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When it comes to preparing a satisfying meal after a long day, few options rival the convenience and flavor of a one-skillet dish. Our Zesty One-Skillet Lemon Herb Chicken and Rice is a prime example of a recipe that combines simplicity with a burst of vibrant flavors. This dish brings together tender chicken, fluffy rice, and a medley of herbs and spices, all cooked in one pan, making it not only easy to prepare but also a breeze to clean up afterward.

One-Skillet Lemon Herb Chicken and Rice

Discover the joy of cooking with our Zesty One-Skillet Lemon Herb Chicken and Rice, a perfect weeknight meal that combines convenience and flavor. This easy recipe features tender chicken thighs simmered with fluffy rice, fragrant herbs, and a splash of zesty lemon. With just one pan to clean, it’s ideal for busy evenings. Enjoy a complete and nutritious meal that the whole family will love, packed with vibrant flavors that make every bite a delight.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain rice (like basmati or jasmine)

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups chicken broth

1 tablespoon olive oil

Zest and juice of 2 lemons

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, mix together lemon juice, lemon zest, thyme, oregano, paprika, salt, and pepper. Add the chicken thighs, ensuring they are well-coated. Let it marinate for at least 20 minutes (or up to overnight in the fridge for more flavor).

    Sauté the Chicken: In a large skillet, heat olive oil over medium-high heat. Once hot, add the marinated chicken thighs and sear them for about 5-7 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

      Sauté Aromatics: In the same skillet, add the chopped onion and cook for about 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional 1 minute until fragrant.

        Add Rice and Broth: Stir in the rice, making sure it coats with the onions and garlic mixture. Pour in the chicken broth and bring to a gentle simmer.

          Combine Chicken and Rice: Place the seared chicken thighs back into the skillet, nestling them into the rice. Cover the skillet with a lid and reduce the heat to low. Cook for 20-25 minutes, or until the rice is cooked and has absorbed all the liquid.

            Fluff and Serve: Once fully cooked, fluff the rice with a fork and let it sit for 5 minutes off the heat. Garnish with freshly chopped parsley and lemon slices before serving.

              Enjoy: Serve warm and enjoy this vibrant one-skillet dish full of flavor!

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4