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One-Pan Lemon Herb Chicken and Rice Simple Meal

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- 4 boneless, skinless chicken thighs - 1 cup jasmine rice - 2 cups low-sodium chicken broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 lemon (juiced and zested) - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1/2 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The main stars of this dish are the chicken thighs and jasmine rice. Chicken thighs give you juicy meat that stays tender. Jasmine rice cooks up fluffy and fragrant, soaking up all the tasty flavors. The broth adds depth while the onion and garlic provide a savory base. - Fresh herbs - Citrus alternatives You can boost the flavor even more. Fresh herbs like thyme or rosemary add brightness. If you want a twist, try orange or lime juice instead of lemon. These options bring a new taste while keeping it fresh and zesty. - Large skillet - Measuring cups and spoons A large skillet is key for this recipe. It helps all the ingredients cook evenly. Measuring cups and spoons ensure you get the right amounts. These tools make cooking simple and stress-free, giving you great results every time. First, you need to season the chicken thighs. Use salt, pepper, paprika, oregano, and thyme. Generously coat each side to enhance the flavor. Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken thighs. Sear each side for about 4-5 minutes. You want a golden crust. This crust locks in the juices and adds great taste. Once the chicken is seared, take it out and set it aside. In the same pan, add chopped onions and minced garlic. Sauté for 2-3 minutes. The goal is to make the onion translucent. This step builds a nice flavor base. Now, add 1 cup of jasmine rice to the pan. Stir it well to coat with the oil, onions, and garlic. Toast the rice for 1-2 minutes to enhance its flavor. Now it's time to add the liquids. Pour in 2 cups of low-sodium chicken broth. Then, add the juice and zest of one lemon. Stir everything together to mix. Bring this mixture to a gentle simmer. Next, gently place the seared chicken thighs back into the pan. Make sure they are partially submerged in the broth and rice. Cover the skillet with a lid and reduce the heat to low. Let it simmer for about 20 minutes. This will cook the rice and infuse it with flavors. After 20 minutes, take the skillet off the heat. Let it rest for an additional 5 minutes. This helps all the flavors blend. Before serving, fluff the rice with a fork. Garnish with fresh parsley for a pop of color. For the full recipe, check the recipe section above. To cook rice well, timing is key. Simmer the rice for 20 minutes. This helps it absorb flavors. Keep the lid on during cooking. This seals in steam and moisture. After it cooks, fluff the rice with a fork. This step makes it light and airy. Garnishing adds a touch of flair. Use fresh parsley for color and taste. You can also add lemon zest for a bright kick. If you want extra flavor, try adding a pinch of garlic powder or a dash of cayenne pepper. These simple changes can make a big difference. Avoid overcooking the chicken. If you cook it too long, it can dry out. Aim for a golden color on both sides. Next, be careful with the liquid. Using too much broth can make the dish soupy. Stick to the recipe for the best results. {{image_4}} You can easily change this recipe to fit your taste. One great way is to add vegetables. Try adding peas, bell peppers, or even carrots. They bring color and nutrients to your meal. Just toss them in when you sauté the onions and garlic. This gives the veggies time to cook while keeping their crunch. Another fun option is to switch proteins. If you want something different, use shrimp or tofu. Shrimp cooks fast, so add it just a few minutes before the dish is done. Tofu absorbs flavors well, making it a great choice for this recipe. If you need gluten-free options, swap jasmine rice for quinoa. Quinoa cooks similarly and adds a nice nutty flavor. Also, check your broth to ensure it's gluten-free. For those watching carbs, use cauliflower rice instead of jasmine rice. This keeps the dish light and healthy while still being full of flavor. Exploring different herbs and spices can make this dish exciting. Try using fresh basil or rosemary for a new twist. You can also mix in spices like cumin or coriander for a warm, exotic taste. Incorporating different citrus fruits is another fun way to change the taste. Instead of lemon, try lime or orange juice. These fruits will give a fresh zing that brightens the dish. For the Full Recipe, check the earlier sections for details. To keep your One-Pan Lemon Herb Chicken and Rice fresh, let it cool first. Place it in a shallow dish. This helps it cool faster. Use airtight containers to store leftovers. Glass or plastic containers work well. Make sure the lid seals tightly. This keeps moisture in and air out. You can store it in the fridge for up to three days. When you’re ready to eat, reheat the chicken and rice carefully. Use the microwave or stovetop. If using the microwave, heat it in short bursts. Stir it often to avoid hot spots. If using the stovetop, add a little broth or water. Heat slowly over low heat. This keeps the chicken moist and the rice fluffy. Always check that the food is steaming hot before eating. This ensures food safety with leftovers. To freeze, let the dish cool completely first. Portion it into freezer-safe containers. Leave some space at the top for expansion. Seal tightly and label with the date. You can freeze it for up to three months. When you're ready to enjoy it, defrost in the fridge overnight. To reheat, warm it gently on the stove or in the microwave. Add a splash of broth or water for moisture. This way, your One-Pan Lemon Herb Chicken and Rice will taste just as great! For a detailed recipe, check the Full Recipe. To cook chicken safely, check the internal temperature. It should reach 165°F (75°C). You can use a meat thermometer to measure this. Insert it into the thickest part of the chicken. This step is key to avoid undercooking or overcooking the chicken. Yes, you can use other rice types. Basmati rice or long-grain white rice works well. Brown rice is a great option, too, but it will need more cooking time and liquid. Just adjust the broth amount and cooking time to ensure it cooks evenly. This dish lasts about 3 to 4 days in the fridge. Be sure to store it in an airtight container. This helps keep the flavors fresh and safe to eat later. This meal pairs well with simple green salads or steamed veggies. You can also add crusty bread for a hearty touch. A light, zesty side complements the chicken’s flavor nicely. Absolutely! This recipe is great for meal prep. You can cook a larger batch and divide it into portions. Store each portion in a container for easy grab-and-go meals throughout the week. Just reheat in the microwave or on the stove. For the full recipe, check out the link. This recipe for One-Pan Lemon Herb Chicken and Rice is tasty and easy. You learned about essential ingredients and helpful tools. I outlined clear steps to cook and share this meal. Remember to avoid common mistakes to get the best results. Feel free to explore variations and adjust flavors to fit your taste. Store leftovers properly to enjoy them later. With these tips, you'll create a meal that pleases everyone. Enjoy cooking and sharing this simple yet flavorful dish!
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Are you ready for a meal that’s both easy and delicious? One-Pan Lemon Herb Chicken and Rice is the answer! This dish combines juicy chicken thighs, fragrant jasmine rice, and fresh herbs for a burst of flavor. Plus, it all cooks in one pan, making cleanup a breeze. Dive into this simple yet tasty recipe that will impress your family and friends. Let’s get cooking!

