Lemon Herb Chicken with Rice

Lemon Herb Chicken with Rice is a bright and savory dish that combines tender, juicy chicken with the fresh zest of lemon and aromatic herbs, all served over a bed of fluffy rice. It’s a balanced, satisfying meal that is perfect for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

This recipe offers a healthy and flavorful way to enjoy chicken without sacrificing taste. The lemon adds a refreshing brightness, while herbs bring depth and warmth. It’s simple enough for a weeknight but elegant enough to serve to guests. Plus, it’s made in one pan for easy cleanup and pairs perfectly with rice, couscous, or vegetables.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Cooked white or brown rice
• Olive oil
• Garlic (minced)
• Fresh lemon juice
• Lemon zest
• Fresh or dried herbs (such as parsley, thyme, oregano)
• Salt and pepper
• Chicken broth or water (optional, for added moisture)
• Lemon slices (for garnish)

directions

1. Heat olive oil in a skillet over medium heat.
2. Season chicken with salt, pepper, and herbs on both sides.
3. Sear the chicken in the hot skillet for 5–6 minutes per side, or until golden and cooked through.
4. Add minced garlic during the last minute of cooking.
5. Squeeze fresh lemon juice over the chicken and sprinkle with lemon zest.
6. Optional: Add a splash of chicken broth to deglaze the pan and create a light sauce.
7. Serve chicken over a bowl of cooked rice, spooning any remaining pan juices on top.
8. Garnish with fresh herbs and lemon slices.

Servings and timing

This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Grilled Version: Marinate the chicken and cook on a grill for added smoky flavor.
• Creamy Sauce: Stir in a splash of cream or a dollop of Greek yogurt for a creamy lemon sauce.
• Low-Carb: Serve with cauliflower rice or steamed vegetables instead of rice.
• Spicy Kick: Add red pepper flakes or a pinch of cayenne for a bit of heat.
• Herb Swaps: Use basil, dill, or rosemary depending on what you have on hand.

storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze cooked chicken and rice separately for up to 2 months.
• Reheating: Reheat gently in the microwave or on the stovetop with a splash of water or broth to keep it moist.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well and offer even more flavor and tenderness.

Is it necessary to use fresh lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

What kind of herbs work best in this dish?

Parsley, thyme, oregano, rosemary, or a mix of Italian herbs are all excellent choices.

Can I make this dish ahead of time?

Yes, it reheats well and makes a great meal prep option.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C), and the juices should run clear.

Can I add vegetables to this dish?

Yes, sautéed spinach, green beans, or roasted vegetables make great additions.

What kind of rice is best to serve with this?

Long grain white rice, jasmine rice, or brown rice are all great options.

Can I bake this instead of pan-frying?

Yes, bake the seasoned chicken at 400°F (200°C) for 20–25 minutes or until cooked through.

What should I do if the chicken gets too dry?

Add a bit of broth or drizzle with olive oil before serving to restore moisture.

Is this recipe gluten-free?

Yes, it is naturally gluten-free as long as the broth and seasonings used are certified gluten-free.

Conclusion

Lemon Herb Chicken with Rice is a wholesome and vibrant meal that brings together freshness and comfort in every bite. Quick to make and full of flavor, this dish is ideal for busy weeknights, light lunches, or elegant dinners alike. It’s a must-have in any home cook’s recipe collection.

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