One-Pan Lemon Garlic Chicken & Tomato Rice Skillet
A comforting and flavorful Mediterranean-inspired one-pan meal where tender chicken, fluffy rice, burst tomatoes, and aromatic garlic cook together, finished with a bright lemon kick and savory Parmesan.
Ingredients
- 1 tablespoon olive oil
Substitute: Avocado oil
- 2 cloves, minced garlic
Substitute: 1/2 teaspoon garlic powder
- 1/2 teaspoon, or to taste salt
- 1/4 cup, grated parmesan cheese
Substitute: Pecorino Romano cheese
- 1/2, juiced (about 1 1/2 tablespoons juice), zest of 1/4 lemon lemon
Substitute: 1 tablespoon bottled lemon juice
- 1/4 teaspoon, or to taste black pepper
- 1 cup, halved cherry tomatoe
Substitute: 1 large Roma tomato, diced
- 12 oz (about 1 large or 2 small), cut into 1-inch cubes boneless skinless chicken breast
Substitute: Boneless, skinless chicken thighs
- 1 cup uncooked white rice eg jasmine or basmati
Substitute: Brown rice (will increase cooking time)
- 2 cups water or chicken broth
Substitute: Vegetable broth
Equipment Needed
- • Large Skillet with a Lid (10-12 inch)
- • Cutting Board
- • Chef's Knife
- • Measuring Cups and Spoons
- • Spatula
- • Zester (optional, for lemon zest)
Nutrition (per serving)
Calories
600
Protein
45g
Carbs
55g
Fat
22g
Instructions
- 1
Prepare your ingredients: Cut the chicken breast into 1-inch cubes. Mince the garlic. Halve the cherry tomatoes. Juice 1/2 a lemon and zest 1/4 of a lemon.
⏱️ 5 minutes
Technique: preparation
- 2
Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet (with a lid) over medium-high heat. Add the chicken cubes and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Sear (cook quickly to brown the surface) for 5-7 minutes, stirring occasionally, until browned on all sides. The chicken does not need to be cooked through at this stage.
⏱️ 5-7 minutes
Technique: searing
- 3
Add aromatics and rice: Reduce the heat to medium. Add the minced garlic to the skillet and sauté (cook quickly while stirring) for 30 seconds until fragrant (smells aromatic). Stir in the uncooked white rice, making sure it gets coated in the pan drippings.
⏱️ 2 minutes
Technique: sautéing
- 4
Add liquid and tomatoes: Pour in the 2 cups of water (or broth). Add the halved cherry tomatoes and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Bring the mixture to a gentle boil.
⏱️ 2-3 minutes
Technique: simmering preparation
- 5
Simmer and cook: Once boiling, immediately reduce the heat to low, cover the skillet tightly with its lid, and let it simmer (cook gently just below boiling) for 15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice.
⏱️ 15 minutes
Technique: simmering
- 6
Rest and finish: After 15 minutes, remove the skillet from the heat (still covered) and let it rest for 5 minutes. This allows the rice to fully absorb any remaining liquid and become fluffy.
⏱️ 5 minutes
Technique: resting
- 7
Fluff and serve: Remove the lid. Fluff the rice with a fork, gently stirring in the lemon juice and lemon zest. Taste and adjust seasoning if needed. Serve immediately, garnished (decorated) with grated Parmesan cheese.
⏱️ 1-2 minutes
Technique: mixing, assembly
💡 Chef's Tips
For an even creamier result, you can add 1/4 cup of grated Parmesan to the skillet along with the lemon juice and zest after the resting period, stirring until melted.
⚠️ Common Mistakes to Avoid
- • Lifting the lid while the rice is simmering, which releases steam and can lead to undercooked rice.
- • Using too high heat during simmering, which can burn the bottom of the rice.
- • Not seasoning the chicken before searing, leading to bland flavor.
Why Easy?
✓ What makes it easier:
- • Combines all cooking in a single pan, simplifying cleanup and workflow.
- • Basic preparation and straightforward cooking steps.
- • Requires attention to timing for rice, but the process is forgiving for beginners.