Ingredients

Essential Ingredients for One-Pan Lemon Herb Chicken and Rice

– 4 boneless, skinless chicken thighs

– 1 cup jasmine rice

– 2 cups low-sodium chicken broth

– 1 medium onion, finely chopped

– 3 cloves garlic, minced

– 1 lemon (juiced and zested)

– 2 tablespoons olive oil

– 1 teaspoon dried oregano

– 1 teaspoon dried thyme

– 1/2 teaspoon paprika

– Salt and pepper to taste

– Fresh parsley, chopped (for garnish)

The main stars of this dish are the chicken thighs and jasmine rice. Chicken thighs give you juicy meat that stays tender. Jasmine rice cooks up fluffy and fragrant, soaking up all the tasty flavors. The broth adds depth while the onion and garlic provide a savory base.

Optional Ingredients and Seasonings for Extra Flavor

– Fresh herbs

– Citrus alternatives

You can boost the flavor even more. Fresh herbs like thyme or rosemary add brightness. If you want a twist, try orange or lime juice instead of lemon. These options bring a new taste while keeping it fresh and zesty.

Kitchen Tools Required

– Large skillet

– Measuring cups and spoons

A large skillet is key for this recipe. It helps all the ingredients cook evenly. Measuring cups and spoons ensure you get the right amounts. These tools make cooking simple and stress-free, giving you great results every time.

Step-by-Step Instructions

Preparing the Chicken

First, you need to season the chicken thighs. Use salt, pepper, paprika, oregano, and thyme. Generously coat each side to enhance the flavor. Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken thighs. Sear each side for about 4-5 minutes. You want a golden crust. This crust locks in the juices and adds great taste.

Sautéing Aromatics and Toasting Rice

Once the chicken is seared, take it out and set it aside. In the same pan, add chopped onions and minced garlic. Sauté for 2-3 minutes. The goal is to make the onion translucent. This step builds a nice flavor base. Now, add 1 cup of jasmine rice to the pan. Stir it well to coat with the oil, onions, and garlic. Toast the rice for 1-2 minutes to enhance its flavor.

Combining Ingredients

Now it’s time to add the liquids. Pour in 2 cups of low-sodium chicken broth. Then, add the juice and zest of one lemon. Stir everything together to mix. Bring this mixture to a gentle simmer. Next, gently place the seared chicken thighs back into the pan. Make sure they are partially submerged in the broth and rice.

