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- 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 2 cups chicken broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - Zest and juice of 1 lemon - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) Gather these ingredients before you start cooking. Each item plays a key role in making this dish flavorful. The chicken thighs give a juicy base. Rice absorbs all the flavors, making it tasty. Onions and garlic add depth to the dish. Lemon zest and juice brighten the flavors. Using fresh herbs, like parsley, adds a nice touch when you serve the meal. This simple list ensures that your One-Pan Lemon Herb Chicken and Rice is easy to prepare yet full of flavor. For a detailed guide, check the Full Recipe. - Heat the olive oil in a large skillet over medium-high heat. - Season the chicken thighs with salt, pepper, oregano, and thyme. - Sear the chicken thighs for about 5-6 minutes on each side. They should be golden brown. - In the same skillet, add the chopped onion. Cook for about 3-4 minutes until soft. - Stir in the minced garlic and cook for another minute. This brings out its strong flavor. - Add the rice to the skillet. Mix it well and let it soak up the flavors for about 2 minutes. - Pour in the chicken broth, lemon zest, and lemon juice. Stir well to mix everything. - Return the seared chicken thighs to the skillet, nestling them into the rice. Bring the mixture to a gentle simmer. - Cover the skillet with a lid. Reduce the heat to low and cook for 20-25 minutes. This helps the rice become tender. - After cooking, remove from heat and let it rest for 5 minutes. This allows the flavors to settle. - Fluff the rice with a fork and garnish with fresh parsley before serving. Check out the Full Recipe for all the details! - Adjusting heat for perfect rice texture: Start with medium-high heat to sear the chicken. After adding the rice and broth, lower the heat. This helps the rice cook evenly and absorb flavors without burning. - How to achieve golden-brown chicken: Pat the chicken dry before seasoning. This helps it brown nicely. Sear on medium-high heat for 5-6 minutes per side until golden. - Adding fresh herbs for extra flavor: You can boost taste by adding fresh herbs. Try thyme or parsley. They add a bright taste that makes the dish pop. - Incorporating vegetables like peas or carrots: Mix in peas or diced carrots for color and nutrition. Add them when the rice is nearly done. They will stay crisp and vibrant. - Serving suggestions for a rustic look: Serve the dish right from the pan. It looks cozy and inviting. You can also use a large platter for a family-style meal. - Creative garnishing ideas: Garnish with extra lemon slices and chopped parsley. This adds a fresh look and a pop of color. You can even drizzle a bit of olive oil on top for shine. For the full recipe, check out the One-Pan Lemon Herb Chicken and Rice. {{image_2}} You can easily change the protein in this dish. If you prefer chicken breasts, swap them for the thighs. Breasts cook quickly and keep the dish light. If you want something different, use shrimp. Just add it in the last few minutes of cooking. Shrimp cooks fast, so be careful not to overdo it. For a vegetarian option, try tofu. Press and cube firm tofu, then sauté it until golden before adding it to the rice. This adds texture and a nice flavor. Not a fan of white rice? No problem! You can use jasmine rice for a floral note. It pairs well with the lemon and herbs. Brown rice is another choice. It takes longer to cook but brings more fiber and nutrients. If you want something low-carb, try quinoa. It cooks quickly and adds a nutty flavor. Quinoa also soaks up the tasty broth well. Herbs can change the whole feel of the dish. Instead of oregano and thyme, try basil and parsley for an Italian touch. For a Mexican twist, use cilantro and cumin. You can also add spices like paprika or curry powder. This adds a warm depth to the flavors. Experimenting with these variations keeps the meal exciting and fresh. Dive into the full recipe to explore all the options! To keep your One-Pan Lemon Herb Chicken and Rice fresh, follow these steps: - Let the dish cool to room temperature before storing. - Use an airtight container to avoid moisture loss. - Store in the fridge for up to three days. If you want to save it for longer: - Place the cooled dish in a freezer-safe container. - Use freezer bags for better space-saving options. - Freeze for up to three months for best quality. To reheat your chicken and rice, I recommend these methods: - Use the microwave for quick reheating. - Place leftovers in a skillet over low heat for even warming. To avoid soggy rice: - Add a splash of chicken broth or water before reheating. - Stir gently while heating to keep the rice fluffy. In the fridge, your dish lasts about three days. Check for spoilage signs, such as: - Off smell or unusual texture. - Mold or discoloration on the rice or chicken. By following these tips, you can enjoy your One-Pan Lemon Herb Chicken and Rice even days after cooking. It’s a great way to save time and reduce waste! For the full recipe, refer back to the earlier sections. You can pair this dish with simple sides. Here are some great options: - Steamed broccoli - Roasted carrots - Mixed green salad - Garlic bread These sides add color and flavor. They also balance the meal well. A fresh salad adds crunch, while roasted veggies bring sweetness. Yes, you can prep this dish ahead. Here are some tips: - Cook the chicken and rice as directed. - Let it cool down completely. - Store it in an airtight container. You can keep it in the fridge for up to 3 days. When ready to eat, just reheat it gently. The total time for this dish is about 40 minutes. Here’s the breakdown: - Prep time: 10 minutes - Cook time: 25 minutes - Resting time: 5 minutes This timing makes it a quick and easy meal for busy days. Yes, you can use a slow cooker for this dish. Here’s how: - Sear the chicken first on the stove. - Add all the ingredients to the slow cooker. - Cook on low for 4-6 hours. This method makes it even easier to enjoy this tasty meal. For more details, check the Full Recipe. This blog post covered a simple, tasty recipe for One-Pan Lemon Herb Chicken and Rice. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips. I shared variations to make the dish your own and explained proper storage methods. With this knowledge, you can impress your family and friends. Enjoy the process of making this dish while adding your favorite twists! Cooking should be fun and rewarding, and this recipe is a great start.

One-Pan Lemon Herb Chicken and Rice

Discover a delicious and easy One-Pan Lemon Herb Chicken and Rice recipe that's perfect for busy weeknights! This mouthwatering dish combines tender chicken thighs, fragrant herbs, and zesty lemon, all cooked in one pan for maximum flavor and minimal cleanup. In just 40 minutes, you'll have a satisfying meal that everyone will love. Click to explore this simple recipe and impress your family with a tasty dinner tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

Zest and juice of 1 lemon

1 teaspoon dried oregano

1 teaspoon dried thyme

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, oregano, and thyme.

    Sear the chicken thighs in the skillet for about 5-6 minutes on each side, or until they are golden brown. Remove them from the skillet and set aside.

      In the same skillet, add the chopped onion and cook for about 3-4 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.

        Add the rice and mix well, allowing it to soak up the flavors for about 2 minutes.

          Pour in the chicken broth, lemon zest, and lemon juice. Stir well to combine.

            Return the seared chicken thighs to the skillet, nestling them into the rice. Bring the mixture to a gentle simmer.

              Cover the skillet with a lid, reduce heat to low, and cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

                Once finished, remove from heat and let it rest for 5 minutes before uncovering. Fluff the rice with a fork and garnish with fresh parsley before serving.

                  Prep Time: 10 min | Total Time: 40 min | Servings: 4

                    - Presentation Tips: Serve directly from the pan for a rustic look, or spoon the chicken and rice onto a large platter. Garnish with additional lemon slices and parsley for a vibrant touch.