Description
A flavorful and easy one-pot meal combining tender lemon herb chicken breasts with perfectly cooked garlic and herb-infused rice. This recipe is perfect for a quick weeknight dinner that delivers fresh, zesty flavors in under 40 minutes.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon butter (optional)
Herb and Rice Mixture
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup white rice
- 2 1/4 cups chicken broth
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon fresh rosemary, chopped
Instructions
- Season Chicken: Season the chicken breasts on both sides with salt and pepper to taste, ensuring the meat is well prepared for searing.
- Heat Oil and Sear Chicken: In a large skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat. Once hot, add the chicken breasts and sear them until golden brown on both sides, approximately 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté Garlic: If needed, add a bit more olive oil to the same pot. Sauté the minced garlic for about 30 seconds or until fragrant, careful not to burn it.
- Add Herbs: Stir in lemon zest, chopped parsley, fresh thyme, and rosemary. Cook together for about 1 minute to release the herbal aromas.
- Add Rice: Incorporate the white rice into the pot and stir well to coat the grains thoroughly with the garlic and herb mixture.
- Deglaze and Add Liquids: Pour in the chicken broth and lemon juice, scraping the bottom of the pot to deglaze and lift up any flavorful browned bits.
- Combine Chicken and Rice: Nestle the seared chicken breasts on top of the rice mixture evenly in the pot.
- Simmer: Bring the contents to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20-25 minutes, or until the rice is tender and the chicken is fully cooked through.
- Finish and Serve: Once cooked, remove the chicken breasts, fluff the rice with a fork, and stir in the optional butter for richness. Slice the chicken and serve it over the rice, garnished with additional fresh herbs or lemon wedges if desired.
Notes
- Use a heavy-bottomed pot or Dutch oven for even cooking and better heat retention.
- If you prefer, substitute chicken broth with vegetable broth for a lighter flavor.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- For added brightness, garnish with fresh lemon slices or a sprinkle of extra parsley when serving.
- Butter adds creaminess but can be omitted for a lighter dish.