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Lemon Chicken and Rice

A comforting one-pan dish featuring tender chicken thighs infused with zesty lemon and garlic, served with fluffy jasmine rice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Bone-in or skinless can also be used.
  • 1 cup jasmine rice Can be substituted with basmati or long-grain white rice.
  • 2 cups chicken broth Use low-sodium if preferred.
  • 2 tablespoons olive oil For cooking the chicken.
  • 1 piece lemon (juiced and zested) Adds brightness to the dish.
  • 3 cloves garlic (minced) Enhances flavor.
  • 1 teaspoon dried thyme Can substitute with rosemary.
  • to taste Salt and pepper For seasoning.
  • as needed Fresh parsley (for garnish) Adds a pop of color.

Method
 

Cooking
  1. In a large skillet, heat the olive oil over medium heat.
  2. Season the chicken thighs well with salt and pepper, then place them in the skillet. Cook for about 5-7 minutes on each side, or until they're beautifully browned and cooked through.
  3. Remove the chicken from the skillet and set aside on a plate.
  4. In the same skillet, add the minced garlic and sauté for about a minute, letting that delectable aroma fill your kitchen.
  5. Next, stir in the jasmine rice, chicken broth, lemon juice, lemon zest, and dried thyme.
  6. Bring the mixture to a gentle boil, then reduce the heat to low and return the chicken to the pan.
  7. Cover and let it simmer for 20-25 minutes, or until the rice is fluffy and the chicken is fork-tender.
  8. Finally, garnish with fresh parsley before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. Make sure to reheat thoroughly.