Cooking Tips

Cover the skillet with a lid and reduce the heat to low. Let it simmer for about 20 minutes. This will cook the rice and infuse it with flavors. After 20 minutes, take the skillet off the heat. Let it rest for an additional 5 minutes. This helps all the flavors blend. Before serving, fluff the rice with a fork. Garnish with fresh parsley for a pop of color.

For the full recipe, check the recipe section above.

Tips & Tricks

Cooking Perfect Rice

To cook rice well, timing is key. Simmer the rice for 20 minutes. This helps it absorb flavors. Keep the lid on during cooking. This seals in steam and moisture. After it cooks, fluff the rice with a fork. This step makes it light and airy.

Enhancing Flavor Profiles

Garnishing adds a touch of flair. Use fresh parsley for color and taste. You can also add lemon zest for a bright kick. If you want extra flavor, try adding a pinch of garlic powder or a dash of cayenne pepper. These simple changes can make a big difference.

Common Mistakes to Avoid

Avoid overcooking the chicken. If you cook it too long, it can dry out. Aim for a golden color on both sides. Next, be careful with the liquid. Using too much broth can make the dish soupy. Stick to the recipe for the best results.

Variations

One-Pan Lemon Herb Chicken and Rice Variations

You can easily change this recipe to fit your taste. One great way is to add vegetables. Try adding peas, bell peppers, or even carrots. They bring color and nutrients to your meal. Just toss them in when you sauté the onions and garlic. This gives the veggies time to cook while keeping their crunch.

Another fun option is to switch proteins. If you want something different, use shrimp or tofu. Shrimp cooks fast, so add it just a few minutes before the dish is done. Tofu absorbs flavors well, making it a great choice for this recipe.

Dietary Adjustments

If you need gluten-free options, swap jasmine rice for quinoa. Quinoa cooks similarly and adds a nice nutty flavor. Also, check your broth to ensure it’s gluten-free.

For those watching carbs, use cauliflower rice instead of jasmine rice. This keeps the dish light and healthy while still being full of flavor.

Flavor Profile Modifications

Exploring different herbs and spices can make this dish exciting. Try using fresh basil or rosemary for a new twist. You can also mix in spices like cumin or coriander for a warm, exotic taste.

Incorporating different citrus fruits is another fun way to change the taste. Instead of lemon, try lime or orange juice. These fruits will give a fresh zing that brightens the dish.

For the Full Recipe, check the earlier sections for details.

Storage Info

Storing Leftovers

To keep your One-Pan Lemon Herb Chicken and Rice fresh, let it cool first. Place it in a shallow dish. This helps it cool faster. Use airtight containers to store leftovers. Glass or plastic containers work well. Make sure the lid seals tightly. This keeps moisture in and air out. You can store it in the fridge for up to three days.

Reheating Tips

When you’re ready to eat, reheat the chicken and rice carefully. Use the microwave or stovetop. If using the microwave, heat it in short bursts. Stir it often to avoid hot spots. If using the stovetop, add a little broth or water. Heat slowly over low heat. This keeps the chicken moist and the rice fluffy. Always check that the food is steaming hot before eating. This ensures food safety with leftovers.

Freezing Instructions

To freeze, let the dish cool completely first. Portion it into freezer-safe containers. Leave some space at the top for expansion. Seal tightly and label with the date. You can freeze it for up to three months. When you’re ready to enjoy it, defrost in the fridge overnight. To reheat, warm it gently on the stove or in the microwave. Add a splash of broth or water for moisture. This way, your One-Pan Lemon Herb Chicken and Rice will taste just as great! For a detailed recipe, check the Full Recipe.

FAQs

How can I ensure the chicken is cooked properly?

To cook chicken safely, check the internal temperature. It should reach 165°F (75°C). You can use a meat thermometer to measure this. Insert it into the thickest part of the chicken. This step is key to avoid undercooking or overcooking the chicken.

Can I substitute jasmine rice with another type?

Yes, you can use other rice types. Basmati rice or long-grain white rice works well. Brown rice is a great option, too, but it will need more cooking time and liquid. Just adjust the broth amount and cooking time to ensure it cooks evenly.

How long does One-Pan Lemon Herb Chicken and Rice last in the fridge?

This dish lasts about 3 to 4 days in the fridge. Be sure to store it in an airtight container. This helps keep the flavors fresh and safe to eat later.

What should I serve with this dish?

This meal pairs well with simple green salads or steamed veggies. You can also add crusty bread for a hearty touch. A light, zesty side complements the chicken’s flavor nicely.

Is this recipe suitable for meal prep?

