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Flavorful Lemon Herb Chicken and Rice Recipe

Make Lemon Herb Chicken and Rice with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 1/4 cup lemon juice about 1 large lemon
  • 1 tbsp lemon zest
  • 1/4 cup chopped fresh parsley

Method
 

  1. Begin by seasoning the chicken thighs with salt, black pepper, garlic powder, onion powder, thyme, and oregano, ensuring they are evenly coated.
  2. In a large skillet or pot, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken thighs and sear them for about 5-7 minutes on each side, or until they are golden brown. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
  4. Add the rice to the skillet, stirring to coat the grains with the garlic and oil. Toast the rice for about 2-3 minutes.
  5. Pour in the chicken broth, lemon juice, and lemon zest. Stir well to combine and bring to a simmer.
  6. Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Cover the skillet with a lid and reduce the heat to low.
  7. Let the dish simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during cooking to ensure even steaming.
  8. Once cooked, remove from heat and let it rest for 5 minutes. Fluff the rice gently with a fork and garnish with chopped parsley before serving.