Creamy Lemon Chicken and Rice Skillet: Easy 30-Minute Dinner
A cozy one-pan weeknight skillet: seared chicken cutlets, garlicky aromatics, creamy lemon-Parmesan sauce, and tender spinach folded into precooked brown rice. Bright, comforting, and on the table in about 30 minutes.
Equipment
- 12-inch cast-iron or stainless skillet
- Cutting board & chef's knife
- Measuring Cups & Spoons
- Microplane or zester
- Instant-read thermometer
- Wooden spoon or spatula
Ingredients
Chicken
- 2 boneless, skinless chicken breasts sliced into 4 cutlets
- 1 1/2 tsp Italian seasoning for chicken; divided use overall
- 1/4 tsp kosher salt for chicken; plus more divided
- 1 Tbsp extra-virgin olive oil for searing; plus 2 Tbsp for sautéing
Skillet & Sauce
- 2 Tbsp extra-virgin olive oil for sautéing aromatics
- 1 medium shallot finely chopped (about 1/3 cup)
- 6 cloves garlic finely chopped (≈2 Tbsp)
- 1 tsp fresh thyme finely chopped, plus extra for garnish
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp kosher salt for aromatics
- 2 packages precooked brown rice 8.8 oz each (≈3 1/2 cups total)
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 5 cups baby spinach about 5 oz
Finish & Garnish
- 1/2 cup Parmesan cheese finely grated
- 2 tsp lemon zest finely grated
- 3 Tbsp fresh lemon juice
- 1/8 tsp kosher salt to finish
- fresh thyme leaves for garnish
Instructions
- Prep chicken cutlets: Halve 2 chicken breasts horizontally to make 4 cutlets. Pat dry and season with 1 1/2 tsp Italian seasoning and 1/4 tsp kosher salt. Optionally pound to even thickness.
- Sear chicken: Heat 1 Tbsp olive oil in a large skillet over medium‑high. Sear cutlets 4–5 minutes per side until deeply golden and 160°F (71°C) internal. Transfer to a board to rest; don’t wipe the skillet.
- Sauté aromatics & build base: Reduce heat to medium‑low. Add 2 Tbsp olive oil, shallot, garlic, thyme, red pepper flakes, 1/2 tsp salt, and remaining 1/2 tsp Italian seasoning. Cook 2 minutes until fragrant. Stir in precooked brown rice, heavy cream, and chicken broth, scraping up browned bits. Spread in an even layer, cover, and heat 3 minutes.
- Wilt & lemon: Slice rested chicken. Uncover skillet and fold in spinach to wilt (3–5 minutes). Stir in Parmesan, lemon zest, and lemon juice until creamy and emulsified, about 1 minute.
- Finish & serve: Smooth rice mixture, shingle sliced chicken on top, cover off‑heat 3 minutes to warm through. Sprinkle remaining 1/8 tsp salt and garnish with fresh thyme. Serve immediately.
Notes
Use precooked shelf‑stable brown rice (8.8 oz pouches) to keep this truly weeknight‑fast. For extra lemon pop, finish with a squeeze at the table. Swap spinach for chopped kale (sauté 2–3 minutes before adding cream/broth). Reserve pasta water if using leftover rice to loosen the sauce.