Lemon-Parmesan Chicken and Broccoli Skillet Rice

Make it

Instructions

1. 01

   Cook the rice

   Set a fine-mesh strainer, medium saucepan with a tight lid, fork, and a large skillet near the stove. Rinse 1.5 cup long-grain white rice under cool running water until the water runs mostly clear; drain very well. Add it to the saucepan with 2.5 cup chicken broth and 2 tbsp unsalted butter. Bring to a boil over medium-high heat, stirring once to prevent sticking. Cover, reduce to low, and cook until the liquid is absorbed and small steam holes appear on the surface, 18 minutes. Remove from the heat and keep covered for 5 minutes; fluff with the fork, then cover again to keep warm. | Why: Rinsing produces separate, fluffy grains, while the covered rest finishes cooking with gentle residual steam.

2. 02

   Prepare the chicken and vegetables

   While the rice cooks, scrub and dry 1 lemon; finely zest it, then halve and juice it into a small bowl, removing any seeds. Rinse 12 oz broccoli under cool water, dry it thoroughly, and cut it into bite-size florets; peel and thinly slice the tender stalk if using it. On a separate raw-protein cutting board, pat 2 lb chicken breast dry and cut it into 1-inch pieces. Season the pieces evenly with 1 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp garlic powder. Wash hands, knife, board, and any surfaces that contacted the raw pieces with hot, soapy water before continuing. | Why: Dry surfaces brown rather than steam, and preparing produce before handling raw poultry helps prevent cross-contamination.

3. 03

   Brown the chicken

   Heat the large skillet over medium-high heat for 2 minutes. Add 2 tbsp olive oil and swirl to coat. Add the seasoned pieces in an even layer, working in two batches if needed so the pan is not crowded. Cook, turning occasionally, until deeply golden and the thickest pieces reach 165°F on an instant-read thermometer, 6 to 8 minutes total. Transfer to a clean plate and loosely tent with foil. | Why: Browning builds savory flavor, and cooking in a single layer keeps the pieces juicy with a proper golden crust.

4. 04

   Finish the broccoli and lemon-Parmesan topping

   Reduce the skillet to medium heat. Add the prepared florets and 3 cloves garlic; cook, stirring frequently, until the florets are vivid green, tender-crisp, and lightly charred at the edges, 4 to 5 minutes. Stir in the reserved zest and juice, scraping up the browned bits, then return the cooked pieces and any plate juices to the skillet for 1 minute, just until hot. Taste and use any reserved seasoning for a final adjustment if needed. Turn off the heat and stir through 0.75 cup Parmesan cheese until it lightly coats everything. Finely chop 2 tbsp fresh parsley. | Why: A quick, hot sauté preserves the broccoli's color and bite, while lemon and Parmesan balance the savory pan juices.

5. 05

   Serve

   Divide the warm rice among four shallow bowls. Spoon the hot skillet mixture and its juices over each portion, then scatter with the chopped garnish. Serve immediately, with any remaining pan juices spooned over the top. | Why: Serving at once keeps the rice fluffy and lets it absorb the bright, savory juices without becoming soggy.