This Lemon Herb Chicken and Rice is a one-skillet wonder that combines zesty lemon with aromatic herbs for a meal that's both comforting and refreshing. Perfect for a weeknight dinner, it brings together simple ingredients in a way that feels a little bit special.
Chicken thighs: These are juicy and flavorful, ideal for this kind of cooking. They hold up well to the heat and stay tender.
Lemon: Both the zest and juice add brightness and a hint of tanginess that elevates the dish.
Olive oil: Adds richness and helps the chicken sear beautifully to a golden brown.
Dried thyme: This herb infuses the dish with a subtle earthiness that complements the lemon.
Garlic powder: Provides a gentle garlic flavor without overpowering the other ingredients.
Rice: Long-grain white rice cooks evenly and absorbs all the delicious flavors in the pan.
Chicken broth: Enhances the rice’s flavor while keeping it moist and fluffy.
Parsley: Chopped fresh parsley gives a pop of color and a hint of freshness at the end.
This dish pairs beautifully with a simple green salad dressed in vinaigrette or some steamed green beans tossed with a little butter and lemon. If you're looking to keep things light, a crisp cucumber and tomato salad would also be a great accompaniment.
Start by preparing your marinade. In a medium-sized bowl, combine the lemon juice, lemon zest, olive oil, dried thyme, garlic powder, salt, and black pepper. Mix everything until it's well combined.
Next, take your chicken thighs and add them to the marinade. Make sure they're well coated, then cover the bowl and let them marinate for at least 30 minutes. If you have the time, letting them sit for a bit longer can really deepen the flavors.
When you're ready to cook, heat a large skillet over medium heat. Add a bit more olive oil if needed, then sear the chicken thighs. You'll want to cook them until they're golden brown, about 5 minutes per side. Once done, remove the chicken and set it aside on a plate.
In the same skillet, add the rice. Stir it around for about 2 minutes to let it toast slightly. This step adds a lovely nutty flavor to the rice.
Now, pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, return the chicken to the skillet, and cover it with a lid. Let it simmer for about 20 minutes.
After the cooking time, remove the skillet from the heat but keep it covered for another 5 minutes. This allows the rice to finish cooking in the steam.
Finally, sprinkle the dish with the fresh parsley before serving. This adds a burst of color and freshness to your meal.
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