Zesty Lemon Herb Chicken & Rice

$- 4 boneless, skinless chicken breasts - 1 cup basmati rice - 2 cups chicken broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 lemon (juiced and zested) - 2 tablespoons olive oil - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - 1 tablespoon fresh parsley, chopped - 1 teaspoon dried oregano - Salt and pepper to taste - Optional: Lemon wedges and fresh herb sprigs for garnish To make Lemon Herb Chicken and Rice, you will need: - A large skillet - A sharp knife - A cutting board - A mixing bowl - Measuring cups and spoons - A fork for fluffing rice Each serving of Lemon Herb Chicken and Rice provides: - Calories: 410 - Protein: 35g - Carbohydrates: 40g - Fat: 13g - Fiber: 2g - Sodium: 600mg This dish is packed with flavor and nutrition. The chicken offers lean protein. The rice gives you energy. Fresh herbs add vitamins and minerals. Enjoy this meal knowing it's good for you! {{ingredient_image_1}} To make the chicken tasty, start by mixing olive oil, lemon juice, lemon zest, thyme, oregano, salt, and pepper in a bowl. This mix is the marinade. Add the chicken breasts and coat them well. Let the chicken sit for at least 30 minutes. If you have time, let it rest in the fridge for up to 2 hours. This step makes the chicken juicy and full of flavor. Next, heat a large skillet over medium heat. Add a splash of olive oil. Take the chicken out of the marinade and throw away the leftover marinade. Cook the chicken for 5-7 minutes on each side. You want the chicken to be golden brown and reach an internal temp of 165°F. Once done, remove the chicken from the skillet and let it rest for a few minutes. Resting helps keep the juices inside. In the same skillet, add the finely chopped onion and minced garlic. Sauté them for about 3-4 minutes. You want the onions to be soft and clear. This adds great flavor to the rice. After that, stir in the basmati rice. Toast the rice for about 1-2 minutes. This step adds a nutty taste. Now, pour in the chicken broth and bring everything to a boil. Once boiling, lower the heat, cover the skillet, and let it simmer for about 15 minutes. This cooks the rice until it is tender and absorbs all the liquid. After the time is up, fluff the rice with a fork. Check if it needs more salt or pepper. Slice the rested chicken and place it on top of the rice. Finish by sprinkling fresh parsley over the dish. Serve your lemon herb chicken and rice hot, with lemon wedges on the side if you like. To get juicy chicken, marinate it well. Use lemon juice, olive oil, and herbs. Let the chicken soak for at least 30 minutes. If you have time, marinate for two hours. This step helps the flavors seep in. When cooking, don’t crowd the pan. Give each piece space to sear nicely. Sear for 5-7 minutes on each side. Check the internal temperature. It should reach 165°F for safety. For fluffy rice, rinse the basmati rice first. This removes excess starch and prevents stickiness. After rinsing, toast the rice in the skillet. Sauté it with onions and garlic for about 2 minutes. Then, add the chicken broth. Bring it to a boil, then cover and reduce the heat. Let it simmer for 15 minutes. Don’t lift the lid too soon; this traps steam. Once done, fluff it gently with a fork. Adjusting seasoning can elevate your dish. Taste the rice before serving. If it needs more flavor, add a pinch of salt or pepper. Fresh herbs like parsley and thyme brighten the dish. You can also add a splash of extra lemon juice for zesty flavor. For more depth, consider adding spices like paprika or cumin. If you want a kick, try a dash of red pepper flakes. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours to enhance the flavors. The longer it marinates, the more delicious it will be! Check Chicken Temperature: Use a meat thermometer to ensure your chicken is cooked to the safe internal temperature of 165°F for juicy and safe results. Fluff the Rice: After cooking, let the rice sit for a few minutes and then fluff it with a fork to keep the grains separate and light. Garnish for Freshness: Always add fresh herbs and lemon wedges on top before serving to elevate the dish with a burst of freshness and color. {{image_2}} You can easily adapt this dish for gluten-free needs. Use quinoa instead of basmati rice. Quinoa cooks fast and adds a nutty flavor. For a healthier option, swap olive oil for a light spray of cooking oil. This keeps the taste while cutting calories. Adding veggies boosts taste and nutrition. Try bell peppers, peas, or spinach. These add color and nutrients. You can also spice it up. A pinch of red pepper flakes gives a nice kick. If you want a smoky flavor, add smoked paprika. It pairs well with lemon and herbs. Serve lemon herb chicken and rice with a side salad. A fresh green salad with lemon vinaigrette works great. You can also pair this with roasted vegetables. They add texture and more flavors. For a touch of creaminess, serve with a dollop of yogurt or tzatziki sauce. These suggestions enhance the meal and make it more filling. To store leftovers, let the chicken and rice cool down first. Place them in an airtight container. Keep the container in the fridge. It will stay fresh for up to three days. Make sure to label it with the date. This helps you remember when you made it. When you are ready to eat, take the leftovers out of the fridge. You can reheat them in the microwave or on the stove. If using the microwave, place the food in a safe dish. Heat it in short bursts, stirring in between. This helps it heat evenly. If using the stove, add a splash of chicken broth to keep it moist. Cover the pan to trap steam, which helps warm it up. If you want to save it for later, freezing works well too. Divide the chicken and rice into portions. Use freezer-safe bags or containers. Squeeze out as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight before reheating. Enjoy your meal without losing that fresh flavor! Yes, you can use brown rice. Brown rice is heartier and has a nutty flavor. It takes longer to cook than basmati. Adjust the cooking time to about 40-45 minutes. Use 2 ½ cups of chicken broth for best results. To make this dish in a slow cooker, start by marinating the chicken as usual. Sear the chicken in a skillet for flavor, then place it in the slow cooker. Add sautéed onions, garlic, and rice. Pour in the chicken broth and cook on low for about 4 hours. You can try herbs like rosemary, basil, or dill. These herbs add different flavor notes. Mix and match to find your favorite combination that pairs well with lemon. Fresh herbs give the best results, but dried herbs work too. Store leftovers in an airtight container in the fridge. They will last for about 3-4 days. Reheat in the microwave or on the stove for the best taste. Yes, bone-in chicken works well too. It adds more flavor to the dish. Just adjust the cooking time to ensure the chicken cooks all the way through. Aim for an internal temperature of 165°F. In this post, we explored how to make Lemon Herb Chicken and Rice. We discussed key ingredients, tools, and important nutrition facts. I provided easy steps for marinating and cooking the chicken, preparing fluffy rice, and combining them for a delicious meal. We also shared storage tips and common questions for clarity. By using these tips, you can make a tasty dish that fits your needs. Enjoy your cooking adventure!$

