Description
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup long-grain rice (jasmine or basmati)
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
2 cups chicken broth
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
Juice and zest of 1 lemon
½ cup cherry tomatoes, halved
¼ cup kalamata olives, sliced
¼ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Salt and black pepper to taste
Directions:
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, black pepper, and paprika, and cook until golden
brown, about 5 minutes. Remove and set aside.
In the same skillet, add the remaining olive oil and sauté the onion and garlic until fragrant, about 2 minutes.
Stir in the rice, oregano, and thyme, toasting the rice for 1 minute.
Pour in the chicken broth, lemon juice, and lemon zest. Stir well and bring to a gentle simmer.
Return the cooked chicken to the skillet, cover, and cook for 15-18 minutes, or until the rice is tender and has absorbed the liquid.
Remove from heat and stir in cherry tomatoes and kalamata olives. Let sit for 5 minutes.
Garnish with crumbled feta cheese and fresh parsley before serving. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect One-Pan Lemon Chicken and Rice every time.
- Prep Ingredients: Dice the chicken, onion, and mince garlic before you start cooking. Halve the cherry tomatoes, slice the olives, and zest the lemon for efficient assembly.
- Sear the Chicken: Ensure your skillet is hot before adding the oil and chicken. Do not overcrowd the pan; cook in batches if necessary to get a proper golden-brown sear, which builds flavor.
- Toast the Rice: After sautéing the aromatics, stir the raw rice into the oil for a full minute. This crucial step coats the grains in fat, helping them stay separate and absorb flavor.
- Simmer Gently: Once you add the broth and return the chicken, bring the mixture just to a simmer, then immediately reduce the heat to low, cover tightly, and cook. Do not lift the lid during the 15-18 minute cooking time.
- Rest Off Heat: After the rice is tender, remove the skillet from the heat. Stir in the tomatoes and olives, then let the dish rest, covered, for 5 minutes. This allows the rice to steam perfectly and the tomatoes to warm through without becoming mushy.
Serving Suggestions
This vibrant dish is a complete meal on its own. For a lighter option, serve it over a bed of fresh arugula or spinach. A side of warm pita bread or a simple cucumber and red onion salad with a yogurt-dill dressing complements the Mediterranean flavors beautifully. For a finishing touch, drizzle with a little extra virgin olive oil.
How-to Summary
Sear seasoned chicken and set aside. Sauté onion and garlic, then toast rice with herbs. Add broth, lemon, and chicken, then simmer covered until rice is tender. Off heat, stir in tomatoes and olives, rest, then garnish with feta and parsley.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs will add more flavor and remain juicy. Increase initial searing time by 1-2 minutes to render fat.
My rice is still hard after 18 minutes. What happened?
You likely lost too much steam. Ensure your skillet has a tight-fitting lid and the heat is low. If rice is undercooked, add 2-3 tablespoons of warm broth, cover, and cook for another 5 minutes.
Can I make this dish ahead of time?
It’s best served fresh. For meal prep, store in an airtight container for up to 3 days. Reheat gently with a splash of broth to refresh the rice.
What can I substitute for feta cheese?
Goat cheese or a few dollops of tzatziki make excellent alternatives. For a dairy-free version, omit the cheese or use a vegan feta substitute.
Is it necessary to toast the rice?
Yes. Toasting the rice in oil before adding liquid is key to preventing a gummy texture and adds a subtle nutty flavor to the final dish.
Common Mistakes to Avoid
- Overcrowding the Pan: Crowding the chicken during searing steams it instead of browning it, locking in less flavor.
- Lifting the Lid: Peeking during simmering releases essential steam, leading to unevenly cooked rice.
- Using the Wrong Rice: Do not substitute with instant or quick-cook rice, as it will become mushy. Long-grain varieties like jasmine or basmati are ideal.
- Skipping the Rest: Stirring in the tomatoes and olives off the heat and letting the dish rest is crucial for the perfect final texture.
Conclusion
This One-Pan Lemon Chicken and Rice is a testament to how simple ingredients can create a spectacular, flavor-packed meal with minimal cleanup. By following the step-by-step guide and avoiding common pitfalls, you’ll master a reliable, restaurant-quality dish perfect for busy weeknights or casual entertaining. The bright lemon, briny olives, and creamy feta come together in a harmonious blend that is sure to become a regular in your dinner rotation.
