One-Pot Tuscan Lemon Chicken and Rice

Heat the olive oil in a large skillet over medium high heat. Use a skillet with a lid because you’ll need it later. Season chicken with salt and pepper, add it into the skillet and cook until well browned on the first side and the pieces release easily from the pan (approximately 5-6 minutes). Turn chicken and repeat until all sides are browned. Chicken will be seared but not cooked all the way through at this point. Remove from skillet and set aside.

Reduce heat to medium, add mushrooms into the skillet and cook until browned on both sides (you may need to add a little more olive oil). Remove from skillet and set aside.

Cut ½ of a lemon into thin slices. Leave the other half whole. Set aside.

Add shallots into the skillet and cook until soft (2-3 minutes). Add garlic and cook until aromatic (about 1 minute). Add rice, chicken stock/broth and wine (if using). Bring to a boil. Reduce heat so that rice is just gently simmering. Stir in mushrooms.

Arrange chicken, lemon slices, asparagus and rosemary on top of the rice. Cover the skillet and cook undisturbed for 15-20 minutes. You want the liquid to be fully absorbed, the rice tender and the chicken fully cooked. If necessary add additional chicken stock (or water) to the rice and continue cooking if chicken is not fully cooked at the end of the 20 minutes. It should register 155-165 F using a meat thermometer. Remove from heat.

Squeeze the juice of the remaining half lemon over the chicken and rice. Serve on individual plates or a serving platter.