Description

This Easy Lemon Herb Chicken and Rice recipe delivers a vibrant burst of flavor with tender boneless chicken breasts cooked in a tangy lemon and herb-infused broth, soaking the fluffy long-grain rice. A simple, one-pan meal that combines fresh lemon juice, dried thyme, oregano, and aromatic spices to create a savory and fresh dish perfect for busy weeknights or casual dinners.

Ingredients

Scale

Protein and Oil

4 pieces boneless, skinless chicken breasts (lean and easy to cook)
1 tablespoon olive oil (adds richness and aids browning)

Grains

1.5 cups long-grain white rice (absorbs the tangy broth)

Liquids and Seasonings

2 cups chicken broth (enhances flavor)
1 cup lemon juice (freshly squeezed) (elevates the dish)
2 teaspoons dried thyme (pairs beautifully with lemon)
2 teaspoons dried oregano (complements the chicken)
1 teaspoon garlic powder (adds savory depth)
1 teaspoon onion powder (enhances overall flavor)
to taste salt (essential for seasoning)
to taste pepper (essential for seasoning)

Garnishes

1 piece lemon, sliced (adds color and tang)
to taste fresh parsley, chopped (enhances visual appeal)

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Instructions

Heat the olive oil: Warm 1 tablespoon of olive oil in a large skillet over medium heat to prepare for cooking the chicken and ensure it browns nicely.
Brown the chicken breasts: Add 4 boneless, skinless chicken breasts to the heated skillet and cook until golden brown on both sides, approximately 6-7 minutes, to lock in flavor and texture.
Prepare the broth mixture: In a separate bowl, whisk together 2 cups chicken broth, 1 cup freshly squeezed lemon juice, 2 teaspoons dried thyme, 2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, and season with salt and pepper to taste, creating a tangy and aromatic liquid base for the rice.
Sauté the rice: Remove the browned chicken from the skillet and add 1.5 cups long-grain white rice to the pan. Stir the rice for about one minute to lightly toast and absorb the remaining flavors in the skillet.
Simmer the chicken and rice: Pour the prepared broth mixture over the rice and nestle the browned chicken breasts on top. Bring the liquid to a boil, then cover the skillet and reduce the heat to a simmer. Cook gently for 20-25 minutes until the rice is tender and the chicken is cooked through.
Rest and garnish: Remove the skillet from heat and let the dish sit, covered, for a few minutes to allow the flavors to meld. Garnish with sliced lemon and freshly chopped parsley before serving to add freshness and color.

Notes

For an extra touch of freshness, try adding a pinch of freshly grated lemon zest to the broth mixture.
Make sure the chicken is fully cooked by checking that its internal temperature reaches 165°F (74°C).
If you prefer a zestier flavor, substitute part of the chicken broth with lemon-flavored sparkling water.
You can swap long-grain white rice with brown rice, but increase simmering time accordingly to about 40-45 minutes.
Leftovers can be refrigerated for up to 3 days and are delicious reheated with a splash of broth or water.