Lemon Herb Chicken and Rice

A delightful twist on the classic chicken and rice dish, featuring tender chicken thighs marinated with lemon and herbs, served over fluffy rice. Perfect for weeknight dinners and bursting with flavor.

Prep time: 20 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

4 boneless chicken thighs

1 cup long-grain white rice

2 cups chicken broth

1 lemon, zested and juiced

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped fresh parsley

Instructions

1. In a bowl, mix lemon juice, lemon zest, olive oil, thyme, garlic powder, salt, and pepper.

2. Marinate chicken thighs in the mixture for at least 30 minutes.

3. Heat a skillet over medium heat and sear chicken thighs until golden brown, about 5 minutes per side.

4. Remove chicken and set aside.

5. In the same skillet, add rice and toast for 2 minutes.

6. Pour in chicken broth and bring to a boil.

7. Reduce heat, return chicken to the skillet, cover, and simmer for 20 minutes.

8. After 20 minutes, remove from heat and let sit covered for 5 minutes.

9. Garnish with fresh parsley and serve.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the microwave on medium power for 2-3 minutes, or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.