Hands down, my hubby’s favorite weeknight meal!

4 boneless, skinless chicken breasts
Salt and pepper to taste
4 tablespoons olive oil, divided
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup white wine (optional)
1 cup chicken broth
1 lemon, juiced
1/2 cup grated Parmesan cheese
2 cups cooked white rice
2 tablespoons fresh parsley, chopped

Season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.

If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook for 2-3 minutes until reduced by half.

Add the chicken broth and lemon juice to the skillet. Bring to a simmer and let the sauce thicken slightly, about 5 minutes. Return the chicken to the skillet to soak up some of the sauce, turning to coat.

Stir in the cooked rice, making sure it’s well mixed and heated through. Then, sprinkle the Parmesan cheese over the rice and stir to combine. The cheese will melt into the rice, making it wonderfully creamy.

Sprinkle the chopped parsley over everything for a pop of color and fresh flavor.