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To make this dish, you need simple yet flavorful ingredients. Here’s the list: - 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) These ingredients combine to create a bright and savory taste that everyone will love. Want to elevate the dish even more? Here are a few optional ingredients you can add: - 1 cup of mixed vegetables (like peas or carrots) - A pinch of red pepper flakes for heat - A splash of white wine for depth Adding these optional ingredients can give your meal extra layers of flavor and texture. Don't have something on hand? No problem! Here are some easy substitutes: - Chicken thighs can be swapped for chicken breasts if you prefer leaner meat. - Long-grain rice can be replaced with jasmine or basmati rice for a different aroma. - Chicken broth can be exchanged with vegetable broth if you want a lighter taste. - Fresh parsley can be switched with cilantro for a fresh twist. These substitutions allow you to customize the dish based on what you have in your kitchen. You can find the full recipe to guide your cooking adventure! Start by warming the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken thighs. Use salt, pepper, oregano, and thyme. Coat both sides well to enhance the flavor. This step is key for tasty chicken. Once the oil shimmers, add the seasoned chicken to the skillet. Sear each side for about 5-6 minutes. Look for a golden-brown color; this adds a nice crust. After browning, take the chicken out and set it aside. This keeps it juicy and tender. In the same skillet, add the chopped onion. Sauté for 3-4 minutes until it softens and turns translucent. Then, add minced garlic. Cook for another minute, stirring often to avoid burning. After this, stir in the rice. Let it sauté for 2 minutes to soak up the flavors. Pour in the chicken broth, lemon zest, and lemon juice. Stir until everything mixes well. Now, gently nestle the chicken back into the skillet. Make sure it sits in the rice mixture. Bring the dish to a gentle simmer and watch for bubbles. Cover the skillet tightly and lower the heat. Cook for 20-25 minutes until the rice is tender and absorbs most of the liquid. When done, take it off the heat and let it rest for 5 minutes. Fluff the rice with a fork and sprinkle fresh parsley on top for color. This adds a lovely finish to your meal. For the full recipe, check the earlier section. To get fluffy rice, start with rinsing it well under cold water. This step removes extra starch and helps prevent stickiness. Use a 2:1 ratio of chicken broth to rice. This adds flavor and moisture. When you add the rice to the skillet, let it sauté for a couple of minutes. This helps it absorb the tasty oils and flavors before adding the broth. Once you pour in the broth, stir gently, then let it simmer undisturbed until done. Seasoning is key to tasty chicken. I recommend using salt and pepper first. Then, sprinkle on dried oregano and thyme for a herbaceous kick. The lemon zest adds a bright flavor, making your chicken pop. For more depth, you can also add garlic powder or smoked paprika. Season both sides of the chicken. This ensures every bite is full of flavor. For this dish, a large skillet works best. A non-stick skillet helps keep everything from sticking and makes cleanup easier. Make sure it has a tight-fitting lid to trap steam. This steam helps cook the rice evenly. A wooden spoon or spatula is great for stirring. If you want to serve right from the pan, choose one that looks nice on the table. With the right tools, cooking becomes a joy. Check out the Full Recipe for more tips! {{image_4}} You can add veggies to the dish for more color and nutrition. Good choices include carrots, bell peppers, or peas. Simply chop the vegetables into small pieces. Add them to the skillet when you sauté the onion. Cook them until they are tender. This adds flavor and makes your meal more balanced. If you like heat, add some spice! Mix in red pepper flakes or cayenne pepper. Start with a pinch and taste as you go. You can also use hot sauce. Add it to the chicken broth for a spicy kick. This twist gives your dish a fun and bold flavor. For a gluten-free version, swap the rice. Use quinoa or cauliflower rice instead. Both work well and keep the dish light. Just adjust the cooking time based on what you choose. This way, you can enjoy a tasty meal without gluten. For the full recipe, check out the One-Pan Lemon Herb Chicken and Rice. After you enjoy your meal, store any leftover chicken and rice in an airtight container. Make sure to let it cool first. You can keep it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you want to reheat the dish, place it in a skillet over medium heat. Add a splash of chicken broth or water to keep it moist. Stir frequently until heated through. You can also microwave it. Just cover the dish and heat in short bursts, stirring in between. To freeze, portion the chicken and rice into freezer-safe bags or containers. Release as much air as you can before sealing. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above for the best taste. Enjoy your One-Pan Lemon Herb Chicken and Rice even days later with these simple storage tips! Yes, you can use brown rice. However, brown rice needs more time to cook. It typically takes about 40-45 minutes to become tender. Adjust the liquid amount to 2.5 cups of broth for brown rice. This will ensure your dish remains moist and flavorful. The total cooking time is around 40 minutes. This includes about 10 minutes of prep and 20-25 minutes of cooking. The rice should absorb most of the broth and flavors from the chicken. This dish pairs well with a fresh salad or steamed vegetables. Consider adding a side of roasted broccoli or green beans for extra crunch. You can also serve it with a slice of crusty bread to soak up the delicious juices. Absolutely! One-Pan Lemon Herb Chicken and Rice is great for meal prep. You can store it in airtight containers for up to four days in the fridge. Reheat it in the microwave or on the stove for a quick, tasty meal. For best results, add a splash of broth when reheating to keep it moist. For the full recipe, check out the detailed instructions. This one-pan lemon herb chicken and rice recipe offers simple steps and great flavor. You learned about key ingredients and helpful tips to perfect your dish. Don’t forget the variations and storage tips to enjoy your meal longer. Cooking can be easy and fun. Try this recipe to impress your family or friends. Enjoy the fresh tastes and ease of one-pan cooking!

