Description
One-Pan Lemon Herb Chicken with Rice
Ingredients
4 bone-in, skin-on chicken thighs
1 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 cup basmati or long-grain rice
2 cups chicken broth
1 tsp paprika
1 tsp ground cumin
1/2 tsp turmeric
1 lemon (juice + slices for garnish)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Season and sear the chicken:
Season chicken thighs with salt, pepper, and paprika. Heat olive oil in a large skillet over medium heat. Sear the chicken for 3-4 minutes on each side until golden. Remove from the skillet and set aside.
Cook the aromatics:
In the same skillet, add diced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
Toast the rice:
Add rice, cumin, and turmeric to the skillet. Stir to coat the rice in the spices and toast for 1-2 minutes.
Add liquid and chicken:
Pour in chicken broth and squeeze the juice of one lemon into the skillet. Stir well and bring to a simmer. Nestle the seared chicken thighs into the rice.
Cook until done:
Reduce heat to low, cover, and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Garnish and serve:
Remove from heat and garnish with fresh parsley and lemon slices. Serve hot and enjoy!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 420 kcal per serving
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