Print

Lemon Dijon Chicken Skillet with Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Yield: Serves 4

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 tablespoons dijon mustard
  • 4 cloves garlic, minced and divided 
  • 1 small shallot, minced
  • 1 teaspoon smoked paprika
  • 2 lbs chicken thighs or breasts bone-in skin-on
  • 1 lemon, sliced
  • 1 1/2 cup jasmine rice 
  • 3 cups chicken broth 
  • 2 cups baby kale
  • 1/2 lemon, juiced

Instructions

  1. Preheat oven to 400 degrees F
  2. In a large bowl, mix 1 tablespoon olive oil, dijon mustard, half the minced garlic and shallots, paprika, and a pinch each of salt and pepper
  3. Add in the chicken and toss well to combine with meat-handling gloves or with clean hands
  4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat
  5. Add the chicken and sear on both sides until golden, 3-5 minutes each side then remove from skillet
  6. Next add the rice, the rest of the shallots and garlic and cook until the rice is toasted, about 2 minutes
  7. Add the broth, kale and lemon juice and bring to a boil over high heat
  8. Then add the chicken, lemon slices, back into the skillet
  9. Bake, uncovered for 15 minutes or until the chicken is cooked through until 165 degrees F
  10. Serve while warm!

Notes

*Store leftovers in the fridge for 5 days

  • Author: Rachel

© 2025 rachLmansfield
https://rachlmansfield.com/lemon-dijon-chicken-skillet-with-rice/