Parmesan Chicken & Rice Skillet

Season the chicken with salt and pepper to taste. In a large skillet, heat the oil over medium-high heat. Arrange the chicken in the skillet. Cook until the chicken is golden and releases easily from the pan, about 4 to 6 minutes. Flip the chicken and continue to cook until the remaining side is golden and the chicken reaches an internal temperature of 165ºF, about 3 to 4 minutes. Remove the chicken from the skillet and set it aside.

Melt the butter in the skillet. Add the garlic and red pepper flakes. Cook, stirring, until they become fragrant, about 30 seconds. Add the white wine and cook, stirring, until it reduces slightly, about 3 minutes. Add the rice and cook, stirring, until it becomes transluscent, about 2 to 3 minutes. Stir in the broth and bring the mixture to a boil. Reduce the heat to low and cover the skillet. Cook until the rice is tender, about 15 minutes. Stir in the Parmesan, lemon zest, lemon juice, and parsley. Return the chicken to the skillet and cover. Cook until the chicken is heated through, about 2 to 3 minutes.

Serve immediately or store in the refrigerator for up to 3 days.