Lemon Chicken and Rice with Artichokes
Elevate your weeknight dinner routine with this vibrant Lemon Chicken and Rice with Artichokes recipe that’s bursting with Mediterranean-inspired flavors. Tender, golden-seared chicken thighs are nestled into fragrant lemon-infused rice, perfectly complemented by the briny bite of artichoke hearts. This one-pan wonder combines the zesty freshness of lemon juice and zest with garlic, paprika, and parsley to create a dish that’s as comforting as it is refreshing. Ready in under an hour, it’s a convenient, crowd-pleasing meal with minimal cleanup. Perfect for fans of easy, citrusy, and wholesome chicken recipes, it’s a guaranteed hit any night of the week!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 teaspoon ground paprika
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 0.5 cup juice of 2 lemons
- 1 tablespoon lemon zest
- 1 15-ounce jar jarred artichoke hearts, drained and halved
- 3 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with salt, black pepper, garlic powder, and paprika on both sides.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken thighs for 3–4 minutes per side, until golden brown. Remove and set aside (they do not need to be fully cooked).
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Sauté the diced onion for 3–4 minutes, until softened and translucent.
Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
Stir in the rice and toast it for 1–2 minutes until slightly golden and fragrant.
Pour in the chicken broth, lemon juice, and lemon zest. Stir well to combine.
Nestle the chicken thighs back into the skillet on top of the rice. Bring the mixture to a gentle simmer.
Cover the skillet and reduce the heat to low. Cook for 20 minutes or until the rice is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
Gently stir in the artichoke hearts and cook for an additional 5 minutes to heat them through.
Sprinkle the chopped parsley over the dish just before serving for a fresh, bright finish.
Serve the Lemon Chicken and Rice with Artichokes warm, and enjoy!
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5890 mg | 256% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 10.9 g | ||
| Protein | 189.7 g | 379% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 368 mg | 28% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3896 mg | 83% | |
*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.
