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- 4 boneless, skinless chicken thighs - 1 cup long-grain rice - 2 cups chicken broth - 1 large onion, diced - 3 cloves garlic, minced - 1 lemon (zest and juice) - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make this dish, you will need: - A mixing bowl for marinating - A large skillet for cooking - A knife and cutting board for prepping ingredients - Measuring cups and spoons to ensure accuracy - A fork for fluffing the rice This meal is not only tasty but also packed with nutrients. Each serving roughly contains: - Calories: 350 - Protein: 25g - Carbohydrates: 30g - Fat: 15g - Fiber: 2g This dish provides a balance of protein and carbs, making it a great choice for a wholesome meal. The chicken offers essential proteins, while the rice gives you energy. Plus, the herbs add flavor without extra calories! {{ingredient_image_2}} To start, grab a mixing bowl. Add 2 tablespoons of olive oil, the juice of 1 lemon, and the zest from that lemon. Then, toss in 3 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of paprika, and a sprinkle of salt and pepper. Mix this well. Next, add 4 boneless, skinless chicken thighs to the bowl. Make sure each piece gets coated with the marinade. Cover the bowl and let it chill in the fridge for at least 30 minutes. This step lets all those yummy flavors soak in. After marinating, heat a skillet on medium heat. Add 1 tablespoon of olive oil and wait until it shimmers. Carefully place the marinated chicken thighs into the skillet. Sear them for about 5 to 7 minutes on each side. Look for a golden brown color. Once cooked through, remove the chicken and set it aside on a plate. This step adds a nice crust and locks in the juices. In the same skillet, add 1 diced large onion. Sauté it for about 3 to 4 minutes until it turns soft and fragrant. Next, stir in 1 cup of long-grain rice. Sauté this for another 2 minutes to coat the rice in the flavors left in the skillet. This step builds the base of taste for your dish. Now, pour in 2 cups of chicken broth. Increase the heat until it gently boils. Once boiling, tuck the seared chicken thighs back into the skillet with the rice. Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 20 minutes. This allows the rice to absorb the broth and become fluffy. After 20 minutes, take it off the heat and let it sit, still covered, for 5 more minutes. Finally, use a fork to fluff the rice and separate the grains. Sprinkle fresh parsley on top for color and flavor. Enjoy every bite of your Lemon Herb Chicken and Rice! To make the most flavorful marinade, combine olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, paprika, salt, and pepper in a bowl. Mix these well to blend the flavors. The lemon juice adds a bright taste, while the herbs bring depth. Add the chicken thighs and ensure they are fully coated. Cover the bowl and chill it for at least 30 minutes. This step allows the chicken to absorb all those tasty flavors. For a great sear, heat a tablespoon of olive oil in your skillet. Wait until the oil shimmers before adding the marinated chicken. This step is key. Place the chicken thighs in the skillet, leaving space between them. Sear them for about 5-7 minutes on each side. You want a deep golden brown color, as this adds flavor. Once done, set the chicken aside on a plate. This helps keep it juicy. To cook the rice perfectly, first sauté diced onion in the same skillet. This adds extra flavor to the rice. Stir in the long-grain rice and cook it for about 2 minutes. This step coats the rice with the onion and oil flavors. Then, add chicken broth and bring it to a boil. Carefully nestle the seared chicken back into the rice. Cover the skillet and simmer for 20 minutes. This helps the rice become fluffy and soak up all the broth. Pro Tips Marinate for Better Flavor: Allow the chicken to marinate for at least an hour, or even overnight if possible. This will help the flavors penetrate the meat more deeply, resulting in a more flavorful dish. Check Rice Consistency: If the rice seems undercooked after the suggested time, add a splash more chicken broth and let it sit covered for an additional 5 minutes. This helps ensure perfectly fluffy rice. Use Fresh Herbs: While dried herbs work well, fresh thyme and rosemary can elevate the dish even further. Add them towards the end of cooking for a brighter flavor. Serve with a Twist: For an extra zesty kick, serve with additional lemon wedges on the side. This allows everyone to customize their dish according to personal preference. {{image_4}} You can switch a few ingredients if you want. Use chicken breasts instead of thighs for a leaner option. Brown rice works well if you prefer it over long-grain rice. If you have fresh herbs, feel free to use them instead of dried ones. Basil and oregano give a nice twist. You can also use vegetable broth for a lighter flavor. Want to kick up the taste? Add red pepper flakes for heat. You can also mix in sun-dried tomatoes for a burst of flavor. A splash of white wine during cooking adds depth. For a tangy twist, stir in some capers or olives. Fresh lemon slices on top brighten up the dish. Serve this dish on a large platter for a beautiful look. Pair it with a fresh side salad to balance flavors. Garlic bread goes great alongside this meal. If you want a bit of crunch, add roasted vegetables. Drizzle some balsamic glaze on your plate for extra flair. To store leftovers, let the chicken and rice cool to room temperature. Then, transfer it to an airtight container. You can keep it in the refrigerator for up to three days. This keeps the flavors fresh and safe to eat later. When you are ready to eat, reheat the chicken and rice on the stove or in the microwave. If using the stove, add a splash of chicken broth to keep it moist. Heat over low until warm. For the microwave, heat in 30-second intervals, stirring in between. Ensure it is hot all the way through. You can freeze the chicken and rice for longer storage. Place the cooled dish in a freezer-safe container. Seal it tightly to avoid freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner. They may cook faster than thighs. Adjust the cooking time to avoid dryness. Sear them for about 4-6 minutes per side. Check for an internal temperature of 165°F. This ensures your chicken is safe to eat. Marinate the chicken for at least 30 minutes. For best results, marinate for up to 1 hour. This allows the lemon juice and herbs to soak in well. If you have more time, marinating overnight will deepen the flavors. Just remember to keep the chicken in the fridge while marinating. This dish pairs well with various sides. Roasted vegetables bring a nice balance. A fresh garden salad adds crunch and color. You could also serve it with garlic bread for a hearty touch. For a light option, lemon wedges brighten the plate and add zing. Yes, you can make this dish in a slow cooker. First, sear the chicken to add flavor. Then, layer the rice, broth, and onions in the slow cooker. Add the seared chicken on top. Cook on low for about 4-6 hours. This will make the chicken tender and flavorful. This blog post covered everything you need to create a tasty Lemon Herb Chicken and Rice. We explored the key ingredients, step-by-step cooking methods, and helpful tips to make it perfect. You learned about ingredient substitutes and how to store leftovers effectively. My final thought is this dish is versatile and simple. You can impress anyone with a little practice. Enjoy making it your own! Happy cooking!

