Lemon Herb Chicken and Rice Pilaf

why make this recipe

This meal is simple, tasty, and ready in about 30–40 minutes. It pairs juicy lemon chicken with warm rice pilaf. If you want an easy family dinner with bright flavors, try it. For other chicken ideas you can check more chicken ideas.

introduction

Lemon Herb Chicken and Rice Pilaf is a one-skillet style dinner that combines seared chicken with lemon, garlic, and herbs, served over tender rice. The rice soaks up the lemony pan juices for extra flavor. This dish works well for weeknights and small gatherings.

how to make Lemon Herb Chicken and Rice Pilaf

1. Season and sear the chicken until golden and cooked through.
2. Remove chicken and use the same pan to toast the rice.
3. Add chicken broth and simmer covered until rice is tender.
4. Add mixed vegetables near the end if you like.
5. Serve the chicken on top of the rice and garnish with parsley.

Ingredients :

• 4 chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup mixed vegetables (optional)
• Fresh parsley for garnish

Directions :

1. In a large skillet, heat olive oil over medium heat.
2. Season the chicken breasts with salt, pepper, thyme, and oregano. Sear the chicken in hot oil until golden brown on both sides, about 6-7 minutes each side.
3. Add minced garlic, lemon zest, and lemon juice, cooking for another 2-3 minutes until chicken is cooked through.
4. Remove the chicken from the skillet and keep warm.
5. In the same skillet, add the rice and toast for 1-2 minutes.
6. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender.
7. If using, add mixed vegetables during the last 5 minutes of cooking.
8. Serve chicken on top of the rice pilaf, garnish with fresh parsley.

how to serve Lemon Herb Chicken and Rice Pilaf

Place a scoop of rice on each plate and top with a chicken breast. Spoon any pan juices over the chicken. Garnish with chopped parsley and a lemon wedge if you like. Serve with a simple green salad or steamed vegetables.

how to store Lemon Herb Chicken and Rice Pilaf

Cool to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of broth or water to loosen the rice. You can freeze for up to 2 months; thaw overnight in the fridge before reheating.

tips to make Lemon Herb Chicken and Rice Pilaf

• Pat chicken dry before seasoning so it sears well.
• Don’t lift the chicken while searing; let it form a golden crust.
• Toast the rice briefly for more nutty flavor.
• Use low heat and a tight lid to cook rice evenly.
• Add vegetables in the last minutes to keep them bright and slightly crisp.

variation (if any)

• Make it with thighs instead of breasts for more flavor.
• Use brown rice; increase simmer time and broth as needed.
• Add a splash of white wine before the broth for extra depth.
• Stir in a handful of spinach at the end for a quick green boost.

FAQs

Q: Can I use bone-in chicken?
A: Yes. Brown longer and cook until the internal temperature reaches 165°F (74°C). You may need more simmering time.

Q: Can I use instant rice?
A: Instant rice cooks faster. Cook it separately and mix with pan juices, since timing differs.

Q: Is this gluten-free?
A: Yes, when you use gluten-free chicken broth and check seasonings.

Q: Can I make this in the oven?
A: Yes. After searing, add broth and rice, cover the skillet, and bake at 375°F (190°C) for 20–25 minutes until rice is tender.

Conclusion

For more step-by-step versions and inspiration, see this detailed recipe at Lemon herb chicken breast with rice pilaf and another helpful guide at One Pot Lemon Herb Chicken and Rice – Creme De La Crumb.

Lemon Herb Chicken and Rice Pilaf

A delicious one-skillet dinner featuring seared chicken flavored with lemon and herbs, served over flavorful rice pilaf.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

Chicken and Marinade

• 4 pieces chicken breasts Use bone-in thighs for more flavor if desired.
• 2 tablespoons olive oil For searing the chicken.
• 4 cloves garlic, minced
• 1 piece lemon, zested and juiced Adds brightness to the dish.
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste For seasoning.

Rice Pilaf

• 1 cup long-grain rice Can use brown rice, adjust time and broth.
• 2 cups chicken broth Use gluten-free if needed.
• 1 cup mixed vegetables (optional) Add during the last 5 minutes.

Garnish

• Fresh parsley For garnish.

Method

 

Preparation

1. In a large skillet, heat olive oil over medium heat.
2. Season the chicken breasts with salt, pepper, thyme, and oregano.
3. Sear the chicken in hot oil until golden brown on both sides, about 6-7 minutes each side.
4. Add minced garlic, lemon zest, and lemon juice, cooking for another 2-3 minutes until chicken is cooked through.
5. Remove the chicken from the skillet and keep warm.

Cooking Rice

1. In the same skillet, add the rice and toast for 1-2 minutes.
2. Pour in chicken broth and bring to a boil.
3. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender.
4. If using, add mixed vegetables during the last 5 minutes of cooking.

Serving

1. Serve chicken on top of the rice pilaf, garnish with fresh parsley.

Notes

Cool to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of broth or water. Can freeze for up to 2 months.