Buttery chicken and lemon herb rice all fixed in 30 minutes in one pot!
4 boneless skinless chicken breasts
2 tablespoons butter
salt and pepper to taste
2 teaspoons Italian seasoning
1 cup uncooked white rice
2 1/4 cups chicken broth (I used low sodium)
juice of 1 lemon
1 teaspoon Italian seasoning
Melt butter over medium heat in a large skillet or pan (one that has a lid). Season chicken with salt and pepper to taste, and Italian seasoning. Brown chicken in the butter for 1-2 minutes on each side. (Chicken shouldn’t be cooked through at this point) Transfer chicken to a plate.
Add rice, chicken broth, lemon juice, and remaining Italian seasoning to the pan (no need to clean it first). Place chicken on top, then cover and simmer over medium-low heat for 20-25 minutes until liquid is dissolved.
Garnish with fresh parsley or cilantro if desired and lemon wedges for squeezing. Serve immediately.