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Lemon Herb Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 36 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Lemon Herb Chicken and Rice recipe offers a flavorful and comforting one-pan meal that’s perfect for weeknights. Tender chicken breasts are seared to golden perfection, then simmered with aromatic herbs, garlic, and zesty lemon alongside fluffy white rice, creating a harmonious blend of citrus and herbs. Garnished with fresh parsley, lemon slices, and rosemary, this dish is as visually appealing as it is delicious.

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 Aromatics

  • 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

  1. Season Chicken: Season the chicken breasts evenly on both sides with salt, black pepper, dried oregano, and dried thyme to infuse them with herbaceous flavor.
  2. Sear Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 5–6 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken and set aside.
  3. Sauté Garlic: In the same skillet, add the remaining 1 tablespoon of olive oil along with the minced garlic. Sauté the garlic for about 30 seconds until fragrant but not browned.
  4. Toast Rice: Stir in the white rice with the garlic and cook for 1–2 minutes, allowing the rice to toast slightly which enhances its nutty flavor.
  5. Add Liquids and Lemon: Pour in the chicken broth along with the lemon juice and lemon zest. Stir well to combine all the ingredients evenly.
  6. Simmer: Bring the mixture to a gentle simmer over medium heat, ensuring the rice begins to absorb the flavorful broth.
  7. Return Chicken: Nestle the seared chicken breasts back into the skillet, placing them on top of the rice to allow flavors to meld during cooking.
  8. Cook Covered: Cover the skillet with a lid, reduce the heat to low, and let it cook undisturbed for 18–20 minutes until the rice is tender and has absorbed all the liquid, and the chicken is fully cooked.
  9. Finish: Remove the skillet from heat. Sprinkle the fresh chopped parsley over the dish to add a bright, fresh aroma and color.
  10. Garnish and Serve: Optionally garnish with lemon slices and rosemary sprigs for added visual appeal and subtle fragrance. Serve warm and enjoy this delicious meal.

Notes

  • Use bone-in chicken thighs instead of breasts for juicier meat but increase cooking time accordingly.
  • Long grain white rice works best for this recipe; avoid quick-cooking or instant rice varieties.
  • Adjust seasoning to taste before simmering the rice to ensure balanced flavors.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a dairy-free option, this recipe is naturally free of dairy ingredients.

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Find it online: https://simplemealsbykim.com/lemon-herb-chicken-and-rice-recipe/