Lemon Herb Chicken and Rice Skillet
Craving a delicious and easy weeknight meal? This Lemon Herb Chicken and Rice Skillet offers a complete skillet dinner recipe that’s bursting with flavor and comes together in one pan. You’ll love how simple it is to prepare this satisfying dish.
Key Ingredients & Substitutions
- Chicken Thighs: Boneless, skinless chicken breasts work well too, just adjust cooking time.
- Rice: Long-grain white rice is best; brown rice will require more liquid and longer cooking.
- Lemon: Fresh lemon juice and zest are crucial for bright flavor.
- Herbs: Dried Italian seasoning is convenient, or use a mix of fresh rosemary, thyme, and oregano.
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups long-grain white rice, uncooked
- 3 cups chicken broth
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Large oven-safe skillet with a lid
Step-by-Step Instructions
1. Brown the Chicken
Heat olive oil in your skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
2. Sauté Aromatics
Add onion to the skillet and cook until softened, about 3-4 minutes. Stir in garlic, Italian seasoning, salt, and pepper, cooking for another minute until fragrant.
3. Add Rice and Liquid
Stir the uncooked rice into the skillet, coating it in the aromatics. Pour in the chicken broth, then return the browned chicken to the skillet, nestling it into the rice. Bring the mixture to a boil.
4. Simmer and Finish
Reduce heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes. Stir in lemon zest and lemon juice.
5. Serve and Garnish
Fluff the rice with a fork. Garnish with fresh chopped parsley if desired. Serve immediately and enjoy your delicious skillet dinner recipe.
Variation Ideas
- Add a cup of frozen peas or chopped bell peppers along with the chicken broth for added vegetables.
- Stir in a handful of fresh spinach at the very end, just before serving, until it wilts.
- Swap the Italian seasoning for dried dill and a pinch of turmeric for a different flavor profile.
Storage Instructions
Store leftover Lemon Herb Chicken and Rice Skillet in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to prevent drying out.
Frequently Asked Questions (FAQ)
- Can you use brown rice instead of white rice? Yes, but you will need to increase the chicken broth by about ½ cup and extend the cooking time by 15-20 minutes.
- How do you prevent the rice from sticking to the bottom of the skillet? Ensure you are simmering on low heat and that the skillet is covered tightly to trap steam.
- Can you prepare this dish ahead of time? You can chop your chicken and vegetables a day in advance to save time on cooking day.
- What if you don’t have fresh lemon? Bottled lemon juice can be used, but fresh provides the best flavor.
- Is this a good meal for meal prepping? Absolutely! This skillet dinner recipe reheats well and makes for convenient lunches throughout the week.
- Can you use a different type of herb? Yes, feel free to experiment with your favorite dried herbs like oregano, thyme, or a poultry seasoning blend.
