Garlic-Butter Parmesan Chicken With Lemon Rice

Steps

1. In a pie dish or pan, combine the parmesan cheese, grated garlic, paprika, and Italian seasoning. Season the chicken with salt and pepper on each side; dredge in the parmesan mixture; shake off excess and set aside.


2. In a large skillet that has a fitting lid, melt just 2 tablespoons of butter over medium-high heat.


3. Cook chicken until golden on each side and cooked through – about 4-6 minutes for each side, depending on the thickness of your chicken. Transfer to a plate.


4. Add the remaining 2 tablespoons of butter and 2 additional cloves of garlic. Quickly add the rice and stir continuously for 1 minute.


5. Add the broth and lemon juice along with the salt and pepper and bring to a boil.


6. Turn the heat to medium low and place the lid on the skillet. Cook until fluffy and no liquid remains, about 40-45 minutes.


7. Remove from the heat and fluff with a fork.


8. Add the chicken back in and cover with the lid. Place over the heat and re-warm the chicken.


9. Serve with fresh parmesan and parsley.