Description
A delightful combination of zingy lemon flavors and tender chicken, served on a bed of fluffy rice.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts), patted dry
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 3 cups low-sodium chicken broth
- 1 large lemon, zested and juiced
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter (optional, for richer rice)
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- 1/2 cup frozen peas (optional)
- Lemon slices, for serving
Instructions
- Start by seasoning the chicken with 1 teaspoon of kosher salt, black pepper, paprika, half of the oregano, and thyme, along with the lemon zest. Drizzle with 1 tablespoon of olive oil and toss well to ensure every piece is coated.
- In a large deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken on both sides for about 3–4 minutes until golden brown. Once done, transfer the chicken to a plate; it will finish cooking with the rice later.
- Reduce the heat to medium and add the diced onion along with a pinch of salt. Cook for 2–3 minutes until the onion becomes translucent. Stir in the minced garlic and cook for another 30 seconds. Next, add the rinsed rice and remaining dried herbs and toast the rice for 1–2 minutes until the grains appear slightly opaque.
- Pour in the chicken broth and freshly squeezed lemon juice, making sure to scrape up any flavorful browned bits from the bottom of the pan. Bring this mixture to a gentle boil.
- Nestle the seared chicken back into the pan on top of the rice, along with any juices that have accumulated on the plate. Cover the pan, reduce the heat to low, and let it simmer for 18 minutes (or bake covered at 375°F for 22 minutes).
- After cooking, remove from heat and let it rest, covered for another 5–10 minutes for the rice to finish steaming. Stir in the butter and peas, if desired. Fluff the rice with a fork, adjust the salt to your taste, sprinkle with fresh parsley, and serve with lemon slices.
Notes
For a vegan version, replace chicken with chickpeas or tofu and use vegetable broth instead. Adjust seasonings to personal taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg