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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 (zest and juice) - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup green peas (fresh or frozen) - Fresh parsley for garnish You can swap chicken thighs for chicken breasts if you prefer. Thighs stay moist, but breasts work too. For a fun twist, use shrimp or tofu as alternative proteins. Jasmine rice is fragrant, but brown rice or quinoa can also work. They will change the cooking time, so pay attention to package directions. If you run out of oregano or thyme, you can use Italian seasoning or herbs de Provence as a great swap. Using fresh herbs and produce offers many benefits. Fresh herbs like parsley and thyme bring brighter flavors. They also add nice color to your dish. Fresh garlic has a stronger taste than dried garlic. Using fresh produce gives your dish a great texture and taste. However, dried herbs can be handy when fresh is not available. They last longer and can still add good flavor, but you may need to use more. Always taste as you go to adjust the flavors! First, gather all your ingredients. You need: - 4 boneless, skinless chicken thighs - 1 cup jasmine rice - 2 cups chicken broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 lemon (zest and juice) - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup green peas (fresh or frozen) - Fresh parsley for garnish Next, season the chicken. I use salt, pepper, oregano, and thyme. Make sure to coat both sides well. This step adds great flavor. Now, let’s toast the rice. In a large pan, heat olive oil over medium heat. Add the jasmine rice and stir it around. Toasting the rice for about 1-2 minutes gives it a nice, nutty flavor. It will absorb all the tasty juices later. Now it's time to cook. First, add the seasoned chicken thighs to the hot oil. Sear them for 6-7 minutes on each side until golden brown. This gives a nice color and locks in juices. Remove the chicken and set it aside. In the same pan, add the chopped onion. Sauté for 3 minutes until it softens. Then, add minced garlic and cook for another minute. You want it fragrant but not burnt. Next, stir in the toasted rice. Coat it well with the onion and garlic mixture. This adds even more flavor. Pour in the chicken broth. Then add lemon zest and juice. Stir everything together. Return the chicken thighs to the pan, placing them skin-side up. Bring this mixture to a gentle simmer. Cover the pan and let it cook for 15-20 minutes. The rice must be cooked, and the chicken should reach 165°F (75°C). Five minutes before serving, sprinkle green peas on top. Cover again to let them steam. This keeps the peas bright and fresh. When the dish is ready, fluff the rice with a fork. Adjust the seasoning if needed. For plating, serve the chicken and rice in a large bowl. Garnish with fresh parsley for color. You can also add lemon wedges on the side. This meal pairs well with a simple salad or steamed veggies. Enjoy your savory one-pan lemon herb chicken and rice! To ensure you cook the chicken and rice perfectly, follow these steps: - Use a large, deep skillet. This helps the heat spread evenly. - Sear the chicken thighs until golden brown. This gives them flavor and keeps them juicy. - After you add the rice, toast it for 1-2 minutes. This adds a nice nutty taste. - Pour the chicken broth slowly. Stir gently to mix everything well. - Cover the pan while it simmers. This traps steam and helps the rice cook evenly. If the rice sticks, make sure you have enough liquid. Also, don’t stir too much once the broth is in. You can easily boost the flavor of your dish. Here are some ideas: - Add fresh herbs like basil or cilantro. They can brighten the dish. - Try different spices, such as paprika or cumin, for a new twist. - Toss in vegetables like bell peppers or carrots. They add color and crunch. - Use lemon slices on top while cooking. They give a stronger lemon flavor. Feel free to mix and match to find your favorite combo! Prepping ingredients in advance makes cooking easier. Here’s how: - Chop the onion and garlic ahead of time. Store them in the fridge. - Measure out the rice and broth before you start. This speeds up the process. - You can season the chicken a few hours beforehand. This allows the flavors to soak in. - One-pan cooking saves time on cleanup. You’ll only have one pan to wash! By planning ahead, you can enjoy cooking without the rush. {{image_2}} You can switch up the protein in this dish. Instead of chicken thighs, try chicken breasts. They cook faster and stay juicy. If you want seafood, shrimp works great. Just add them later in the cooking process. For a plant-based option, use tofu. Press the tofu to remove excess water, then cube and cook it like the chicken. If you want to change the grain, consider quinoa. It cooks quickly and is packed with protein. Brown rice is another good choice. It has a nutty flavor and adds more fiber. You can also try farro or barley for a chewy texture. Always adjust the cooking liquid based on the grain you choose. You can add fresh veggies to boost flavor and nutrition. Seasonal vegetables work best. Think bell peppers, zucchini, or carrots. You can also add legumes like chickpeas or black beans for extra protein. Just toss them in during the last few minutes of cooking to heat through. This adds color and makes your meal more filling. To keep your One-Pan Lemon Herb Chicken and Rice fresh, follow these steps: - Cool the dish to room temperature before storing. - Place leftovers in an airtight container. - Store in the fridge for up to four days. - For longer storage, freeze portions in freezer-safe bags. When you're ready to enjoy your meal again, reheating is simple. Here’s how: - Microwave: Place the dish in a microwave-safe bowl. Cover it with a damp paper towel. Heat for 2-3 minutes, stirring halfway through. - Stovetop: Add a splash of chicken broth or water to a pan. Heat on low, stirring gently until warmed through. Understanding how long your dish lasts is key. In the fridge, One-Pan Lemon Herb Chicken and Rice stays good for about four days. If frozen, it can last for up to three months. Always check for signs of spoilage, like off smells or changes in texture, before eating. You can make this dish gluten-free by swapping out regular chicken broth for a gluten-free version. Many brands offer gluten-free chicken broth, so check the labels. For the rice, use gluten-free grains like quinoa or rice blends. Both options work well with the lemon and herb flavors of the chicken. Yes! You can use different rice types. Brown rice adds a nutty flavor and is more filling, but it requires a longer cooking time. Basmati rice is another good choice; it has a lovely aroma and fluffy texture. Just remember to adjust the liquid and cooking time as needed. This meal pairs well with fresh salads or roasted veggies. A simple green salad with lemon vinaigrette is refreshing. You can also serve steamed broccoli or roasted carrots for color and flavor. These sides enhance the meal without overpowering it. This blog covered the key ingredients for making One-Pan Lemon Herb Chicken and Rice. We explored ingredient substitutions and the benefits of fresh herbs. I walked you through the preparation, cooking, and serving steps. Plus, I shared tips for flavor boosts and time-saving tricks. In closing, this dish offers great flexibility. You can customize it to fit your taste. With easy storage and reheating tips, enjoy this meal any time. Let your creativity shine in the kitchen!

One-Pan Lemon Herb Chicken and Rice

Delight in the flavors of this One-Pan Lemon Herb Chicken and Rice! This easy recipe features tender chicken thighs, aromatic herbs, and fluffy jasmine rice all cooked together for a hassle-free meal. Perfect for busy weeknights, this dish is both delicious and visually appealing. Ready in just 40 minutes, it's a crowd-pleaser that'll brighten your dinner table. Click through to explore the full recipe and impress your loved ones!
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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 (zest and juice)

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1 cup green peas (fresh or frozen)

Fresh parsley for garnish

Instructions
 

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

    Season the chicken thighs with salt, pepper, oregano, and thyme on both sides.

      Once the oil is hot, add the chicken thighs to the pan and sear them for about 6-7 minutes on each side until they are golden brown. Remove from the pan and set aside.

        In the same pan, add the chopped onion and sauté for about 3 minutes until softened. Then add the minced garlic and cook for another minute until fragrant.

          Stir in the jasmine rice, coating it with the onion and garlic mix, and let it toast for 1-2 minutes.

            Pour in the chicken broth, then add the lemon zest and lemon juice to the pan, stirring well.

              Return the chicken thighs back to the pan, facing them upwards, and bring the mixture to a gentle simmer.

                Cover the pan with a lid and let it simmer for about 15-20 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F (75°C).

                  Five minutes before serving, sprinkle the green peas on top, cover again, and allow them to steam.

                    Once done, fluff the rice with a fork, adjust seasoning if necessary, and garnish with fresh parsley before serving.

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

                        - Presentation Tips: Serve the chicken and rice in a large bowl, garnished with additional lemon wedges and a sprinkle of parsley for a pop of color.