Description
Enjoy a simple and flavorful one-pan lemon chicken and rice skillet. It’s perfect for easy weeknight dinners and family meals.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 lemon, juiced and zested
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until browned on all sides.
- Remove chicken from skillet and set aside.
- Add onion to skillet and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in rice, chicken broth, lemon juice, lemon zest, oregano, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Return chicken to skillet and cook until chicken is cooked through and rice is tender, about 5 minutes more.
- Garnish with fresh parsley and serve.
Notes
- For extra flavor, brown the chicken well before adding the other ingredients.
- Use a skillet with a tight-fitting lid to ensure the rice cooks evenly.
- Adjust the amount of lemon juice to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean