Lemon Chicken Rice
Brighten up your dinner table with this zesty and comforting Lemon Chicken Rice recipe, a flavorful one-pan wonder perfect for busy weeknights! Juicy, golden-browned chicken thighs are nestled into a bed of tender, aromatic rice infused with chicken broth, garlic, and a refreshing burst of lemon juice and zest. Enhanced with a touch of parsley for a fresh, herbaceous finish, this dish balances tangy citrus flavors with savory richness. Ready in just 45 minutes, this easy lemon chicken recipe features simple ingredients yet delivers a restaurant-quality meal ideal for family dinners or meal prepping. Serve it straight from the skillet with optional lemon slices for garnish to impress your guests or brighten up your everyday menu.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 2 cups chicken broth
- 1 cup long-grain white rice
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons parsley, chopped
- 4 slices lemon slices (optional, for garnish)
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
In a large skillet or deep pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
Lower the heat to medium and add 2 tablespoons of unsalted butter to the same pan. Once melted, add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth, scraping the bottom of the pan to deglaze and incorporate brown bits for extra flavor.
Stir in the white rice along with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Return the chicken thighs to the pan, nestling them into the rice.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a lid and simmer for 20 minutes, or until the rice is tender and the chicken is cooked through.
Once cooked, remove the pan from heat and pour in the lemon juice. Sprinkle the lemon zest and chopped parsley over the top, then fluff the rice gently with a fork.
Serve hot, garnished with lemon slices if desired.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 3835 mg | 167% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.2 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 166 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1634 mg | 35% | |
*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.
