Zesty Lemon Herb Chicken and Rice

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 4
★★★★★
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If you're looking for a comforting dish with a burst of flavor, this Zesty Lemon Herb Chicken and Rice is a must-try. It's a one-pan wonder that combines juicy chicken thighs with fragrant basmati rice, all elevated by the zing of fresh lemon and a hint of spice. Perfect for a mid-week dinner or a lazy weekend meal.

Ingredients for Zesty Lemon Herb Chicken and Rice

Chicken thighs are the star of this dish, offering juicy, flavorful meat. Basmati rice adds a fragrant, slightly nutty base that complements the zesty lemon. The chicken broth infuses the rice with rich depth as it cooks. A fresh pop of lemon zest and juice introduces a bright, tangy note that ties everything together. Fresh parsley brings a hint of earthiness and color. Olive oil is used for searing the chicken, adding a subtle fruitiness. The spice mix of salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, and dried thyme creates a savory, aromatic blend that enhances the chicken’s flavor. Finally, diced onion provides a sweet, mellow base for the dish.

Tips & Tricks

  • If your skillet isn’t oven-safe, transfer everything to a baking dish before baking.
  • For an extra crispy skin, broil the chicken for 2-3 minutes after baking.
  • Use a meat thermometer to ensure chicken is cooked to 165°F internally.

Serving Suggestions

This dish pairs beautifully with a simple green salad dressed with a light vinaigrette. If you’re feeling indulgent, some crusty bread on the side is perfect for soaking up the flavorful juices.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but you'll need to adjust the cooking time as breasts tend to cook faster.
Is it possible to make this dish ahead of time?
You can prepare the dish up to the baking step, refrigerate, and bake when ready to serve.
What if I don’t have fresh parsley?
Dried parsley works in a pinch, but use a smaller amount to avoid overpowering the dish.

Zesty Lemon Herb Chicken and Rice Recipe Walkthrough

Start by preheating your oven to 375°F. While that's warming up, season your chicken thighs with the spices: salt, pepper, garlic powder, onion powder, paprika, and cayenne. This ensures the flavors really get in there.

Next, heat some olive oil in a large skillet over medium-high heat. Once it's shimmering, add the chicken thighs. Sear them for about 3-4 minutes on each side until they’re golden brown. Once done, remove them from the skillet and set them aside.

In the same skillet, toss in your diced onion and sauté until it's nice and translucent. This should take about 3-4 minutes. Then, add the basmati rice. Stir it around for a couple of minutes to lightly toast it, which helps develop a richer flavor.

Pour in the chicken broth, lemon juice, and half of your lemon zest. Stir everything to combine well. Now, nestle the chicken thighs back into the skillet, skin-side up, so they sit on top of the rice.

Cover the skillet with a lid or foil and pop it into your preheated oven. Bake for 20 minutes. After that, remove the cover and bake for an additional 10 minutes. This helps the rice cook through while keeping the chicken juicy.

Once done, give it a final touch by garnishing with fresh parsley and the remaining lemon zest. This adds a fresh, bright finish to the dish.

Why You'll Love This Recipe

  • One-pan convenience means less cleanup.
  • Bursting with fresh, zesty flavors that brighten your meal.
  • Balanced spices that offer warmth without overwhelming heat.
  • Quick enough for a weeknight, special enough for guests.

Ingredients

1.5 lbs boneless chicken thighs
1 cup basmati rice
2 cups chicken broth
1 lemon, zested and juiced
1/4 cup fresh parsley, chopped
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1/2 cup diced onion

Step-by-step Instructions

1. Preheat the oven to 375°F.
2. Season the chicken thighs with salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove and set aside.
5. In the same skillet, sauté diced onion until translucent.
6. Add basmati rice and cook for 2 minutes, stirring frequently.
7. Pour in chicken broth, lemon juice, and half of the lemon zest. Stir well.
8. Return chicken thighs to the skillet, skin-side up.
9. Cover the skillet with a lid or foil and bake in the preheated oven for 20 minutes.
10. Remove the cover and bake for an additional 10 minutes until the rice is tender and the chicken is fully cooked.
11. Garnish with fresh parsley and remaining lemon zest before serving.

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