Community recipe
One-Pan Lemon Herb Chicken and Rice
Juicy golden chicken thighs and fluffy, savory rice cook together in one skillet, then finish with fresh parsley and bright lemon for a cozy Mediterranean-inspired weeknight dinner.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 1 tsp dried oregano
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 4 garlics, minced
- 1.5 cup long-grain white rices, rinsed and drained
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 3 cup low-sodium chicken broths
- 1 lemon, zested and juiced
- 0.25 cup fresh parsley, chopped
Make it
Instructions
- 01
Season the chicken
Pat 1.5 lb boneless skinless chicken thigh dry, then season evenly with 0.5 tsp kosher salt, 0.25 tsp black pepper, freshly ground, and 1 tsp dried oregano.
- 02
Brown
Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Add the seasoned pieces in a single layer and cook until deeply browned on both sides; transfer them to a clean plate.
- 03
Build the rice base
Reduce to medium heat. Cook 1 item yellow onion, finely chopped until softened, then stir in 4 items garlics, minced for 30 seconds. Add 1.5 cup long-grain white rice, rinsed and drained, 0.5 tsp kosher salt, and 0.25 tsp black pepper, freshly ground; stir until the grains are lightly toasted.
- 04
Simmer until tender
Pour in 3 cup low-sodium chicken broth and scrape up the browned bits. Nestle the browned pieces into the rice, bring to a gentle simmer, cover tightly, and cook until the rice is tender and the centers reach 165°F.
- 05
Rest and brighten
Remove from the heat and keep covered to rest. Fluff the rice, then finish with the zest and juice of 1 item lemon, zested and juiced and 0.25 cup fresh parsley, chopped. Serve immediately.
