Lemon-Herb Chicken Skillet

Succulent chicken breasts pan-seared with vibrant herbs and a hint of lemon, served with fluffy rice and crisp green beans for a complete and fresh meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.35/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• classic
• healthy
• quick
• sauté

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch thick cutlets)
• 1.5 teaspoon Italian seasoning (dried)
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 cup instant white rice
• 2 cup water
• 12 ounce green beans (trimmed)
• 2 tablespoon lemon juice (freshly squeezed)
• 2 tablespoon parsley (chopped)

Instructions

1. Season chicken cutlets with 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
3. While chicken cooks, bring 2 cups water and the remaining 1/4 teaspoon kosher salt to a boil in a small saucepan. Stir in instant white rice, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.
4. In the same skillet, add trimmed green beans and 2 tablespoons water. Sauté for 3-5 minutes, until tender-crisp. Stir in lemon juice, remaining 1/2 teaspoon Italian seasoning, and remaining 1/4 teaspoon black pepper.
5. Return chicken to the skillet. Sprinkle with chopped fresh parsley. Serve chicken and green beans alongside the prepared rice.

Notes

Ensure chicken is cooked through but not overcooked to keep it tender. Instant rice is a great shortcut for busy nights.

Nutrition (per serving)

• Calories: 420
• Protein: 45.2 g
• Carbohydrates: 30.5 g
• Fat: 13.8 g
• Fiber: 4.1 g
• Sodium: 780 mg
• Saturated Fat: 2.6 g
• Sugar: 2.5 g
• Cholesterol: 115 mg