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To make Lemon Herb Chicken and Rice, gather these simple ingredients: - 4 boneless, skinless chicken thighs - 1 cup basmati rice - 2 cups chicken broth - 1 lemon (zested and juiced) - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped for garnish The quality of your ingredients can change the dish. Use fresh lemon for the best flavor. The chicken should be fresh and tender. Whenever possible, opt for organic or free-range chicken. Use good-quality chicken broth for a rich taste. It can really enhance the overall flavor of the rice. If you can’t find basmati rice, try jasmine rice. Both have a lovely flavor and aroma. For the chicken, you can use boneless, skinless chicken breasts. If you prefer a vegetarian option, swap chicken with firm tofu. You can also replace olive oil with avocado oil for a different taste. Fresh herbs can replace dried ones if you want a vibrant flavor. Just use three times the amount! For the full recipe, check out the details above! Start by mixing the marinade. In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. This mix brings bright flavor. Next, add the chicken thighs to the bowl and coat them well. Cover and let them sit in the fridge for at least 30 minutes. This step helps the chicken absorb all those tasty flavors. After marinating, it’s time to sear the chicken. Heat a large skillet over medium heat. Place the marinated chicken thighs into the skillet. Cook for about 5-7 minutes on each side. You want them golden brown and fully cooked. When done, remove the chicken and set it aside. This gives the chicken a nice crust and keeps it juicy inside. In the same skillet, add the basmati rice. Stir the rice for 1-2 minutes. This slight toasting enhances the flavor. Now, pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes. The rice will absorb the broth and become tender. When the rice is ready, place the seared chicken thighs on top. Cover the skillet again and let it sit for an extra 5 minutes. This allows the chicken to blend with the rice. After that, it’s ready to serve! Garnish with fresh parsley for a pop of color and flavor. For the complete process, check the Full Recipe. To cook chicken perfectly, start with good quality meat. Choose boneless, skinless thighs for their juicy texture. Marinate the chicken for at least 30 minutes. This step adds flavor and keeps the meat moist. When cooking, heat your skillet before adding the chicken. This helps to get a nice sear. Sear the chicken for about 5-7 minutes on each side. You want it golden brown and cooked through. To elevate the flavor, use fresh ingredients when possible. Fresh herbs like parsley or thyme make a big difference. You can also add a pinch of red pepper flakes for heat. Zest the lemon well; it brings out the citrus notes. Experiment with different spices too. Try smoked paprika or cumin for a unique twist. Marinating longer can also deepen the flavors. Serve the Lemon Herb Chicken and Rice hot from the skillet. Garnish with fresh parsley for color and taste. Pair it with a simple green salad or steamed veggies. A slice of crusty bread can soak up any leftover juices. For a fun twist, serve it in bowls and let guests add their toppings. You can find the Full Recipe to make this dish easily and impress your family and friends! {{image_2}} You can easily add vegetables to Lemon Herb Chicken and Rice. This dish benefits from more color and flavor. Try adding peas, carrots, or bell peppers. These veggies cook quickly and add nutrition. Simply toss them into the skillet after you toast the rice. Stir them in while the rice cooks. This way, they stay crisp and fresh. Herbs can change the taste of this dish. While oregano and thyme work well, other herbs can shine too. Consider using rosemary or basil for a different flavor. Fresh herbs can also make a big difference. Add them at the end for a bright flavor. Experiment with what you like best, and make it your own. If you have dietary needs, this recipe is flexible. For a gluten-free option, use gluten-free rice or quinoa. If you want a vegetarian version, swap the chicken for mushrooms or tofu. Use vegetable broth instead of chicken broth for added flavor. These swaps keep the dish tasty while meeting your needs. For the Full Recipe, check out the detailed instructions above. To store leftovers, let the dish cool down first. Place the chicken and rice in an airtight container. Keep it in the fridge for up to three days. This method keeps the flavors fresh and tasty. When you are ready to eat, you can reheat the leftovers. Use a microwave-safe plate. Cover the dish with a damp paper towel. Heat on medium power for about two to three minutes. Stir halfway through to warm evenly. You can also reheat on the stove. Add a splash of chicken broth and warm it over low heat. If you want to keep it longer, freeze the dish. Place the cooled chicken and rice in a freezer-safe bag. Squeeze out any air before sealing. You can freeze it for up to three months. To eat, thaw it in the fridge overnight. Reheat as mentioned above for the best taste. Remember, freezing may change the texture a bit, but it still tastes great! For the full recipe, check back to the beginning. To add some heat, try using red pepper flakes. Start with a small amount. You can also add sliced jalapeños. If you like it very spicy, use a hot sauce. Mix in the heat as you cook. Remember, you can always add more, but you can't take it out. Yes, you can use brown rice. However, it takes longer to cook. Brown rice usually needs about 40-45 minutes to become tender. You may also need to add more chicken broth. Adjust the cooking time to ensure it cooks through. I love serving Lemon Herb Chicken and Rice with a fresh salad. A simple green salad with lemon dressing works great. You can also add steamed vegetables like broccoli or green beans. Garlic bread is another nice touch for a complete meal. Lemon Herb Chicken and Rice can last up to four days in the fridge. Make sure to store it in an airtight container. Reheat thoroughly before serving. Enjoy it warm, as the flavors blend even better. For more details, check the Full Recipe. To wrap up, this blog shared how to make Lemon Herb Chicken and Rice. We covered essential ingredients and their quality. You learned step-by-step cooking methods and tips for best results. Variations help you tailor the dish to your taste. Storage info ensures your leftovers stay fresh. This dish is simple and flexible. It fits many diets and preferences. Enjoy experimenting with flavors and textures in your kitchen. Happy cooking!

Lemon Herb Chicken and Rice

Enjoy a delicious and flavorful meal with this Lemon Herb Chicken and Rice recipe! Perfectly marinated chicken thighs are seared to golden perfection and served over aromatic basmati rice cooked in savory chicken broth. This dish is sure to impress with its bright lemon and herb flavors, making it ideal for any occasion.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup basmati rice

2 cups chicken broth

1 lemon (zested and juiced)

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Begin by marinating the chicken thighs. In a bowl, mix together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Add the chicken thighs and coat them well. Let it marinate for at least 30 minutes in the refrigerator.

    In a large skillet over medium heat, add the marinated chicken thighs. Sear for about 5-7 minutes per side, or until golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.

      In the same skillet, add the rice and stir it for 1-2 minutes to toast slightly, absorbing the flavors left in the pan.

        Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is tender and has absorbed all the liquid.

          Once the rice is cooked, place the seared chicken thighs on top of the rice. Cover the skillet again and let it sit for an additional 5 minutes to meld the flavors.

            Before serving, garnish with fresh chopped parsley for a burst of color and fresh flavor.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4