Description
A flavorful and comforting Lemon Herb Chicken and Rice recipe featuring tender chicken breasts seared to perfection and simmered with fragrant herbs, garlic, and zesty lemon in a single skillet. This easy, one-pan meal is perfect for a quick weeknight dinner that bursts with vibrant citrus and herb flavors.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons olive oil, divided
Rice and Flavorings
- 1 cup long grain white rice
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 cups chicken broth
- 2 tablespoons fresh parsley, chopped
- Lemon slices and rosemary sprigs for garnish (optional)
Instructions
- Season Chicken: Season the chicken breasts evenly with salt, black pepper, dried oregano, and dried thyme to develop a flavorful crust during searing.
- Sear Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5–6 minutes on each side until they are golden brown and cooked through. Then remove from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté the garlic for about 30 seconds until fragrant but not browned.
- Toast Rice: Stir the rice into the skillet with garlic and toast it for 1–2 minutes to enhance its nutty flavor.
- Add Broth and Lemon: Pour in the chicken broth, lemon juice, and lemon zest. Stir to combine all ingredients and bring the mixture to a simmer.
- Simmer with Chicken: Nestle the seared chicken breasts back into the skillet on top of the rice mixture. Cover the skillet with a lid, reduce the heat to low, and cook for 18–20 minutes until the rice is tender and the chicken is fully cooked.
- Finish and Garnish: Remove the skillet from heat, sprinkle the freshly chopped parsley over the dish, and garnish with lemon slices and rosemary sprigs if desired.
- Serve: Serve the Lemon Herb Chicken and Rice warm for a comforting, complete meal.
Notes
- Use chicken thighs instead of breasts for a more juicy and flavorful variation.
- Make sure to cover the skillet to trap steam and properly cook the rice.
- You can substitute chicken broth with vegetable broth to make it lighter.
- Adjust seasoning and herbs according to taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
