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In the realm of home cooking, few recipes can rival the simplicity and flavor of One-Skillet Lemon Herb Chicken and Rice Delight. This dish marries tender, juicy chicken thighs with fragrant rice, all infused with the zesty brightness of lemon and the aromatic essence of fresh herbs. Ideal for both weeknight dinners and leisurely weekend meals, this recipe offers a delightful balance of taste and nutrition that will leave you and your family craving more.

One-Skillet Lemon Herb Chicken and Rice

Discover the joy of cooking with this delicious One-Skillet Lemon Herb Chicken and Rice Delight. This simple recipe features juicy chicken thighs and fragrant rice, all brought together with zesty lemon and fresh herbs. Perfect for busy weeknights or special weekend meals, it offers a nutritious balance of protein, fiber, and vital vitamins. Enjoy a hassle-free cooking experience with minimal cleanup, and indulge in a flavorful dish that the whole family will love!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain rice (such as Basmati or Jasmine)

2 cups chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup frozen peas

1 medium lemon (zest and juice)

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Season the Chicken: Season both sides of the chicken thighs with salt, pepper, thyme, and rosemary. Set aside.

    Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Brown the Chicken: Push the onions and garlic to the side of the skillet and add the chicken thighs. Cook for about 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

        Add Rice and Broth: In the same skillet, add the uncooked rice. Stir for about 1-2 minutes to lightly toast the rice. Pour in the chicken broth, lemon juice, and lemon zest, stirring to combine. Season with additional salt and pepper if needed.

          Combine Chicken and Rice: Nestle the browned chicken thighs back into the skillet on top of the rice mixture. Bring to a gentle simmer, then cover the skillet with a lid.

            Cook: Reduce the heat to low and let simmer for about 20 minutes. After 20 minutes, add the frozen peas, re-cover, and cook for an additional 5-10 minutes, or until the rice is tender and has absorbed all the liquid.

              Rest and Serve: Once done, remove from heat and let the skillet rest, covered, for an additional 5 minutes. Fluff the rice with a fork, garnish with fresh chopped parsley, and serve warm.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings