Description
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
1 tsp lemon zest
Salt and black pepper, to taste
For the Lemon Rice:
1 cup long-grain rice
2 cups chicken broth
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp garlic powder
¼ cup fresh parsley, chopped
Directions:
In a small bowl, combine olive oil, dried oregano, garlic powder, lemon zest, salt, and black pepper. Rub this mixture all over the chicken breasts.
Heat a large skillet over medium heat and cook the chicken for 5-6 minutes on each side until cooked through and golden brown. Remove from the skillet and set
aside to rest.
In the same skillet, add 1 tbsp olive oil and cook the rice for 2 minutes, stirring occasionally.
Add the chicken broth, lemon juice, lemon zest, and garlic powder. Bring to a simmer and cook, covered, for 18-20 minutes, until the rice is cooked and the
liquid is absorbed.
Fluff the rice with a fork, then stir in the chopped parsley.
Slice the chicken and serve over the lemon rice. Enjoy!
Prep Time: 5 minutes Cooking Time: 25 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Marinate the Chicken: In a small bowl, thoroughly mix 1 tbsp olive oil, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp lemon zest, salt, and pepper. Rub this paste evenly over both chicken breasts. Let them sit while you prep other ingredients.
- Cook the Chicken: Heat a large skillet or pan over medium heat. Add the chicken and cook undisturbed for 5-6 minutes per side, until the internal temperature reaches 165°F (74°C) and the exterior is golden. Transfer to a plate, cover loosely with foil, and let rest.
- Toast the Rice: In the same skillet, add another 1 tbsp olive oil. Pour in 1 cup of long-grain rice and cook for 2 minutes, stirring constantly, to lightly toast the grains. This adds a nutty flavor.
- Simmer the Rice: To the skillet, add 2 cups chicken broth, 1 tbsp fresh lemon juice, 1 tsp lemon zest, and 1 tsp garlic powder. Stir, bring to a simmer, then reduce heat to low. Cover tightly and cook for 18-20 minutes. Do not lift the lid during this time.
- Finish the Dish: Remove the skillet from heat. Let it stand, covered, for 5 minutes. Then, fluff the rice with a fork and fold in ¼ cup chopped fresh parsley. Slice the rested chicken against the grain.
Serving Suggestions
This versatile dish pairs beautifully with several sides. For a complete meal, serve with a simple arugula salad dressed with lemon vinaigrette or steamed green beans or asparagus. A dollop of tzatziki or a sprinkle of crumbled feta cheese adds a creamy, tangy contrast. For a heartier presentation, spoon the lemon rice into bowls and top with the sliced chicken, garnishing with extra parsley and a lemon wedge.
How-to Summary
Season and pan-sear chicken breasts until golden and cooked through. In the same pan, toast rice briefly, then simmer it in chicken broth with lemon juice, zest, and garlic until fluffy. Stir in fresh parsley, slice the chicken, and serve together.
Frequently Asked Questions
Can I use chicken thighs instead? Absolutely. Boneless, skinless thighs will work well. Cook them for a similar time, ensuring the internal temperature reaches 165°F.
What can I substitute for chicken broth? Vegetable broth is an excellent substitute. In a pinch, use water but add an extra ½ tsp of salt and a bay leaf for flavor.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water or broth to prevent the rice from drying out.
Why is my rice mushy? Mushy rice is often caused by too much liquid or stirring during cooking. Precisely measure the broth and avoid lifting the lid or stirring while it simmers.
Can I make this dish ahead of time? You can prep the marinade and measure ingredients ahead. For best texture, cook just before serving, as the rice is most flavorful fresh.
Common Mistakes to Avoid
- Not Letting the Chicken Rest: Slicing immediately causes juices to run out. Resting for 5-10 minutes ensures moist, tender meat.
- Skipping the Rice Toast: Toasting the rice in oil before adding liquid is crucial for preventing clumps and enhancing its nutty flavor.
- Using Bottled Lemon Juice: Fresh lemon juice and zest are essential for the bright, vibrant flavor that defines this dish.
- Overcrowding the Pan: If your skillet is too small, cook the chicken in batches to ensure proper browning, which builds flavor for the entire dish.
Conclusion
This Lemon Herb Chicken and Rice is a testament to how a few simple, fresh ingredients can create a restaurant-quality meal in under 30 minutes. The key lies in building layers of flavor: from the herbed chicken to the bright, toasted rice. By following the step-by-step guide and avoiding common pitfalls, you’ll master a reliable, delicious, and satisfying one-pan dinner that’s sure to become a regular in your weekly rotation. Enjoy the process and the delightful results!
