A bright, one-pan meal with tender chicken, fluffy lemon-infused rice, and fresh herbs!
What you need:
- 1½–2 pounds boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ cup water
- Zest of 1 lemon
- ¼ cup fresh lemon juice (1–2 lemons)
- 1 tablespoon butter (optional)
- 2 tablespoons chopped fresh parsley
What to do:
Season the chicken with the salt, pepper, oregano, and paprika. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken for 4–5 minutes per side until golden. Remove to a plate. Add the onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for 30 seconds. Add the rice and stir for 1–2 minutes to lightly toast it. Pour in the chicken broth, water, lemon zest, and lemon juice. Bring to a gentle boil. Nestle the chicken back into the pan. Cover, reduce heat to low, and simmer 18–20 minutes, until the rice is tender and the chicken reaches 165°F. Remove from the heat, stir in the butter if using, cover, and let rest for 5 minutes. Fluff the rice with a fork, sprinkle with parsley, and serve with lemon wedges.
Serving Suggestions
- Roasted broccoli
- Sautéed garlic bok choy
- Green beans with a squeeze of lemon
- Cucumber, tomato, and feta salad
- Warm crusty bread or pita
Tips
- Chicken thighs stay especially juicy, but breasts work well too.
- Leftovers reheat beautifully for lunch.
- For a Greek-inspired version, add Kalamata olives and feta just before serving.