INGREDIENTS:
- 4 boneless, skinless chicken breasts
- Salt and black pepper · 2 tablespoons garlic-infused olive oil
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth (No garlic)
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Italian seasoning (No garlic)
- 1–2 tablespoons chopped fresh parsley, optional
INSTRUCTIONS:
1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet (with a cover) over medium-high heat. Add chicken breast and sear for 2 minutes on each side until golden brown. Remove chicken from the pan.
3. To the now-empty pan, add the uncooked white rice, chicken broth, lemon juice, and Italian seasoning. Stir to mix. Return the chicken to the pan, placing it on top of the rice mixture.
4. Cover the skillet and bring it to a brief boil over medium-high heat. Once boiling, reduce heat to medium-low or the temperature-setting that maintains a steady, gentle simmer. Try to use the lowest setting while maintaining a simmer to help prevent sticking or burning. Cook for 15 minutes or until all of the liquid has been Remove from heat and adjust flavour with additional salt and pepper as needed.
5. Serve the chicken and rice warm topped with optional parsley.