Description
Bright, bold, and beautifully balanced, Lemon Herb Chicken and Rice is the ultimate one-pan easy dinner recipe. This dish features juicy pan-seared chicken seasoned with garlic, lemon, rosemary, and parsley, served over fluffy rice infused with all those savory, zesty drippings. It’s a perfect choice for weeknight dinners, meal prep, or when you need reliable food ideas that are comforting and nutritious. Whether you’re after a quick dinner fix, a healthy lunch option, or a warm meal to share with guests, this easy recipe will satisfy every time. Great for those looking for quick dinner ideas, healthy snacks, or family-friendly meals packed with flavor.
Ingredients
4 boneless skinless chicken thighs
2 tablespoons olive oil
3 cloves garlic minced
1 tablespoon fresh rosemary chopped
1 tablespoon fresh parsley chopped
1 teaspoon dried oregano
1/2 teaspoon paprika
1 lemon juice
1 lemon zest
Salt and black pepper to taste
1 cup long grain white rice rinsed
2 tablespoons unsalted butter
1 small onion finely chopped
2 cloves garlic minced
2 cups chicken broth warm
1/2 lemon juice
1 teaspoon lemon zest
1/4 cup fresh parsley chopped (for garnish)
Lemon slices and rosemary sprigs for garnish (optional)
Instructions
1. In a large bowl, mix olive oil, garlic, rosemary, parsley, oregano, paprika, lemon juice, lemon zest, salt, and pepper. Add the chicken and coat evenly. Let it marinate for at least 20 minutes or overnight.
2. Heat a deep skillet over medium-high. Sear the marinated chicken for 3–4 minutes on each side until golden. Transfer to a plate.
3. In the same skillet, reduce heat to medium. Melt butter, then sauté onion for 2–3 minutes. Add garlic and cook for 30 seconds.
4. Add the rinsed rice to the pan and stir to coat with butter and herbs. Lightly toast the rice for 1–2 minutes.
5. Pour in warm chicken broth, lemon juice, and lemon zest. Stir to combine, scraping any browned bits from the pan. Bring to a gentle boil.
6. Return chicken to the pan, placing on top of the rice. Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and chicken is cooked through.
7. Remove from heat and let rest for 5 minutes. Fluff rice, garnish with parsley, lemon slices, and rosemary. Serve hot.
Notes
Bone-in chicken thighs can be used for juicier results and more flavor.
Be sure to rinse the rice to prevent it from becoming sticky or gummy.
Add vegetables like peas, carrots, or spinach for extra nutrition and color.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-pan / Skillet
- Cuisine: American / Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 1
- Sodium: 480
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 34
- Cholesterol: 105