Description
Chicken with Lemon Rice brings Mediterranean sunshine right to your plate, packed with zesty flavors that dance across your taste buds. Tender chicken nestled in aromatic rice creates a simple yet spectacular dinner your family craves.
Ingredients
Scale
Protein:
- 4 chicken thighs
Main Ingredients:
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- ¼ cup fresh lemon juice
Seasonings and Supporting Ingredients:
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic
- 1 lemon, sliced
- 2 tablespoons fresh parsley
Instructions
- Thoroughly dry chicken thighs with paper towels. Massage thighs with 1 teaspoon salt, ½ teaspoon black pepper, and 2 teaspoons dried oregano, ensuring even coating.
- Heat 2 tablespoons olive oil in a large skillet at 375°F. Carefully place seasoned chicken thighs, searing 4-5 minutes per side until golden brown and crispy.
- Transfer chicken from skillet. Drop 2 minced garlic cloves into hot oil, stirring quickly for 30 seconds to release aromatic flavors.
- Add 1 ½ cups long-grain white rice to skillet. Toss rice gently to coat with oil and garlic, allowing it to toast for 1 minute.
- Pour 3 cups chicken broth and ¼ cup fresh lemon juice over rice. Mix ingredients gently to distribute liquid evenly.
- Carefully place seared chicken thighs on top of rice mixture. Cover skillet and reduce heat to 325°F, simmering 20-25 minutes.
- Verify rice tenderness and confirm chicken reaches 165°F internal temperature using a meat thermometer.
- Remove skillet from heat. Incorporate 2 tablespoons butter into rice, creating a rich, creamy texture.
- Allow dish to rest 5 minutes for flavors to meld and settle.
- Sprinkle 2 tablespoons fresh parsley and arrange lemon slices over the dish before serving.
Notes
- Pat chicken completely dry before seasoning to ensure a crisp, golden-brown exterior that seals in moisture.
- Select bone-in chicken thighs for richer flavor and more tender meat compared to boneless cuts.
- Let the dish rest after cooking to allow rice to absorb remaining liquid and chicken to redistribute juices for maximum tenderness.
- Swap white rice for brown rice or quinoa to boost nutritional value, but adjust liquid and cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 1 g
- Sodium: 730 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 90 mg