Zesty Lemon Herb Chicken & Rice

A flavorful dish featuring marinated chicken breasts served over aromatic basmati rice, enhanced with lemon and herbs.

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Prep Time 30

Cook Time 15

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup basmati rice
2 cups chicken broth
1 medium onion, finely chopped
3 cloves garlic, minced
1 whole lemon (juiced and zested)
2 tablespoons olive oil
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
to taste salt and pepper
optional lemon wedges and fresh herb sprigs for garnish

Instructions

In a bowl, combine olive oil, lemon juice, lemon zest, thyme, oregano, salt, and pepper. Add the chicken breasts and coat them evenly in the marinade. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).
In a large skillet over medium heat, heat a bit of olive oil. Remove the chicken from the marinade and discard the leftover marinade. Sear the chicken for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest.
In the same skillet, add chopped onions and garlic. Sauté for about 3-4 minutes until the onions are translucent.
Stir in the basmati rice, allowing it to toast slightly (about 1-2 minutes) before adding the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork and check for seasoning, adding salt and pepper to taste. Slice the cooked chicken and place it on top of the rice. Scatter fresh parsley over the dish for added flavor.
Plate the lemon herb chicken and rice, garnishing with lemon wedges and additional herb sprigs if desired. Drizzle with extra olive oil or lemon juice to taste, if preferred.

Notes

For extra flavor, marinate the chicken for up to 2 hours.

Keyword chicken, easy, herbs, lemon, rice