Description
Master the art of easy weeknight dinners with this flavorful One-Pan Lemon Herb Chicken and Rice. Tender chicken, fluffy rice, and vibrant lemon-herb notes come together in one skillet for a satisfying meal with minimal cleanup.
Ingredients
4 boneless, skinless chicken thighs
1 tbsp olive oil
1 cup (185g) long-grain white rice
2 cups (475ml) chicken broth
1 lemon, sliced
1 tsp dried thyme
1 tsp dried rosemary
1 clove garlic, minced
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
- Pat the chicken thighs dry thoroughly with paper towels. Season both sides of the chicken thighs generously with salt, black pepper, dried thyme, and dried rosemary.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the seasoned chicken thighs into the hot skillet and sear for 3–4 minutes per side until golden brown. Remove the seared chicken from the pan and set aside.
- Add the long-grain white rice and minced garlic to the same skillet. Stir continuously for about 1 minute until the rice toasts slightly and the garlic becomes fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan using a wooden spoon or spatula.
- Return the seared chicken thighs to the skillet, nestling them gently into the rice mixture. Arrange the lemon slices on top of and around the chicken.
- Bring the liquid to a gentle simmer, then immediately reduce the heat to low. Cover the skillet tightly with its lid.
- Simmer for 20 minutes without lifting the lid. After 20 minutes, check if the rice is fluffy and the chicken is fully cooked (internal temperature of 165°F / 74°C). If the rice is still slightly firm, add a small splash of broth, cover again, and cook for an additional 5 minutes.
- Remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork and garnish generously with fresh parsley before serving warm.
Notes
Use low-sodium broth to control the saltiness of the dish.
Pat the chicken dry before searing to get a better crust.
Avoid lifting the lid during simmering to ensure the rice cooks properly with steam.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: American
Nutrition
- Calories: 420 kcal
- Sodium: 400mg
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 100mg
Keywords: One-Pan Lemon Herb Chicken and Rice, easy chicken recipe, chicken and rice skillet, healthy dinner, weeknight meal
