Description
A vibrant and flavorful Lemon Herb Chicken and Rice recipe that’s perfect for a hearty weeknight dinner. Tender chicken breasts are seared to golden perfection and simmered with aromatic herbs, fresh lemon, and fluffy rice, resulting in a comforting one-pan meal bursting with bright, zesty 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 Sauce
- 1 cup long grain white rice
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 cups chicken broth
- 2 tablespoons fresh parsley, chopped
Garnish (optional)
- Lemon slices
- Rosemary sprigs
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, black pepper, dried oregano, and dried thyme to infuse the meat with herby flavor.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear each side for 5 to 6 minutes until they develop a beautiful golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Cook the Garlic and Rice: In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté the garlic for about 30 seconds until fragrant, taking care not to burn it. Then add the long grain white rice and stir continuously to toast the rice for 1 to 2 minutes, allowing it to soak up all the flavorful bits from the pan.
- Add Liquids and Lemon: Pour in the chicken broth, fresh lemon juice, and lemon zest. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Simmer Chicken and Rice Together: Nestle the seared chicken breasts back into the skillet, partially submerging them in the rice and broth mixture. Cover the skillet with a tight-fitting lid, reduce the heat to low, and cook 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. Sprinkle fresh chopped parsley over the dish for a pop of color and brightness. Optionally, garnish with lemon slices and rosemary sprigs for an elegant touch. Serve warm and enjoy your flavorful one-pan meal.
Notes
- For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
- If you prefer, you can use brown rice, but increase the cooking time and liquid accordingly.
- Make sure to keep the heat low and the skillet covered during simmering to ensure the rice cooks evenly and stays moist.
- This dish pairs wonderfully with steamed vegetables or a crisp green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
