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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
Cook Time 30 minutes
Total Time 40 minutes
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.