Absolutely! This recipe is great for meal prep. You can cook a larger batch and divide it into portions. Store each portion in a container for easy grab-and-go meals throughout the week. Just reheat in the microwave or on the stove. For the full recipe, check out the link.

This recipe for One-Pan Lemon Herb Chicken and Rice is tasty and easy. You learned about essential ingredients and helpful tools. I outlined clear steps to cook and share this meal. Remember to avoid common mistakes to get the best results. Feel free to explore variations and adjust flavors to fit your taste. Store leftovers properly to enjoy them later. With these tips, you’ll create a meal that pleases everyone. Enjoy cooking and sharing this simple yet flavorful dish!

- 4 boneless, skinless chicken thighs - 1 cup jasmine rice - 2 cups low-sodium chicken broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 lemon (juiced and zested) - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1/2 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The main stars of this dish are the chicken thighs and jasmine rice. Chicken thighs give you juicy meat that stays tender. Jasmine rice cooks up fluffy and fragrant, soaking up all the tasty flavors. The broth adds depth while the onion and garlic provide a savory base. - Fresh herbs - Citrus alternatives You can boost the flavor even more. Fresh herbs like thyme or rosemary add brightness. If you want a twist, try orange or lime juice instead of lemon. These options bring a new taste while keeping it fresh and zesty. - Large skillet - Measuring cups and spoons A large skillet is key for this recipe. It helps all the ingredients cook evenly. Measuring cups and spoons ensure you get the right amounts. These tools make cooking simple and stress-free, giving you great results every time. First, you need to season the chicken thighs. Use salt, pepper, paprika, oregano, and thyme. Generously coat each side to enhance the flavor. Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken thighs. Sear each side for about 4-5 minutes. You want a golden crust. This crust locks in the juices and adds great taste. Once the chicken is seared, take it out and set it aside. In the same pan, add chopped onions and minced garlic. Sauté for 2-3 minutes. The goal is to make the onion translucent. This step builds a nice flavor base. Now, add 1 cup of jasmine rice to the pan. Stir it well to coat with the oil, onions, and garlic. Toast the rice for 1-2 minutes to enhance its flavor. Now it's time to add the liquids. Pour in 2 cups of low-sodium chicken broth. Then, add the juice and zest of one lemon. Stir everything together to mix. Bring this mixture to a gentle simmer. Next, gently place the seared chicken thighs back into the pan. Make sure they are partially submerged in the broth and rice. Cover the skillet with a lid and reduce the heat to low. Let it simmer for about 20 minutes. This will cook the rice and infuse it with flavors. After 20 minutes, take the skillet off the heat. Let it rest for an additional 5 minutes. This helps all the flavors blend. Before serving, fluff the rice with a fork. Garnish with fresh parsley for a pop of color. For the full recipe, check the recipe section above. To cook rice well, timing is key. Simmer the rice for 20 minutes. This helps it absorb flavors. Keep the lid on during cooking. This seals in steam and moisture. After it cooks, fluff the rice with a fork. This step makes it light and airy. Garnishing adds a touch of flair. Use fresh parsley for color and taste. You can also add lemon zest for a bright kick. If you want extra flavor, try adding a pinch of garlic powder or a dash of cayenne pepper. These simple changes can make a big difference. Avoid overcooking the chicken. If you cook it too long, it can dry out. Aim for a golden color on both sides. Next, be careful with the liquid. Using too much broth can make the dish soupy. Stick to the recipe for the best results. {{image_4}} You can easily change this recipe to fit your taste. One great way is to add vegetables. Try adding peas, bell peppers, or even carrots. They bring color and nutrients to your meal. Just toss them in when you sauté the onions and garlic. This gives the veggies time to cook while keeping their crunch. Another fun option is to switch proteins. If you want something different, use shrimp or tofu. Shrimp cooks fast, so add it just a few minutes before the dish is done. Tofu absorbs flavors well, making it a great choice for this recipe. If you need gluten-free options, swap jasmine rice for quinoa. Quinoa cooks similarly and adds a nice nutty flavor. Also, check your broth to ensure it's gluten-free. For those watching carbs, use cauliflower rice instead of jasmine rice. This keeps the dish light and healthy while still being full of flavor. Exploring different herbs and spices can make this dish exciting. Try using fresh basil or rosemary for a new twist. You can also mix in spices like cumin or coriander for a warm, exotic taste. Incorporating different citrus fruits is another fun way to change the taste. Instead of lemon, try lime or orange juice. These fruits will give a fresh zing that brightens the dish. For the Full Recipe, check the earlier sections for details. To keep your One-Pan Lemon Herb Chicken and Rice fresh, let it cool first. Place it in a shallow dish. This helps it cool faster. Use airtight containers to store leftovers. Glass or plastic containers work well. Make sure the lid seals tightly. This keeps moisture in and air out. You can store it in the fridge for up to three days. When you’re ready to eat, reheat the chicken and rice carefully. Use the microwave or stovetop. If using the microwave, heat it in short bursts. Stir it often to avoid hot spots. If using the stovetop, add a little broth or water. Heat slowly over low heat. This keeps the chicken moist and the rice fluffy. Always check that the food is steaming hot before eating. This ensures food safety with leftovers. To freeze, let the dish cool completely first. Portion it into freezer-safe containers. Leave some space at the top for expansion. Seal tightly and label with the date. You can freeze it for up to three months. When you're ready to enjoy it, defrost in the fridge overnight. To reheat, warm it gently on the stove or in the microwave. Add a splash of broth or water for moisture. This way, your One-Pan Lemon Herb Chicken and Rice will taste just as great! For a detailed recipe, check the Full Recipe. To cook chicken safely, check the internal temperature. It should reach 165°F (75°C). You can use a meat thermometer to measure this. Insert it into the thickest part of the chicken. This step is key to avoid undercooking or overcooking the chicken. Yes, you can use other rice types. Basmati rice or long-grain white rice works well. Brown rice is a great option, too, but it will need more cooking time and liquid. Just adjust the broth amount and cooking time to ensure it cooks evenly. This dish lasts about 3 to 4 days in the fridge. Be sure to store it in an airtight container. This helps keep the flavors fresh and safe to eat later. This meal pairs well with simple green salads or steamed veggies. You can also add crusty bread for a hearty touch. A light, zesty side complements the chicken’s flavor nicely. Absolutely! This recipe is great for meal prep. You can cook a larger batch and divide it into portions. Store each portion in a container for easy grab-and-go meals throughout the week. Just reheat in the microwave or on the stove. For the full recipe, check out the link. This recipe for One-Pan Lemon Herb Chicken and Rice is tasty and easy. You learned about essential ingredients and helpful tools. I outlined clear steps to cook and share this meal. Remember to avoid common mistakes to get the best results. Feel free to explore variations and adjust flavors to fit your taste. Store leftovers properly to enjoy them later. With these tips, you'll create a meal that pleases everyone. Enjoy cooking and sharing this simple yet flavorful dish!

