1.5lbsboneless skinless chicken breast halves, or boneless chicken thighs
salt and pepper , to taste
1cupwhite rice, uncooked (I use Jasmine)
2 1/4cupchicken stock
1tsplemon zest + 3 tbsp lemon juice, from one lemon
1lemon, (whole)cut into slices for garnish
Heat a large skillet (with lid) over medium-high heat. Season chicken with salt, pepper, garlic powder and parsley.
Add the butter to the skillet and cook chicken in hot butter until browned, but not cooked all the way through (about 2 minutes per side). Remove chicken from skillet to a plate nearby.
Add the rice, chicken stock, lemon zest, lemon juice and parsley to the skillet over medium heat and use a wooden spoon to scrape the browned bits from the pan. Let rice come to a small boil, then reduce heat to a simmer. Place the chicken on top of the rice mixture, cover with lid and let cook an additional 20 to 25 minutes or until rice is tender and liquid is absorbed.
Garnish the chicken with lemon slices and extra parsley if desired. Enjoy right away!