Description
A one-pot classic with tender chicken, fluffy rice, and a zesty lemon broth — comforting and bright at the same time. This Lemon Chicken and Rice recipe combines juicy seared chicken with bright citrus flavors and hearty rice for a delicious and easy-to-make dinner perfect for busy weeknights.
Ingredients
Protein
- 1 lb chicken breasts or thighs, cubed
Pan Ingredients
- 1 tbsp olive oil
- 1 cup long-grain rice
- 2 cups chicken broth
- Juice and zest of 1 lemon
- Salt & pepper, to taste
Optional Additions
- 1 cup spinach (optional)
Instructions
- Sear Chicken: Heat olive oil in a large pan over medium-high heat. Add the cubed chicken pieces and sear until browned on all sides, about 4-5 minutes. Once browned, remove the chicken from the pan and set aside.
- Toast Rice: In the same pan with the leftover oil and chicken juices, add the long-grain rice. Stir and toast the rice for 1 to 2 minutes until it becomes fragrant and slightly translucent.
- Add Broth and Lemon: Pour in the chicken broth along with the juice and zest of one lemon. Stir to combine, then bring the mixture to a gentle boil.
- Simmer: Return the browned chicken to the pan. Cover with a lid and reduce heat to low. Let everything simmer for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.
- Finish and Serve: If using, stir in the fresh spinach and let it wilt for 1-2 minutes. Adjust seasoning with salt and pepper to taste. Serve the lemon chicken and rice warm, optionally garnished with fresh parsley or Parmesan cheese.
Notes
- For a heartier version, substitute brown rice and increase the broth to 2 1/4 cups; cook about 40 minutes until tender.
- Garnish with fresh parsley for color and added freshness.
- Grated Parmesan can be added at serving for extra flavor.
- Ensure the chicken is cooked through to an internal temperature of 165°F for safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / One-Pan
- Method: Stovetop
- Cuisine: American / Mediterranean
