Lazy Lemon Chicken Rice
Effortlessly elevate your weeknight dinner routine with this Lazy Lemon Chicken Rice recipe—a one-pan wonder that’s as simple as it is flavorful. Featuring juicy, seasoned chicken thighs nestled in a bed of fragrant rice infused with zesty lemon, garlic, and savory chicken broth, this dish delivers comforting, citrus-kissed perfection with minimal effort. The rice comes out perfectly tender, absorbing all the richness from the pan-seared chicken and toasty aromatics, while a garnish of fresh parsley adds a vibrant finish. With just 10 minutes of prep time and a single pan to clean, this recipe is perfect for busy weeknights when you want maximum flavor with minimum fuss. Keywords: Lazy Lemon Chicken Rice, one-pan chicken and rice recipe, lemon garlic chicken, easy weeknight dinners, quick skillet chicken recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 whole lemon
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Zest the lemon and then juice it. Set both the zest and juice aside.
Season the chicken thighs with salt, pepper, and half the dried oregano.
In a large skillet or sauté pan, heat 1 tablespoon of olive oil and the butter over medium-high heat.
Add the chicken thighs to the pan and cook for 4-5 minutes on each side, until golden brown. Remove the chicken from the pan and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the same pan. Mince the garlic and sauté it until fragrant, about 1 minute.
Add the uncooked rice to the pan and stir to coat the grains in the oil, allowing them to toast gently for 1-2 minutes.
Deglaze the pan by adding the chicken broth, lemon zest, and lemon juice. Stir to combine, making sure to scrape up any browned bits from the bottom of the pan.
Return the chicken thighs to the pan, nestling them into the rice. Sprinkle the remaining dried oregano on top.
Cover the pan with a tight-fitting lid and lower the heat to a simmer. Cook for 20 minutes, or until the rice is tender and the chicken is cooked through.
Remove the pan from the heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
Fluff the rice with a fork, garnish with chopped fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 3900 mg | 170% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.8 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 164 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1582 mg | 34% | |
*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.
