Description
A bright and comforting one pan lemon chicken and rice made with tender chicken thighs, fluffy rice, fresh lemon juice, and herbs, all cooked together for a flavorful and easy weeknight dinner.
Ingredients
Units
Scale
- 6 boneless skinless chicken thighs about 1.5 pounds
- 1 cup long grain white rice uncooked
- 2 cups chicken broth
- 3 tablespoons fresh lemon juice
- 1 lemon thinly sliced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs on both sides with salt, black pepper, and dried oregano.
- Sear chicken for 4 to 5 minutes per side until golden brown, then remove and set aside.
- Add minced garlic to the skillet and sauté for 30 seconds. Stir in the uncooked rice and toast for 1 minute.
- Pour in chicken broth and fresh lemon juice, stirring gently.
- Return chicken to the skillet, nestling it into the rice. Place lemon slices on top.
- Cover and simmer on low heat for 18 to 20 minutes until rice is tender and chicken reaches 165 degrees Fahrenheit internally.
- Remove from heat and let rest for 5 minutes. Sprinkle with chopped parsley, fluff the rice, and serve warm.
Notes
- Let the chicken sear undisturbed to develop flavor.
- Keep the lid on while simmering to properly cook the rice.
- Add a splash of broth when reheating to keep the rice moist.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg