Lemon Garlic Chicken and Rice by Firstnamewild

Ingredients

• 2 chicken breasts, cubed
• 1 cup jasmine rice
• 2 cup chicken broth
• 150g (5 oz) mushrooms, sliced
• 1 shallot, finely diced
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 cup parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Season the cubed chicken with salt, pepper, paprika, onion powder, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden; remove and set aside.
3. Add butter to the same skillet, then sauté the minced garlic, diced shallot, and sliced mushrooms until the mushrooms are softened and fragrant, about 3-5 minutes.
4. Add the jasmine rice to the skillet and toast, stirring constantly, for 1-2 minutes until slightly translucent.
5. Stir in the lemon zest, lemon juice, chicken broth, salt, and pepper.
6. Return the chicken to the pan, cover with a lid, and simmer on low heat for 15-18 minutes, or until the rice is tender and liquid is absorbed.
7. Remove from heat and garnish with fresh parsley and grated parmesan cheese before serving.