Lemon Garlic Chicken & Herby Rice

Step-by-step cooking mode

Make it happen

1. 1

   Season the chicken

   5 minutes

   Pat the chicken dry and season both sides generously with salt, pepper, and lemon zest.

   Use now

   2 chicken breasts, zest from 1 lemon, and a pinch each of salt and pepper.

   Cook until

   The chicken should be dry on the outside so it browns instead of steaming.

2. 2

   Sear until golden

   8–10 minutes

   Heat olive oil in a skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until deeply golden.

   Use now

   1 tablespoon oil and the seasoned chicken.

   Cook until

   Sear 4–5 minutes per side until deeply golden; lower heat if the fond starts to burn.

   Safety check: The center must reach 165°F / 74°C before serving.

3. 3

   Build the pan sauce

   2 minutes

   Lower the heat, add garlic and lemon juice, then spoon the flavorful juices over the chicken until it reaches 165°F.

   Use now

   3 minced garlic cloves and juice from the lemon.

   Cook until

   Add garlic on low heat, stir for 30 seconds, then add lemon juice and scrape up the brown bits.

4. 4

   Finish the rice

   2–3 minutes

   Fold spinach into hot cooked rice until just wilted. Slice the chicken and serve over the herby rice.

   Use now

   1 cup cooked rice and 2 cups baby spinach.

   Cook until

   Fold spinach into the hot rice only until wilted, then slice chicken and spoon over the pan juices.