Lemon Herb Chicken with Fluffy Rice
Tender chicken flavored with lemon and herbs, cooked together with fluffy rice in one pot for a comforting and aromatic meal.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife
- Cutting Board
Ingrédients
Chicken
- 4 boneless, skinless chicken thighs or breasts chicken
- 2 Tbsp olive oil
- 1 lemon juice zested and juiced
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and black pepper to taste
Rice
- 1 1/2 cups long-grain white rice (e.g., jasmine or basmati)
- 3 cups chicken broth
- fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt, pepper, thyme, and rosemary.
- Add the chicken to the pot and brown on both sides until golden, about 4 minutes each side. Remove and set aside.
- In the same pot, add garlic and sauté for about 30 seconds until fragrant. Then stir in lemon juice and zest.
- Add the rice and chicken broth, stir to combine, and bring to a gentle boil.
- Return the chicken pieces on top of the rice, reduce heat to low, cover, and simmer for about 20-25 minutes or until the rice is tender and the chicken is cooked through.
- Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork.
- Garnish with chopped parsley before serving.
Notes
You can customize this dish by adding vegetables such as peas or carrots in the last 10 minutes of cooking, or swapping in brown rice (just adjust the liquid accordingly).