Description
This Lemon Herb Chicken and Rice recipe delivers a deliciously tender and flavorful meal with juicy chicken breasts seared to golden perfection and simmered with aromatic herbs and zesty lemon. The fragrant rice cooked in chicken broth absorbs all the vibrant flavors, creating a satisfying one-pan dish perfect for a wholesome family dinner in just 40 minutes.
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
- 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)
Rice and Flavorings
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides generously with salt, black pepper, dried oregano, and dried thyme to infuse flavor.
- Heat oil and sear chicken: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the chicken breasts and sear each side for 5–6 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté the garlic for about 30 seconds until fragrant but not browned.
- Toast the rice: Add the white rice to the skillet and stir constantly, toasting it for 1–2 minutes to enhance its nutty flavor and prevent stickiness.
- Add liquids and lemon zest: Pour in the chicken broth along with the lemon juice and lemon zest. Stir well to combine all the ingredients and bring the mixture to a gentle simmer.
- Return chicken and simmer: Nestle the seared chicken breasts back into the skillet on top of the rice. Cover the skillet with a lid, reduce the heat to low, and cook for 18–20 minutes, allowing the rice to absorb the broth and the chicken to finish cooking.
- Finish and garnish: Once cooked, remove the skillet from the heat. Sprinkle freshly chopped parsley over the dish and garnish with lemon slices and rosemary sprigs if desired for a bright, fresh presentation.
- Serve warm: Serve the lemon herb chicken and rice warm, enjoying the harmonious combination of tender chicken and savory, lemon-infused rice.
Notes
- For best results, use fresh lemon juice and zest for bright flavor.
- You can substitute chicken broth with vegetable broth for a lighter taste.
- Check the rice towards the end of cooking to avoid overcooking or sticking.
- Adjust seasoning to your taste preference, especially salt and pepper.
- This recipe works well with bone-in chicken thighs if preferred, adjusting cooking time accordingly.