Zesty Lemon Herb Chicken & Rice

A flavorful dish featuring marinated chicken thighs served over fluffy rice with a zesty lemon and herb infusion.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 whole lemon (zest and juice)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a mixing bowl, combine the olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper. Add the chicken thighs to the marinade and ensure they are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes to 1 hour.
  • Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the marinated chicken thighs to the skillet. Sear them for about 5-7 minutes per side until they are golden brown and cooked through. Once seared, remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, add the diced onion. Sauté for approximately 3-4 minutes until the onion becomes translucent and fragrant. Next, stir in the long-grain rice, continuing to sauté for another 2 minutes, making sure the rice is well-coated with the flavors from the skillet.
  • Pour in the chicken broth and increase the heat to bring the mixture to a gentle boil. Carefully place the seared chicken thighs back into the skillet, tucking them into the rice. Bring the heat down to low, cover the skillet with a lid, and let it simmer for about 20 minutes, or until the rice is tender and fluffy, and the chicken is cooked through.
  • After the cooking time, remove the skillet from heat and let it sit, still covered, for an additional 5 minutes. Then, using a fork, gently fluff the rice to separate the grains. Sprinkle with freshly chopped parsley for a burst of color and flavor before serving.

Notes

For an appealing presentation, serve the chicken and rice on a large platter. Garnish with extra fresh parsley and lemon slices.
Keyword chicken, easy, herbs, lemon, rice