Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch bite-sized pieces
  • 3 tbsp all-purpose flour
  • 1.5 tbsp cracked black pepper
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 2 tbsp avocado oil
  • 1 cup heavy cream
  • 0.5 cup low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1.5 cups long-grain white rice, rinsed
  • 3 cups water
  • 0.5 tsp salt

Instructions:

  1. Rinse 1.5 cups of white rice under cold water until clear. Combine with 3 cups of water and 0.5 tsp salt in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes until water is absorbed and rice is tender.
  2. In a bowl, toss the chicken pieces with flour, kosher salt, garlic powder, and cracked black pepper until evenly coated.
  3. Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Sear chicken in a single layer for 3-4 minutes per side until a deep golden crust forms. Remove chicken and set aside.
  4. In the same skillet, melt 2 tbsp butter and sauté minced garlic for 1 minute. Whisk in 0.5 cup chicken broth to deglaze the pan.
  5. Stir in 1 cup heavy cream and 2 tbsp lemon juice. Simmer for 3-5 minutes until the sauce coats the back of a spoon.
  6. Whisk in 0.5 cup Parmesan and 1 tbsp lemon zest until the sauce is glossy and the cheese is fully melted. Return the chicken to the pan to warm through.
  7. Serve the creamy lemon pepper chicken over the prepared rice, garnished with fresh parsley.