One-pan Lemon Herb Chicken Rice
A comforting one-pan meal featuring succulent chicken, fragrant jasmine rice, and a burst of lemon and herbs, perfect for quick family dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Tender and succulent, they’re the stars of our show.
- 1 cup jasmine rice Fragrant and fluffy, this rice will soak up all the delicious flavors.
- 2 cups chicken broth Elevates the dish with depth; feel free to use low-sodium for a healthier option.
- 2 pieces lemons, zest and juice Adds brightness and a tangy sweetness.
- 4 cloves garlic, minced Fresh garlic brings depth to the dish.
- 1 tablespoon fresh thyme Earthy and aromatic, thyme enhances the flavors beautifully.
- 1 tablespoon fresh rosemary Adds a lovely pine-like fragrance.
- salt and pepper to taste Essential for bringing all the flavors together.
- olive oil for cooking Rich and flavorful, for browning the chicken.
- fresh parsley for garnish A pop of color and freshness at the end.
Instructions
Preparation
- Begin by gathering all your ingredients. Chop the garlic, zest and juice the lemons, and measure out your herbs.
Cooking
- In a large skillet over medium heat, add 2 tablespoons of olive oil. Season the chicken breasts with salt, pepper, and half of the lemon zest.
- When the oil is hot, add the chicken — you should hear a beautiful sizzle. Cook for 5-6 minutes on each side until golden brown and cooked through. Once done, remove and set aside on a plate.
- In the same skillet, add the minced garlic, stirring it for about 30 seconds until fragrant.
- Pour in the jasmine rice and toast it slightly in the pan, stirring often for about 2 minutes.
- Add the chicken broth, lemon juice, thyme, and rosemary. Stir well.
- Place the chicken back into the skillet, nestling it into the rice mixture. Bring the liquid to a gentle simmer.
- Reduce the heat to low, cover, and let it cook for about 15 minutes, until all the liquid is absorbed and the rice is fluffy.
- Once cooked, fluff the rice with a fork and garnish with the remaining lemon zest and freshly chopped parsley.
Notes
Consider using brown rice for added fiber or swapping olive oil for avocado oil. Add seasonal vegetables like asparagus or peas for extra color and nutrition. For a spicy kick, sprinkle in red pepper flakes while cooking the garlic. Store leftovers in an airtight container in the refrigerator for up to 3 days.