One-pan Lemon Herb Chicken Rice
A delightful and comforting one-pan meal featuring juicy chicken thighs, zesty lemon, fresh herbs, and savory rice, perfect for quick weeknight dinners or festive gatherings.
Ingredients
Main Ingredients
- 1.5 pounds Boneless, skinless chicken thighs Juicy and flavorful, these cook evenly and are less prone to drying out.
- 1 cup Rice Long-grain white rice absorbs all the savory juices.
- 2 cups Chicken broth Adds depth and richness; opt for low-sodium broth for a lighter option.
- 2 tablespoons Olive oil Extra virgin olive oil enhances the dish's freshness.
- 4 cloves Garlic, minced The aromatic base that brings warmth and flavor.
- 1 lemon Lemon zest and juice Brightens everything up, adding a vibrant touch.
- 1/4 cup Fresh herbs (parsley and thyme), chopped Elevates the dish with freshness; can substitute with dried herbs.
- Salt and pepper Essential for bringing out all the flavors.
Instructions
Preparation
- Season the chicken thighs generously with salt and pepper.
- In a large skillet over medium heat, add the olive oil. Once hot, nestle the chicken thighs into the pan and cook for about 5 minutes on each side until golden brown. Remove and set aside.
- In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
Cooking
- Stir in the rice, allowing it to toast slightly for 1-2 minutes.
- Add the chicken broth, lemon juice, and zest. Place the seared chicken thighs back into the skillet, spooning some broth over them.
- Bring everything to a gentle simmer, cover tightly, and reduce the heat to low.
- Let it cook for 20 minutes until the rice is fluffy and has absorbed all the flavors.
- Once cooked, sprinkle the chopped parsley and thyme over the dish.
Notes
You can toss in some peas, spinach, or bell peppers for added nutrition. For a festive touch, substitute the chicken with lemon herb roasted salmon. If you love lemon, consider adding more zest or slices on top for roasting. Leftovers can be stored in an airtight container for up to 3 days.