Description
This One Pot Lemon Herb Chicken Rice is a flavorful and easy-to-make dish featuring tender seared chicken breasts cooked with fragrant lemon, garlic, and fresh herbs, all combined with perfectly simmered white rice in a single skillet or Dutch oven. It’s a comforting and vibrant meal ready in just 40 minutes, perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter (optional)
Rice and Herbs
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup white rice
- 2 1/4 cups chicken broth
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon fresh rosemary, chopped
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Once hot, add the chicken breasts and sear until golden brown on each side, about 4-5 minutes per side. Remove chicken and set aside.
- Sauté the garlic: In the same pot, add a little more olive oil if needed. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add herbs and lemon zest: Stir in lemon zest, fresh parsley, thyme, and rosemary. Cook for 1 minute, stirring frequently to release their aromas.
- Toast the rice: Add the white rice to the pot and stir well, coating each grain with the herb and garlic mixture.
- Deglaze and add liquids: Pour in the chicken broth and lemon juice while scraping the bottom of the pan to deglaze and collect flavorful browned bits.
- Cook chicken with rice: Nestle the seared chicken breasts into the rice mixture. Bring to a boil, then reduce heat to low. Cover and let simmer for 20-25 minutes, or until the rice is tender and chicken is cooked through.
- Finish and serve: Remove the chicken breasts from the pot and fluff the rice with a fork. Stir in butter if using for added richness. Slice the chicken and serve it over the rice, garnished with additional herbs or lemon wedges if desired.
Notes
- Use a tight-fitting lid to ensure even steaming of the rice and chicken.
- If you prefer more lemon flavor, add extra lemon juice before serving.
- Bone-in chicken thighs can be substituted for breasts, but adjust cooking time accordingly.
- Make sure to check the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
