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One-Pan Lemon Herb Chicken and Rice is a delightful dish that perfectly marries simplicity with flavor, making it an ideal choice for busy home cooks. The ease of preparation and minimal cleanup associated with one-pan meals means you can enjoy a delicious, home-cooked dinner without spending hours in the kitchen. By using fresh ingredients and aromatic herbs, this recipe not only satisfies your taste buds but also provides a nutritious meal for you and your family.

One-Pan Lemon Herb Chicken and Rice

Discover the easy and delicious One-Pan Lemon Herb Chicken and Rice recipe! Perfect for busy nights, this meal combines flavorful marinated chicken, aromatic herbs, and fluffy rice, all cooked together in one pan for minimal cleanup. Enjoy a nutritious dish that’s not only satisfying but also visually appealing. With simple steps and fresh ingredients, this recipe is destined to be a family favorite and a staple in your weeknight dinner rotation. Enjoy cooking and gathering around the table!
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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

1 lemon (zest and juice)

2 tsp dried oregano

1 tsp dried thyme

1 tsp garlic powder

Salt and pepper, to taste

2 tbsp olive oil

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a medium bowl, mix together the chicken thighs, lemon juice, lemon zest, oregano, thyme, garlic powder, salt, and pepper. Ensure all the chicken pieces are well coated. Allow it to marinate for at least 30 minutes at room temperature to enhance the flavors.

    Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the finely chopped onion and minced garlic. Sauté for approximately 3-4 minutes, stirring frequently, until the onion becomes translucent and aromatic.

      Brown the Chicken: Move the sautéed onion and garlic to the edges of the pan, making space in the center. Increase the heat to medium-high and add the marinated chicken thighs. Cook for about 5 minutes on each side, or until they are nicely browned. Once browned, remove the chicken from the skillet and set aside on a plate.

        Toast the Rice: In the same skillet, add the uncooked rice, allowing it to toast for about 2 minutes. Stir occasionally to ensure it gets evenly toasted and fully absorbs the flavors left in the pan.

          Add Broth and Cook: Carefully pour the chicken broth into the skillet, using a wooden spoon to scrape and deglaze any brown bits from the bottom of the pan. Nestle the browned chicken thighs back into the skillet, placing them on top of the rice. Cover the skillet with a lid, reduce the heat to low, and let it cook for 15-18 minutes, or until the rice is tender and has absorbed all the liquid.

            Add Peas and Finish: In the final 5 minutes of cooking, sprinkle the frozen peas evenly over the chicken and rice. Re-cover the skillet and allow the peas to steam and heat through.

              Garnish and Serve: Once done, remove the skillet from heat and let it rest for 2-3 minutes. Using a fork, gently fluff the rice. Garnish with a generous sprinkle of chopped fresh parsley. Serve warm, with lemon wedges on the side for an extra burst of freshness.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: For an attractive presentation, serve directly from the skillet at the dining table or transfer to a large serving platter, arranging the chicken pieces on top of the fluffy rice. Add extra parsley sprigs and lemon wedges for color and a fresh touch.