Cooking Steps

• Pat the pounded chicken breasts dry with paper towels to ensure proper browning. In a small bowl, combine 3 teaspoon Italian seasoning, ½ teaspoon garlic powder, salt, and freshly ground black pepper. Season both sides of each chicken breast generously with this mixture, pressing gently so it adheres. Juice the lemons and measure out your chicken broth. Having everything prepped and ready will keep the cooking process smooth and efficient.
• Melt the butter in a large skillet or shallow braising pan over medium-high heat. Once the butter is foaming, carefully place the seasoned chicken breasts in the pan and sear for 1-2 minutes on each side until they develop a light golden crust. This browning step creates flavor through the Maillard reaction—don't skip it even though the chicken will finish cooking in the broth. Transfer the seared chicken to a clean plate and set aside.
• In the same skillet with the butter remaining in the pan, add the rice and stir constantly for 1-2 minutes to lightly toast the grains—this step adds a subtle nutty depth to the final dish. Pour in the chicken broth and lemon juice, then add 1 teaspoon Italian seasoning. Stir to combine and bring to a gentle simmer.
• Nestle the seared chicken breasts into the simmering rice and broth, positioning them so they're partially submerged. Cover the skillet with a lid or foil and reduce heat to medium-low. Simmer for 20-25 minutes until the rice is tender, the liquid is absorbed, and the chicken reaches an internal temperature of 165°F when checked with an instant-read thermometer.
• Remove from heat and let rest covered for 2 minutes, then uncover and fluff the rice gently with a fork. Taste and adjust seasonings as needed. Garnish generously with finely chopped fresh parsley and fresh cilantro, then arrange lemon wedges around the plate for serving.