Lemon Garlic Chicken and Rice
A easy, savory skillet dish featuring juicy chicken, bright lemon, and garlic-rich rice. This recipe comes together in one pan with simple ingredients, making it ideal for weeknights and comforting weekend meals alike.
Ingredients
- 4 petite skinless chicken thighs (or 4 chicken breasts)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 punch lemon (zest and juice)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon butter (optional, for extra richness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium heat.
- Sear the chicken until browned on both sides, about 4–5 minutes per side for thighs or 3–4 minutes per side for breasts. Remove from the pan and set aside.
- In the same pan, add the minced garlic and a quick stir for about 30 seconds, just until fragrant.
- Pour in the rice, stirring to coat the grains with the garlic oil. Let it toast for about 1 minute.
- Add the chicken broth, lemon zest, and lemon juice. Bring to a gentle simmer.
- Nestle the chicken back into the pan. Cover and cook on low heat until the rice is tender and the chicken is cooked through, about 15–20 minutes depending on your stove and chicken thickness.
- If the liquid absorbs too quickly, add a splash of broth and continue cooking. When the rice is done, remove from heat and stir in butter if using.
- Taste and adjust salt and pepper. Sprinkle with fresh parsley before serving.