Instructions

• In a bowl, combine sliced chicken breast with garlic powder, adobo seasoning, and black pepper. Toss until evenly coated.
• In a large skillet or pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken in a single layer and sear for 3–4 minutes per side until golden brown and fully cooked. Remove and set aside.
• In the same skillet, reduce heat to medium. Add the minced garlic and ¼ cup of butter. Sauté for about 3 minutes until fragrant, being careful not to burn the garlic.
• Pour in the white wine and lemon juice, and stir, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2–3 minutes.
• Add the uncooked rice to the pan and stir to coat it in the garlic butter mixture. Cook until brown. Pour in the chicken broth and bring it to a gentle boil.
• Reduce heat to low, cover the pan, and simmer for 15–20 minutes or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
• Once the rice is cooked, stir in the Parmesan cheese. Mix well until the rice is creamy and cheesy.
• Place the seared chicken back on top of the rice. Drizzle with reserve lemon sauce.
• Garnish with fresh parsley or extra Parmesan if desired. Let everything heat through for 2–3 minutes with the lid on. Serve hot and enjoy the comforting flavors of garlicky, cheesy rice with juicy chicken.