Description
Lemon Herb Chicken and Rice is a flavorful one-pan meal combining tender, juicy chicken breasts with aromatic herbs, garlic, and zesty lemon. Cooked together with long grain white rice in a savory broth, this quick and easy dish is perfect for a wholesome weeknight dinner with bright, fresh flavors.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
Rice and Broth
- 1 cup long grain white rice
- 2 tablespoons olive oil (divided)
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 cups chicken broth
Garnish
- 2 tablespoons fresh parsley, chopped
- Lemon slices and rosemary sprigs for garnish (optional)
Instructions
- Season the chicken: Generously season the chicken breasts with salt, black pepper, dried oregano, and dried thyme, ensuring an even coating of the herbs and spices.
- Heat the skillet and sear chicken: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, place the chicken breasts in the skillet and sear for 5 to 6 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic and toast rice: In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté the garlic for about 30 seconds until fragrant. Add the rice and stir continuously to toast it for 1 to 2 minutes, allowing the rice to absorb the flavors.
- Add liquids and lemon: Pour in the chicken broth, lemon juice, and lemon zest. Stir everything together to combine and bring the mixture to a gentle simmer.
- Cook chicken with rice: Nestle the seared chicken breasts back into the skillet, nestling them into the rice mixture. Cover the skillet with a lid, reduce the heat to low, and let it cook undisturbed for 18 to 20 minutes, until the rice is tender and the chicken is fully cooked through.
- Finish and garnish: Remove the skillet from heat and sprinkle the chopped fresh parsley over the dish. If desired, garnish with lemon slices and rosemary sprigs for an extra fresh presentation.
- Serve and enjoy: Serve the lemon herb chicken and rice warm, offering a hearty and flavorful meal perfect for any occasion.
Notes
- Be sure to toast the rice before adding the broth to enhance the nutty flavor.
- If you prefer, you can use chicken thighs instead of breasts for a juicier texture.
- Cover the skillet tightly to ensure the rice cooks evenly and absorbs all the flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this recipe gluten-free, ensure the chicken broth used is gluten-free certified.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
