Lemon Herb Chicken and Rice

A bright, comforting one-pot meal where tender chicken meets fluffy, lemon-infused rice and fresh herbs ; easy enough for weeknights, impressive enough for guests.

Print Pin

Course: Dinner, Main Course

Cuisine: Mediterranean, American

Prep Time: 15

Cook Time: 30

Rest Time: 5

Total Time: 50

Servings:

Calories: 490kcal

Cost: $12 (approx.)

Equipment

1 Large oven-safe skillet or Dutch oven
1 Tight-fitting lid or foil
1 Meat thermometer
1 Microplane or zester
1 Wooden spoon

Ingredients

For the Chicken

4 pieces Boneless chicken thighs or breasts Thighs stay juicier
2 tablespoon Olive oil For browning
— Salt and black pepper To taste
1 teaspoon Paprika Adds mild sweetness

For the Fresh Parsley Garlic Marinade

2 large Lemons, juice and zest Bright, fresh flavor
4 cloves Garlic, minced Aromatic base
2 tablespoon Fresh parsley, chopped Herbal freshness
1 tablespoon Fresh thyme leaves Classic pairing with lemon
1 teaspoon Dried oregano Adds Mediterranean depth
1 teaspoon Dried rosemary Woody aroma

For the Rice

1.5 cups Long-grain white rice White cooks faster
3 cups Chicken stock or broth Adds savory flavor
1 medium Onion, diced For sweetness
1 leaf Bay leaf Subtle background note

Instructions

Pat chicken dry, season with salt, pepper, and paprika.
Mix marinade ingredients and coat chicken.
Sauté onion and garlic in olive oil until soft.
Toast rice briefly, add broth and bay leaf.
Nestle chicken on rice, pour remaining marinade.
Cover, simmer on low for 25–30 min.
Rest 5 min, fluff rice, garnish with parsley and lemon.

Notes

Nutrition information is automatically calculated and should be used only as an approximation.

Nutrition