Description
One-Pan Lemon Herb Chicken with Rice
Ingredients
4 bone-in, skin-on chicken thighs
1 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 cup basmati or long-grain rice
2 cups chicken broth
1 tsp paprika
1 tsp ground cumin
1/2 tsp turmeric
1 lemon (juice + slices for garnish)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Season and sear the chicken:
Season chicken thighs with salt, pepper, and paprika. Heat olive oil in a large skillet over medium heat. Sear the chicken for 3-4 minutes on each side until golden. Remove from the skillet and set aside.
Cook the aromatics:
In the same skillet, add diced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
Toast the rice:
Add rice, cumin, and turmeric to the skillet. Stir to coat the rice in the spices and toast for 1-2 minutes.
Add liquid and chicken:
Pour in chicken broth and squeeze the juice of one lemon into the skillet. Stir well and bring to a simmer. Nestle the seared chicken thighs into the rice.
Cook until done:
Reduce heat to low, cover, and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Garnish and serve:
Remove from heat and garnish with fresh parsley and lemon slices. Serve hot and enjoy!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 420 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof meal. Start by patting your chicken thighs completely dry with paper towels; this is crucial for achieving a perfect sear. When searing, do not move the chicken for the first 3-4 minutes to allow a golden crust to form. After removing the chicken, if the skillet seems dry, add a touch more oil before sautéing the onions and garlic. Toasting the rice is a key step—stir it constantly for 1-2 minutes until it becomes slightly translucent at the edges and smells nutty. When adding the broth and lemon juice, use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan, as this adds immense flavor. Finally, ensure the skillet is covered tightly during the final cook; resist the urge to peek before the 20-minute mark to keep the steam in.
Serving Suggestions
This hearty one-pan dish is a complete meal on its own, but it can be elevated with simple sides. Serve it with a crisp green salad dressed with a light vinaigrette to cut through the richness. A side of roasted green beans or steamed broccoli also pairs beautifully. For a creamier contrast, offer a dollop of Greek yogurt or tzatziki on the side. To round out the meal, warm some pita bread or crusty baguette to soak up any remaining flavorful juices on the plate.
How-to Summary
In summary, this recipe involves searing seasoned chicken, then using the same pan to sauté onions and garlic. Toast the rice with spices, add broth and lemon juice, then return the chicken to the pan. Cover and simmer until the rice is fluffy and the chicken is fully cooked. Garnish with fresh herbs and lemon.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but reduce the initial sear time to 2-3 minutes per side and check for doneness earlier, around 15-20 minutes, as breasts cook faster and can dry out.
My rice is still hard after 25 minutes. What happened? The heat may have been too high, causing the liquid to evaporate too quickly. Next time, ensure a very low simmer and keep the lid tightly on. You can add a few tablespoons of warm broth and cook for another 5-10 minutes if needed.
Can I use water instead of chicken broth? Broth is highly recommended for depth of flavor. Using water will result in a much blander dish. For a vegetarian version, use vegetable broth.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of water or broth to prevent the rice from drying out.
What can I substitute for turmeric? If you don’t have turmeric, you can omit it. For a similar earthy note, a pinch of curry powder or a 1/4 teaspoon of ground ginger can work, though the flavor profile will shift slightly.
Common Mistakes to Avoid
- Not drying the chicken: This prevents proper browning.
- Moving the chicken while searing: Let it develop a crust.
- Skipping the rice toasting step: This adds a crucial nutty flavor.
- Using the wrong rice: Avoid short-grain or instant rice, as they have different liquid requirements and textures.
- Lifting the lid during cooking: This releases steam and can lead to undercooked rice.
Conclusion
This One-Pan Lemon Herb Chicken with Rice is the epitome of a satisfying, flavorful, and practical weeknight dinner. It masterfully combines tender, juicy chicken with fragrant, spiced rice, all with minimal cleanup. By following the detailed steps and avoiding common pitfalls, you can consistently create a restaurant-quality meal at home. It’s a versatile recipe that promises comfort and deliciousness in every bite, making it a perfect addition to your regular cooking rotation.