Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, cut into bite-sized chunks
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1.5 cups long-grain white rice, rinsed
  • 3 cups low-sodium chicken broth
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken chunks dry with paper towels and season with salt, pepper, and paprika.
  2. Heat vegetable oil in a 12-inch oven-proof skillet over medium-high heat until it shimmers.
  3. Add chicken in a single layer. Cook without moving for 3 minutes until a mahogany-colored crust forms, then flip and cook for another 2 minutes.
  4. Remove chicken from the pan and set aside on a plate.
  5. Reduce heat to medium. Add butter to the remaining chicken fats.
  6. Stir in minced garlic and cook for 30-60 seconds until the aroma is pungent but not browned.
  7. Add the rinsed rice to the pan. Stir constantly for 2 minutes until the edges of the rice grains become translucent and smell nutty.
  8. Pour in the chicken broth, scraping the bottom of the pan to release the brown bits (fond).
  9. Nestle the seared chicken pieces back into the rice.
  10. Cover with a tight-fitting lid and reduce heat to low. Simmer for 15-17 minutes.
  11. Remove from heat and stir in the grated Parmesan cheese and fresh lemon juice.