One-Pan Lemon Herb Chicken and Rice

Discover the ultimate one-pan lemon herb chicken and rice recipe that simplifies meal prep while delivering incredible flavor! Tender chicken thighs combined with zesty lemon, aromatic herbs, and fluffy rice create a delicious dish that your family will love. Perfect for busy weeknights, this easy-to-follow recipe takes just 40 minutes from start to finish. Click through now to explore the full recipe and brighten up your dinner choices!
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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
 

Prepare the Chicken: In a large skillet, warm the olive oil over medium-high heat. Season the chicken thighs liberally on both sides with salt, pepper, dried oregano, and dried thyme.

    Sear the Chicken: Once the oil is shimmering, carefully add the seasoned chicken thighs to the skillet. Cook for about 5-6 minutes on each side, or until they achieve a beautiful golden-brown crust. Once browned, remove the chicken from the skillet and place it on a plate; set aside.

      Sauté the Vegetables: In the same skillet, add the finely chopped onion. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and softens. Next, stir in the minced garlic and cook for an additional minute, just until fragrant. Make sure to keep an eye on it so the garlic doesn’t burn.

        Incorporate the Rice: Add the rice to the skillet, stirring thoroughly to combine with the onion and garlic mixture. Allow the rice to sauté for about 2 minutes, letting it absorb all the delicious flavors.

          Add the Liquids: Pour in the chicken broth, as well as the lemon zest and lemon juice. Stir until everything is well mixed and combined.

            Combine Chicken and Rice: Gently nestle the seared chicken thighs back into the skillet, ensuring they are immersed in the rice mixture. Bring the dish to a gentle simmer, watching for bubbles to form.

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

                Finishing Touches: Once cooking time is complete, remove the skillet from the heat and let it rest with the lid on for an additional 5 minutes. After resting, fluff the rice gently with a fork, then adorn the dish with freshly chopped parsley for a burst of color.

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

                    - Presentation Tips: For a rustic and inviting presentation, serve directly from the skillet. Alternatively, transfer the chicken and rice to a large serving platter. For an extra vibrant touch, garnish with additional lemon slices and a sprinkle of fresh parsley before serving.