Pan-Seared Lemon Chicken Skillet

Name: Pan-Seared Lemon Chicken Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 7 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 pound chicken breast (boneless, skinless, sliced into 1/2-inch thick cutlets); 1 teaspoon dried Italian seasoning; 0.5 teaspoon garlic powder; 0.75 teaspoon salt; 0.5 teaspoon black pepper (ground); 2 zucchinis (medium, thinly sliced into half-moons); 3 clove garlic (minced); 0.5 cup chicken broth; 2 tablespoon lemon juice; 2 tablespoon fresh parsley (chopped); 2 cup instant rice (uncooked); 3 cup water

Tender chicken breast quickly pan-seared with fresh zucchini and infused with bright lemon and garlic, creating a simple yet elegant meal perfect for a weeknight.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 7
Cuisine: American
Difficulty: Easy
Cost: $1.88/serving

Dietary

Soy-Free
Nut-Free
Dairy-Free
Egg-Free
Gluten-Free
Low-Fat
Low-Sugar
High-Protein
Low-Sodium

Ingredients

1 tablespoon olive oil
2 pound chicken breast (boneless, skinless, sliced into 1/2-inch thick cutlets)
1 teaspoon dried Italian seasoning
0.5 teaspoon garlic powder
0.75 teaspoon salt
0.5 teaspoon black pepper (ground)
2 zucchinis (medium, thinly sliced into half-moons)
3 clove garlic (minced)
0.5 cup chicken broth
2 tablespoon lemon juice
2 tablespoon fresh parsley (chopped)
2 cup instant rice (uncooked)
3 cup water

Instructions

Cook instant rice according to package directions while preparing the chicken and zucchini. Typically, bring 3 cups water to a boil, stir in 2 cups instant rice, cover, and remove from heat for 5 minutes, then fluff with a fork.
Season the chicken cutlets generously with dried Italian seasoning, garlic powder, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets in a single layer and sear for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add the sliced zucchini and cook for 3-4 minutes until tender-crisp. Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Return the cooked chicken to the skillet. Spoon the sauce over the chicken and zucchini. Garnish with fresh parsley if desired.
Serve immediately with the cooked instant rice on the side.

Notes

Pound chicken breasts to even 1/2-inch thickness for faster, more even cooking. Ensure the internal temperature of the chicken reaches 165°F.

Nutrition (per serving)

Calories: 279
Protein: 31.8 g
Carbohydrates: 25 g
Fat: 5.5 g
Fiber: 0.9 g
Sodium: 376 mg
Saturated Fat: 0.9 g
Sugar: 1.5 g
Cholesterol: 91 mg