Lemon Chicken and Rice
Bright, zesty, and irresistibly comforting, this Lemon Chicken and Rice recipe is a one-pan wonder that’s perfect for weeknight dinners or casual entertaining. Juicy, golden-brown chicken thighs are nestled in a bed of tender long-grain white rice infused with vibrant lemon juice, fragrant lemon zest, and savory chicken broth. Sautéed onions and garlic add layers of rich flavor, while a sprinkle of fresh parsley and thyme completes the dish with an herby flourish. With just 10 minutes of prep time and 40 minutes to cook, this satisfying and family-friendly meal is as easy as it is flavorful. Whether you’re seeking a wholesome chicken and rice dinner or the ultimate citrus-infused comfort food, this recipe is sure to delight.
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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 cup long-grain white rice
- 2 cups chicken broth
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon fresh thyme (optional, for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat olive oil and butter in a large skillet or sauté pan over medium-high heat. Once the butter has melted and begins to foam, place the chicken thighs skin-side down into the pan.
Sear the chicken for 5-7 minutes on each side, or until the skin is crispy and golden brown. Remove the chicken from the pan and set aside (it will finish cooking later).
In the same pan, add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the rice and stir well to coat it in the oil and onion mixture. Cook for 1-2 minutes to lightly toast the rice.
Slowly pour in the chicken broth and fresh lemon juice, then stir in the lemon zest.
Bring the mixture to a gentle boil, then reduce the heat to low. Nestle the seared chicken thighs back into the pan on top of the rice.
Cover the pan with a tight-fitting lid and let the dish simmer for 25-30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F/74°C).
Once cooked, remove the pan from heat and let it rest with the lid on for 5 minutes.
Sprinkle with fresh parsley and thyme (if using) before serving. Serve the lemon chicken and rice warm with additional lemon wedges if desired.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 3981 mg | 173% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 10.9 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2051 mg | 44% | |
*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.
