Lemon Herb Chicken and Rice Pilaf
A comforting dish that combines succulent chicken and fluffy rice pilaf, enhanced with the robust flavors of lemon and fresh herbs.
Ingredients
Main Ingredients
- 4 pieces boneless and skinless chicken breasts Choose fresh, high-quality chicken for the best flavor and tenderness.
- 1 cup long-grain rice Opt for basmati or jasmine for a fragrant finish.
- 1 piece lemon Zested and juiced for flavor.
- 2 cups chicken broth Homemade broth adds depth; store-bought works in a pinch.
- 1 medium onion Finely chopped, warm caramelized onions create a lovely base.
- 3 cloves garlic Minced for full-bodied flavor.
- 1 tablespoon olive oil A splash of healthy fat for sautéing.
- 1 teaspoon dried thyme Adds an aromatic essence synonymous with comfort.
- 1 teaspoon dried oregano A classic herb choice for chicken dishes.
- to taste none salt and pepper Essential for enhancing the flavors.
- for garnish none fresh parsley or dill Brightens the dish.
Instructions
Marination
- In a bowl, combine lemon juice, zest, olive oil, thyme, oregano, salt, and pepper. Toss the chicken breasts in the marinade and set aside for 15 minutes.
Sautéing
- In a skillet over medium heat, add a drizzle of olive oil. Once shimmering, add the chopped onion. Sauté for about 5 minutes until soft and translucent.
- Add the minced garlic to the onions and cook for an additional minute until fragrant.
Cooking
- Stir in the rice, coating it in the salty, garlicky goodness for about 1-2 minutes.
- Combine the chicken broth and marinated chicken into the skillet. Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 18-20 minutes, or until the rice is fluffy and chicken is tender.
Finishing
- Once done, remove the skillet from heat. Let it sit for 5 minutes, then fluff the rice with a fork and garnish with fresh parsley or dill before serving.
Notes
For healthier options, swap out the rice for quinoa or cauliflower rice. You can also add seasonal veggies like peas or carrots for extra nutrition.