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Lemon Butter Chicken with Garlic Rice in Cast Iron Skillet

Lemon Butter Chicken with Garlic Rice

This Lemon Butter Chicken with Garlic Rice is the one-pan wonder you’ll find yourself making on repeat. Juicy, golden-browned chicken breasts are nestled into a bed of fluffy, aromatic garlic rice and finished with a silky, bright lemon butter sauce that’s pure comfort in every bite. The best part? Everything cooks together in a single skillet, meaning maximum flavor with minimum cleanup. Ready in just 45 minutes, this dish is elegant enough for date night but simple enough for any weeknight when you need something satisfying and delicious. Fresh lemon, fragrant garlic, and creamy butter come together in perfect harmony—serve it straight from the skillet and watch it disappear.

 

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts (6-7 ounces each), pounded to ½-inch thickness
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Garlic Rice:

  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 1 cup long-grain white rice (jasmine or basmati), rinsed
  • 2 cups low-sodium chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

For the Lemon Butter Sauce:

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1½ cups low-sodium chicken broth
  • ¼ cup heavy cream
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

For the Chicken:

  • 4 boneless, skinless chicken breasts (6-7 ounces each), pounded to ½-inch thickness
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Garlic Rice:

  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 1 cup long-grain white rice (jasmine or basmati), rinsed
  • 2 cups low-sodium chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

For the Lemon Butter Sauce:

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1½ cups low-sodium chicken broth
  • ¼ cup heavy cream
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Notes

  • Pound for Even Cooking: Pounding chicken to an even thickness is non-negotiable. It ensures the chicken cooks evenly, preventing dry ends and undercooked centers.
  • Rinse Your Rice: Rinsing rice until the water runs clear removes excess starch, resulting in fluffy, separate grains instead of a gummy, sticky mess.
  • Fresh Lemon is Essential: Bottled lemon juice won’t provide the same bright, fresh flavor. Always use fresh lemons for this recipe.
  • Don’t Boil the Sauce: Once you add the lemon juice and cream, keep the heat low. Boiling can cause the sauce to separate or become bitter.
  • Chicken Thigh Option: Substitute boneless, skinless chicken thighs for an even more forgiving, flavorful option. Adjust cooking time as needed (thighs may take slightly longer).
  • Add Vegetables: Stir in a cup of fresh spinach at the end and let it wilt into the sauce. Add steamed broccoli, asparagus, or peas for extra color and nutrients.
  • Gluten-Free Option: Use a 1-to-1 gluten-free flour blend or cornstarch for dredging. For the sauce, use cornstarch mixed with water as a thickener instead of flour.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of broth when reheating to restore moisture.

Find it online: https://juicymeatrecipes.com/lemon-butter-chicken-with-garlic-rice/