Lemon Basil Chicken Recipe

Prepare and marinate chicken

Pound each chicken breast to an even thickness (about 3/4 inch) using a meat mallet or rolling pin inside a plastic bag or between sheets of parchment. In a shallow dish, whisk together 2 tbs olive oil, 2 tbs fresh lemon juice, 2 minced garlic cloves, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add the chicken breasts, turning to coat. Cover and refrigerate for at least 15 minutes and up to 2 hours.

Cook brown rice

While the chicken marinates (or 25–30 minutes before serving), rinse 1 cup brown rice under cold water. Combine the rice, 2 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer 40–45 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5–10 minutes; fluff with a fork before serving.

Sear chicken

Heat a large skillet over medium-high heat and add 1 tbs olive oil and 1/2 tbs butter. Remove chicken from marinade (discard marinade). When the pan is hot and oil shimmers, add chicken breasts and sear 3–4 minutes per side until golden brown. Reduce heat to medium-low, cover and cook an additional 4–6 minutes, or until an instant-read thermometer inserted into the thickest part registers 160°F (71°C). Transfer chicken to a plate and tent with foil to rest (carryover will bring to 165°F).

Sauté mushrooms

In the same skillet, increase heat to medium and add remaining 1 tbs olive oil and 1/2 tbs butter. Add sliced mushrooms in a single layer; avoid overcrowding. Cook, stirring occasionally, 5–7 minutes until they release their liquid and turn golden. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Build sauce

Add 3 minced garlic cloves to the mushrooms and sauté 30–45 seconds until fragrant (do not brown). Pour in 3 tbs low-sodium chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Stir in 2 tbs fresh lemon juice and 1 tsp lemon zest. Simmer 1–2 minutes to slightly reduce. Turn off heat and stir in 1 cup chiffonaded fresh basil and 1 tsp red pepper flakes. Taste and adjust seasoning with additional salt or lemon if desired.

Finish chicken in sauce

Return the rested chicken breasts to the skillet, nestling them into the mushroom-lemon-basil mixture. Spoon sauce and mushrooms over the chicken and let sit in the warm pan 1–2 minutes so flavors meld and chicken finishes to doneness. If sauce needs thinning, add 1–2 tbs hot water or broth and gently warm.

Divide the cooked brown rice among 4 plates. Place one chicken breast on top of each portion of rice and spoon the mushroom-lemon-basil sauce over the chicken. Garnish with remaining fresh basil leaves, a lemon slice if desired, and a light drizzle (about 1 tsp) of extra-virgin olive oil. Serve immediately.