This Lemon Herb Chicken and Rice Skillet is a perfect one-pan solution for your weeknight dinner. You’ll love how easy it is to create a flavorful and satisfying meal with minimal cleanup, making it an excellent addition to your rice dinner recipes rotation.
Key Ingredients & Substitutions:
- Chicken Thighs: Boneless, skinless chicken breasts work too, but adjust cooking time.
- Long-Grain Rice: Brown rice can be used, but will require more liquid and a longer cooking time.
- Chicken Broth: Vegetable broth is a suitable substitute.
- Lemon: Essential for brightness; use fresh lemons for best flavor.
- Fresh Herbs: Parsley and thyme are recommended, but dried herbs can be used in a pinch (use 1/3 the amount).
Ingredients:
Main:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1.5 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1/2 cup fresh lemon juice (from 2-3 lemons)
- 1 teaspoon lemon zest
Spices & Herbs:
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 550
- Tools Needed: Large oven-safe skillet (10-12 inch) with a lid, cutting board, knife, measuring cups and spoons.
Step-by-Step Instructions:
1. Prepare the Chicken
Pat the chicken pieces dry with paper towels. Season them generously with salt, pepper, and oregano. This step builds the foundation of flavor for your rice dinner.
2. Sear the Chicken
Heat olive oil in your large oven-safe skillet over medium-high heat. Add the chicken in a single layer and sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set it aside.
3. Sauté Aromatics
Add the chopped onion to the same skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant. Don’t let the garlic burn.
4. Add Rice and Liquid
Stir the uncooked rice into the skillet, coating it in the pan drippings and aromatics. Pour in the chicken broth and fresh lemon juice, then stir in the lemon zest. Bring the mixture to a simmer.
5. Combine and Cook
Return the seared chicken to the skillet, nestling it into the rice and liquid. Cover the skillet tightly with a lid or foil. Reduce the heat to low and cook for 20-25 minutes, or until the liquid is absorbed and the rice is tender. This creates a fantastic one-pan rice dinner.
6. Rest and Serve
Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to steam and become fluffy. Garnish with fresh chopped parsley before serving your delicious lemon herb chicken and rice skillet.
Variation Ideas:
- Add frozen peas or chopped bell peppers along with the chicken for extra vegetables.
- Stir in a handful of fresh spinach during the last 5 minutes of cooking for a greens boost.
- A sprinkle of red pepper flakes can add a subtle kick if you enjoy a little heat.
Storage Instructions:
Store any leftover Lemon Herb Chicken and Rice Skillet in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave portions until heated through, or warm gently on the stovetop with a splash of broth to prevent drying out.
Frequently Asked Questions:
Can I use brown rice instead?
Yes, but you will need to increase the chicken broth to 3.5-4 cups and cook for 40-50 minutes, checking for doneness.
My rice is still hard, what should I do?
If the rice is still firm after cooking, add another 1/4 to 1/2 cup of hot broth, re-cover, and cook for an additional 5-10 minutes.
Can I use dried herbs instead of fresh?
Yes, use about 1/3 the amount of dried herbs compared to fresh. For instance, 1 tablespoon of fresh parsley equals 1 teaspoon of dried parsley.
Can I make this recipe ahead of time?
While best fresh, you can prepare the chicken and chop the vegetables in advance. Assemble and cook just before serving for the best texture.
What kind of skillet should I use?
An oven-safe skillet with a tight-fitting lid is ideal. Cast iron or heavy-bottomed stainless steel skillets work wonderfully for this rice dinner recipe.