Dill Chicken and Rice
Infused with the fresh and vibrant flavors of dill and zesty lemon, Dill Chicken and Rice is the ultimate one-pot comfort meal that’s both wholesome and aromatic. Juicy, golden-seared chicken thighs rest atop a bed of buttery basmati rice, perfectly cooked in savory chicken broth and infused with sautéed onions, garlic, and a generous dose of fresh dill. This recipe effortlessly combines simplicity with bold flavors, making it a go-to dinner for busy weeknights or cozy family gatherings. Ready in under an hour, this hearty dish is not only quick but also delivers maximum flavor with minimal cleanup. Garnish with a sprig of dill for a restaurant-quality presentation and enjoy the perfect marriage of comforting textures and bright, herbaceous notes!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups basmati rice
- 3 cups chicken broth
- 0.25 cup fresh dill, chopped
- 1.5 tablespoons lemon juice
- optional: fresh dill sprigs, for garnish
Instructions
Season the chicken thighs on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3 minutes. Remove from the skillet and set aside.
Reduce the heat to medium. Add unsalted butter to the same skillet. Once melted, sauté the diced onion for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the basmati rice, ensuring it is well coated in the onion mixture. Toast the rice lightly for 1-2 minutes, stirring occasionally.
Pour in the chicken broth and stir. Bring the mixture to a boil.
Return the chicken thighs to the skillet, placing them on top of the rice. Reduce the heat to low, cover, and simmer for 25-30 minutes or until the rice is cooked and the chicken is tender.
Remove the skillet from heat. Carefully take the chicken out and stir in the fresh dill and lemon juice into the rice. Adjust seasoning with additional salt and pepper, if needed.
Return the chicken to the skillet, and garnish with fresh dill sprigs, if desired. Serve warm.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 4566 mg | 199% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2527 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
