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Skillet Lemon Butter Chicken with Fluffy Buttered Rice

Tender chicken breasts are pan-seared until golden and finished in a rich lemon butter garlic sauce. Served over fluffy buttered rice, this simple skillet dinner is fresh, comforting, and full of bright, satisfying flavor.
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Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 1 cup chicken broth
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Italian seasoning
  • 2 tablespoons chopped fresh parsley
For the Buttered Rice
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt

Method
 

  1. Season both sides of the chicken with salt, pepper, garlic powder, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear the chicken for 5–6 minutes per side until golden and nearly cooked through. Remove from the skillet and set aside.
  4. Reduce the heat to medium and melt the butter in the same skillet.
  5. Add the minced garlic and cook for about 30 seconds until fragrant.
  6. Stir in the chicken broth, lemon juice, lemon zest, and Italian seasoning.
  7. Simmer the sauce for 3–4 minutes until slightly reduced.
  8. Return the chicken to the skillet and spoon the sauce over the top.
  9. Cook for another 3–5 minutes, or until the chicken reaches an internal temperature of 165°F.
  10. Meanwhile, cook the rice in chicken broth according to the package directions.
  11. Stir butter and salt into the cooked rice until fluffy.
  12. Serve the chicken over the buttered rice, spoon extra lemon butter sauce on top, and garnish with fresh parsley.

Notes

  • Fresh lemon juice provides the best flavor.
  • Chicken thighs can be substituted for chicken breasts with a slightly longer cooking time.
  • Add spinach, peas, or asparagus during the last few minutes of cooking for extra vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze cooled portions for up to 2 months and thaw overnight before reheating.
  • Reheat gently with a splash of chicken broth to keep the sauce smooth and the chicken moist.