Introduction
Sometimes, comfort arrives quietly—through a familiar aroma, a warm bowl, or a recipe you never expected to need. This dish was born from one of those surprising moments: a day when everything felt overwhelming until the simplest flavors brought calm back into the room.
Today, I’m sharing that recipe—a creamy, cozy Lemon Herb Chicken & Rice Skillet—crafted to warm, soothe, and remind you that comfort often appears in the small things.
Ingredients:
For the chicken & rice:
2 tablespoons olive oil
1 pound (450 g) chicken breast, thinly sliced
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup long-grain rice (uncooked)
2 cups low-sodium chicken broth
1 cup milk or half-and-half
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried parsley
1/2 cup grated Parmesan cheese
1 cup baby spinach (optional)
Instructions:
Season the chicken
Toss sliced chicken with salt, pepper, garlic powder, and onion powder.
Sear the chicken
Heat olive oil in a large skillet.
Add chicken and cook until golden on both sides. Remove and set aside.
Toast the rice
In the same skillet, add the dry rice.
Stir for 1–2 minutes until lightly fragrant.
Add liquids & seasonings
Pour in the chicken broth, milk, lemon zest, lemon juice, thyme, and parsley.
Stir well and bring to a gentle simmer.
Cook together
Return the chicken to the skillet.
Cover and cook for 17–20 minutes, or until the rice is tender and liquid absorbed.
Finish with comfort
Stir in Parmesan cheese and baby spinach (if using) until creamy and wilted.
Taste and adjust lemon or seasoning as desired.
Serving and Storage Tips:
To Serve:
Add extra Parmesan or a squeeze of fresh lemon for brightness.
Pair with a simple green salad or roasted vegetables.
To Store:
Refrigerate in an airtight container for up to 4 days.
Add a splash of milk or broth when reheating to revive the creaminess.
Freezes well (without spinach) for up to 2 months.
Variations:
