Go Back
- 4 boneless, skinless chicken breasts - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Juice and zest of 1 lemon - 1 cup frozen green peas - Salt and pepper, to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish)

One-Pan Lemon Herb Chicken and Rice

Discover the convenience and flavor of One-Pan Lemon Herb Chicken and Rice, a perfect dish for busy weeknights. This easy recipe combines juicy chicken, long-grain rice, and the zesty brightness of lemon and herbs, all cooked in one pan for minimal cleanup. With simple ingredients and straightforward steps, you can create a wholesome, satisfying meal that the whole family will enjoy. Elevate your weeknight dinners with this delicious and nutritious dish.
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 cup long-grain white rice

2 cups low-sodium chicken broth

1 medium onion, diced

3 cloves garlic, minced

1 cup green peas (fresh or frozen)

1 large lemon (zest and juice)

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Chicken: Season the chicken breasts with salt, pepper, paprika, oregano, and thyme. Rub the spices evenly on both sides.

    Sear the Chicken: In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set it aside.

      Sauté the Vegetables: In the same pan, add the diced onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.

        Add Rice and Liquid: Stir in the rice, ensuring it combines well with the onion and garlic. Pour in the chicken broth, lemon juice, and lemon zest. Bring the mixture to a gentle boil.

          Incorporate Chicken and Peas: Once boiling, reduce the heat to low, and nestle the seared chicken breasts back into the pan. Scatter the green peas over the top. Cover the skillet with a lid and let it simmer for about 18-20 minutes, or until the rice is cooked and has absorbed the liquid.

            Fluff and Serve: Once the rice is fully cooked, remove the pan from heat. Fluff the rice using a fork, and garnish with freshly chopped parsley and additional lemon wedges if desired.

              Enjoy: Serve the Lemon Herb Chicken and Rice hot, savoring the delightful blend of flavors with every bite.

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings