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- 4 boneless, skinless chicken thighs - 1 cup jasmine rice - 2 cups chicken broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 lemon, zested and juiced The main ingredients in this dish create a bright and fresh flavor. Chicken thighs are juicy and tender, making them perfect for this one-pan meal. Jasmine rice adds a light, fragrant base that absorbs all the tasty broth. The onion and garlic provide a savory depth, while the lemon gives a zesty twist that brightens everything up. - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste Seasonings elevate this dish. Olive oil helps to crisp the chicken and adds richness. Dried oregano and thyme give an earthy taste that pairs well with the lemon. Salt and pepper bring all the flavors together, enhancing each bite. - 1 cup green peas (fresh or frozen) - Fresh parsley sprigs for garnish Adding green peas brings a pop of color and sweetness. They also add nutrients and fiber to the dish. Fresh parsley is optional but recommended. It adds a fresh note and makes the dish look beautiful and inviting. - Seasoning the chicken thighs Start by seasoning the chicken thighs. Use salt, pepper, oregano, and thyme. Make sure to cover both sides well. This adds great flavor to the chicken. - Searing the chicken Heat olive oil in a large skillet over medium heat. When the oil is hot, add the seasoned chicken thighs. Sear them for 6-7 minutes on each side. Look for a nice golden crust before removing them from the pan. - Sautéing onion and garlic In the same pan, add finely chopped onion. Sauté for about three minutes until the onion is soft. Then, add minced garlic and cook for one more minute. The garlic should smell great! - Adding rice and toasting Now, add jasmine rice to the pan. Stir the rice to coat it with the onion and garlic. Toast the rice for one to two minutes. This step gives the rice a tasty flavor. - Pouring in the chicken broth Carefully pour in the chicken broth. Then add lemon zest and lemon juice. Stir everything well to mix the flavors. - Reintroducing the chicken and simmering Place the seared chicken thighs back in the pan. Make sure the skin side is facing up. Bring the mixture to a gentle simmer. Cover the pan and reduce the heat to low. Let it cook for 15-20 minutes until the rice is fluffy and the chicken is fully cooked. To make the chicken shine, you need a golden crust. Start with dry chicken thighs. Pat them with a paper towel. This helps the skin get crispy. Season them well with salt, pepper, oregano, and thyme. When the oil is hot, place the chicken in the pan. Cook it for 6 to 7 minutes on each side. This gives a nice, brown color. To check if the chicken is ready, use a meat thermometer. The center must reach 165°F (75°C). This ensures it is safe to eat and juicy. To get fluffy rice, rinse it under cold water first. This helps remove excess starch. If you want to avoid sticky rice, use a 1:2 ratio of rice to broth. For jasmine rice, this ratio works great. It makes the rice light and fluffy. If you use brown rice, you may need more liquid and cooking time. Adjust the broth to 2.5 cups for brown rice. This makes sure it cooks properly. Feel free to switch up the herbs. Instead of oregano and thyme, try rosemary or dill. These herbs can change the dish's taste. If you want some heat, sprinkle in red pepper flakes or diced jalapeños. This adds a spicy kick and wakes up the flavors. Lemon is also key here. Add more zest or juice for an extra tangy taste. A little extra lemon can brighten the whole dish. {{image_4}} You can change the chicken thighs to chicken breasts. This option makes the dish leaner. Chicken breasts cook faster, so check them sooner. You can also try fish like salmon or cod. Fish cooks quickly and adds a nice flavor. Tofu is another great choice for a vegetarian meal. It absorbs flavors well and is a good protein source. If you want a change, use quinoa or brown rice instead of jasmine rice. Quinoa cooks faster and has a nutty flavor. Brown rice is heartier and adds fiber. For added taste, use chicken or vegetable broth instead of water. This will give the rice a richer flavor. Adding seasonal veggies can make this dish even better. Think about bell peppers, zucchini, or carrots. They add color and more nutrients. Spinach is a great choice too; it cooks down well. Asparagus also pairs nicely with the lemon and herbs. Just chop them up and toss them in with the rice. To keep your One-Pan Lemon Herb Chicken and Rice fresh, use airtight containers. Glass or plastic containers work well. Make sure to cool the dish to room temperature before sealing. This helps prevent moisture build-up. In the fridge, your leftovers will last for about three to four days. Always check for any off smells or changes in color before eating. You can freeze this dish for later enjoyment. First, let it cool completely. Then, portion it into freezer-safe bags or containers. Label each bag with the date. To thaw, place it in the fridge overnight. If you’re in a hurry, you can use the microwave. Reheat in short bursts, stirring often to ensure even warming. Make sure the chicken reaches 165°F (75°C) before serving. For easy meals, portion the chicken and rice into individual servings. This way, you can grab them quickly during busy days. When reheating, add a splash of chicken broth for moisture. This keeps the rice fluffy. Serve with a fresh side salad or steamed veggies for a complete meal. Enjoy the zesty flavor even on a busy night! To make One-Pan Lemon Herb Chicken and Rice, start by heating olive oil in a large skillet. Season the chicken thighs with salt, pepper, oregano, and thyme. Sear them for about 6-7 minutes on each side until they turn golden brown. Remove the chicken and set it aside. In the same pan, add chopped onion and sauté for about 3 minutes. Then, stir in minced garlic and cook for another minute. Next, add jasmine rice to the pan and toast it for 1-2 minutes. Pour in chicken broth, lemon zest, and lemon juice. Place the chicken back in the pan, skin-side up, and bring to a simmer. Cover the pan and cook on low for 15-20 minutes. In the last five minutes, add green peas. Fluff the rice and adjust seasoning before serving. You can serve One-Pan Lemon Herb Chicken and Rice with a variety of sides. Here are some great options: - Steamed broccoli: This adds color and nutrition. - Mixed green salad: A light salad balances the meal. - Roasted vegetables: Carrots, zucchini, or bell peppers work well. - Garlic bread: For a comforting touch. - Cucumber salad: Refreshing and crisp, it pairs nicely. Feel free to mix and match based on your taste! Yes, you can make One-Pan Lemon Herb Chicken and Rice in advance. Here are some meal prep tips: - Cook the dish fully: Let it cool, then store in an airtight container. - Refrigerate: It lasts about 3-4 days in the fridge. - Freeze: You can freeze it for up to 3 months. When ready to eat, thaw overnight in the fridge. - Reheat: Warm it on the stove or in the microwave. Add a splash of broth to keep it moist. By planning ahead, you can enjoy this dish anytime! This blog post covered how to make One-Pan Lemon Herb Chicken and Rice. We explored the main ingredients, seasonings, and helpful tips for success. I shared variations for protein and rice, plus storage info to keep meals fresh. In the end, this dish is easy and fun to make. You can change it to suit your taste, making it a perfect fit for any meal. Enjoy cooking this tasty meal and savor every bite!

One-Pan Lemon Herb Chicken and Rice

Savor the flavors of Zesty One-Pan Lemon Herb Chicken and Rice, a delightful dish that's simple to make and packed with deliciousness! This recipe features juicy chicken thighs simmered with fragrant jasmine rice, fresh peas, and zesty lemon for an irresistible taste. Perfect for a busy weeknight dinner, it's both comforting and quick. Click through to discover the full recipe and elevate your meal today!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup jasmine rice

2 cups chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 lemon, zested and juiced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

1 cup green peas (fresh or frozen)

Fresh parsley sprigs for garnish

Instructions
 

In a large, deep skillet or sauté pan, heat the olive oil over medium heat until shimmering.

    Generously season both sides of the chicken thighs with salt, pepper, oregano, and thyme.

      When the oil is hot, carefully add the seasoned chicken thighs to the pan. Sear them for about 6-7 minutes on each side until they develop a beautiful golden brown crust. Once browned, remove the chicken from the pan and set it aside.

        In the same pan, add the finely chopped onion. Sauté for about 3 minutes until the onion is softened and translucent. Next, stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.

          Incorporate the jasmine rice into the pan, stirring to coat the grains with the aromatic onion and garlic. Allow the rice to toast for 1-2 minutes, enhancing its flavor.

            Carefully pour in the chicken broth, and add both the lemon zest and lemon juice to the rice. Stir to combine all ingredients thoroughly.

              Place the seared chicken thighs back into the pan, positioning them with the skin-side facing upwards. Bring the mixture to a gentle simmer.

                Cover the pan with a lid and reduce the heat to low. Let it simmer for about 15-20 minutes, or until the rice is tender and fluffy, and the chicken reaches an internal temperature of 165°F (75°C).

                  Five minutes before serving, sprinkle the green peas over the top of the chicken. Re-cover the pan to let them steam until bright and tender.

                    Once everything is cooked through, use a fork to fluff the rice gently. Taste and adjust seasoning with additional salt and pepper if needed. Finish by garnishing with fresh parsley before plating.

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

                        - Presentation Tips: Serve the chicken and rice in a large, shallow bowl. Garnish with extra lemon wedges and a generous sprinkle of freshly chopped parsley to add a vibrant touch and brighten up the dish.