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For this dish, you'll need: - 4 chicken thighs, skin-on and bone-in - 1 cup long-grain white rice - 2 cups chicken broth - 1 lemon, zested and juiced These main ingredients make the base of the dish. The chicken adds protein and flavor, while the rice absorbs all the tasty broth. To enhance the dish, gather these seasonings: - 4 cloves garlic, minced - 1 medium onion, chopped - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - ½ teaspoon salt - ¼ teaspoon black pepper - 2 tablespoons olive oil These seasonings provide depth. Garlic and onion work together to build flavor, while the herbs give a fresh, vibrant taste. Finally, for a beautiful finish, you will need: - Fresh parsley, chopped (for garnish) - Lemon slices (for garnish) Garnishes not only add color but also a burst of fresh flavor. The parsley adds a nice touch, and the lemon slices brighten every bite. For the full recipe, check out the detailed instructions on how to prepare this meal. Start by searing the chicken thighs. This step gives great flavor. Season the chicken with salt, pepper, paprika, oregano, and thyme. Heat olive oil in a large skillet over medium-high heat. When hot, place the chicken thighs skin-side down. Sear for 4-5 minutes until golden brown. Flip and sear for another 3-4 minutes. Remove the chicken and set it aside. This method locks in moisture and flavor. Next, add chopped onion and minced garlic to the same pan. The leftover oil and bits from the chicken add depth. Sauté for 2-3 minutes until the onions turn translucent and smell amazing. This step builds a strong base for your dish. The garlic and onion will mix well with the chicken and rice. Now it’s time to cook the rice. Add the long-grain white rice to the pan. Stir it with the onions and garlic for about 1 minute. This toasts the rice lightly. Then, pour in the chicken broth, lemon zest, and lemon juice. Mix well. Nestle the seared chicken back into the pan, skin-side up. Make sure it’s partially submerged in the broth. Bring everything to a simmer and cover. Reduce the heat to low and cook for 25-30 minutes. This method ensures the rice cooks perfectly, absorbing all the flavors. After cooking, let it rest for 5 minutes before fluffing the rice with a fork. For a fresh touch, garnish with parsley and lemon slices. Enjoy this comforting One-Pan Lemon Herb Chicken and Rice. You can find the Full Recipe for more details. To keep chicken thighs juicy, start with the right cut. I love using skin-on, bone-in thighs. These have more fat, which adds flavor. Sear them in hot olive oil. This locks in moisture and gives a nice, crispy skin. Cook them skin-side down first for about 4-5 minutes. Turn them to sear the other side for 3-4 minutes. This method helps keep the chicken tender and full of flavor. Want more flavor? Try adding fresh herbs. Basil, rosemary, or dill can work wonders. You can also mix in spices like cumin or coriander. These add depth and warmth to the dish. For a kick, use red pepper flakes. Just a pinch can elevate your meal. The lemon juice in the recipe brightens everything up, making it fresh and zesty. Cooking the rice well is key. Use a 2:1 ratio of broth to rice. This means 2 cups of chicken broth for 1 cup of rice. Make sure to stir the rice after adding the broth. This helps it absorb flavors. Cover the pan and cook on low heat for 25-30 minutes. Let it rest for a few minutes after cooking. This step makes the rice fluffy and perfect. For best results, fluff the rice gently with a fork before serving. Check out the Full Recipe for more details on how to create this delicious dish! {{image_2}} You can swap chicken thighs for chicken breasts if you prefer. Chicken breasts cook faster and have less fat. For grains, try quinoa or brown rice as a healthy option. Quinoa cooks quicker than brown rice, so adjust the liquid and time. These swaps keep the dish tasty and nutritious. Incorporating seasonal vegetables can brighten your dish. Try adding bell peppers, zucchini, or carrots. Chop them into small pieces and add them with the onion and garlic. This way, they cook evenly and absorb all the great flavors. You can also use green beans or peas for a pop of color. To create unique twists, play with spices and herbs. Add a pinch of cumin or coriander for a warm, earthy taste. Fresh herbs like rosemary or basil can give a fresh zing. You could also add a splash of soy sauce or hot sauce for extra depth. Experiment with these ideas to find your favorite flavor combination. For the full recipe, check out the detailed steps to make this delicious one-pan dish! After you make One-Pan Lemon Herb Chicken and Rice, let it cool. Store leftovers in an airtight container. It will stay fresh in the fridge for about 3 to 4 days. Make sure to label the container with the date. This helps you keep track of how long it’s been there. If you want to enjoy it later, refrigeration is key. To freeze this dish, first let it cool completely. Then, place it in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. You can freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. This keeps the flavor and texture nice. Reheat your chicken and rice gently. You can use the microwave or a stove. If using the microwave, cover it with a lid or a damp paper towel. This helps keep it moist. If using the stove, add a splash of chicken broth or water. Heat it over low heat, stirring often. This way, it stays juicy and flavorful. This dish takes about 50 minutes in total. The prep time is around 10 minutes. Cooking the chicken and rice together requires about 30 minutes. This makes it a quick and easy weeknight meal. Yes, you can use boneless chicken. Boneless thighs will cook faster. If you use boneless breast, check the cooking time to avoid dry meat. Always ensure the chicken is fully cooked before serving. Many side dishes go well with this meal. Here are some ideas: - Steamed broccoli or green beans - A fresh garden salad - Roasted vegetables like carrots or zucchini - Garlic bread for a tasty twist These sides will balance the flavors and make your meal even better. Check out the Full Recipe for more details! In this blog post, we covered how to make One-Pan Lemon Herb Chicken and Rice. We shared key ingredients like chicken thighs and rice, along with herbs and spices for flavor. You learned step-by-step instructions for cooking juicy chicken and fluffy rice. Tips helped you enhance taste and achieve the best results. Overall, this dish is simple yet versatile. It’s perfect for weeknight dinners or cozy meals. Feel free to experiment with ingredients. Enjoy a tasty meal that’s easy to prepare and share!

One-Pan Lemon Herb Chicken and Rice

Savor the deliciousness of One-Pan Lemon Herb Chicken and Rice with this easy and flavorful recipe! Perfectly seared chicken thighs simmer with zesty lemon, garlic, and aromatic herbs, all combined with fluffy rice for a comforting meal. This dish is not only simple to prepare but also a crowd-pleaser. Click to explore the full recipe and make dinner memorable tonight!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

1 cup long-grain white rice

2 cups chicken broth

1 lemon, zested and juiced

4 cloves garlic, minced

1 medium onion, chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions
 

In a large skillet or a deep pan, heat the olive oil over medium-high heat.

    Season the chicken thighs with salt, pepper, paprika, oregano, and thyme on both sides.

      Once the oil is hot, add the chicken thighs skin-side down and sear for about 4-5 minutes until golden brown. Flip and sear for another 3-4 minutes. Remove the chicken from the pan and set aside.

        In the same pan, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions are translucent and fragrant.

          Add the rice to the pan, stirring it with the onion and garlic for about 1 minute to toast it lightly.

            Pour in the chicken broth, lemon zest, and lemon juice. Stir well to combine.

              Nestle the seared chicken thighs back into the pan, skin-side up, ensuring they are partially submerged in the broth.

                Bring the mixture to a simmer, cover with a lid, and reduce the heat to low. Cook for 25-30 minutes or until the rice is tender and has absorbed the liquid.

                  Remove from heat and let it rest for 5 minutes, still covered.

                    Fluff the rice with a fork, garnish with chopped parsley, and lemon slices before serving.

                      Prep Time: 10 min | Total Time: 50 min | Servings: 4