One-Pan Lemon Herb Chicken and Rice

Discover the savory delight of Zesty One-Pan Lemon Herb Chicken & Rice! This easy recipe combines juicy chicken thighs with fragrant jasmine rice, all infused with vibrant lemon and aromatic herbs. Perfect for busy weeknights, it takes just 40 minutes to create a dish that’s as beautiful as it is delicious. Click through for the full recipe and make your dinner a standout hit tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup jasmine rice

2 cups low-sodium chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 lemon (juiced and zested)

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by heating 2 tablespoons of olive oil in a large skillet or shallow pan over medium-high heat. While the oil heats, season the chicken thighs generously with salt, pepper, paprika, oregano, and thyme.

    Once the oil is shimmering, carefully add the seasoned chicken thighs to the pan. Sear each side for about 4-5 minutes, or until they develop a beautiful golden brown crust. Remove the chicken from the pan and set it aside on a plate.

      In the same pan, add the finely chopped onion and minced garlic. Sauté them for approximately 2-3 minutes, stirring frequently, until the onion becomes translucent and aromatic.

        Next, add the jasmine rice to the pan, stirring to coat each grain in the flavorful oil along with the onion and garlic. Allow the rice to toast for about 1-2 minutes, stirring occasionally to prevent sticking.

          Pour in the low-sodium chicken broth, followed by the freshly squeezed lemon juice and lemon zest. Stir the mixture well to combine all the ingredients and bring it to a gentle simmer.

            Gently nestle the seared chicken thighs back into the pan, ensuring they are partially submerged in the broth and rice mixture.

              Cover the skillet with a lid, reduce the heat to low, and let everything cook for about 20 minutes. During this time, the rice will become tender and absorb the aromatic liquid.

                After 20 minutes, remove the skillet from the heat. Let it sit, covered, for an additional 5 minutes to allow the flavors to meld. Before serving, fluff the rice with a fork and sprinkle freshly chopped parsley on top for a pop of color and freshness.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: For a charming rustic presentation, serve directly from the pan or transfer to a large serving platter. Enhance the visual appeal with lemon wedges on the side for an extra zesty touch that invites diners to squeeze fresh lemon over their servings!

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