Lemon Herb Chicken and Rice
A fresh and flavorful Lemon Herb Chicken and Rice recipe featuring juicy chicken breasts marinated in lemon and herbs, fluffy rice cooked in broth, and a zesty lemon sauce. Perfect for weeknights, gatherings, or meal prep.
Equipment
- skillet
- saucepan
- mixing bowl
- measuring spoons
- cutting board
- chef's knife
- citrus juicer
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp fresh parsley, chopped
- 1.5 cups long-grain white rice (or basmati/jasmine)
- 2 tbsp olive oil or butter
- 0.5 medium onion, finely diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp lemon juice or zest
- 0.5 cup chicken broth (for sauce)
- 2 tbsp fresh lemon juice (for sauce)
- 1 tsp lemon zest (for sauce)
- 1 clove garlic, minced (for sauce)
- 1 tbsp butter (for sauce)
- 1 tsp cornstarch (optional, for thickening sauce)
- 1 tbsp fresh parsley or thyme, chopped (for garnish)
Instructions
- Whisk together olive oil, lemon juice, garlic, salt, pepper, oregano, thyme, and parsley. Coat chicken and marinate for at least 30 minutes in the fridge.
- Heat a skillet over medium-high heat. Sear marinated chicken on both sides until golden. Lower heat and cook through until internal temp reaches 165°F. Let rest 5 minutes before slicing.
- In a saucepan, heat olive oil or butter. Sauté onion and garlic until fragrant, about 2–3 minutes.
- Add rice to saucepan and toast for 1–2 minutes. Pour in chicken broth, season with salt and pepper. Bring to a boil, then cover and reduce heat. Simmer 15 minutes until liquid is absorbed.
- Optional: In the skillet used for chicken, sauté garlic and shallots. Deglaze with broth and lemon juice. Simmer to reduce. Stir in butter and herbs. Add cornstarch slurry to thicken if desired.
- Slice the rested chicken and serve over rice. Drizzle with lemon sauce and garnish with parsley and lemon wedges.
Notes
Marinate the chicken longer (up to 1 hour) for deeper flavor.
Rice can be swapped with brown rice, wild rice, or quinoa.
Leftovers store well for up to 3 days in the fridge — reheat gently with broth.
Rice can be swapped with brown rice, wild rice, or quinoa.
Leftovers store well for up to 3 days in the fridge — reheat gently with broth.
Nutrition
Calories: 420kcalCarbohydrates: 45gProtein: 32gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 680mgPotassium: 480mgFiber: 2gSugar: 3gVitamin A: 110IUVitamin C: 11mgCalcium: 42mgIron: 2mg