Description
This flavorful one-pot dish combines juicy, golden-seared chicken breasts with aromatic lemon herb rice. Infused with garlic, fresh herbs, and a splash of lemon juice, it’s a cozy, zesty dinner that cooks all in one pot for easy prep and cleanup.
Ingredients
Scale
2 boneless, skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons lemon juice
1 cup white rice
2 1/4 cups chicken broth
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary, chopped
Salt and pepper to taste
1 tablespoon butter (optional)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet or Dutch oven, heat olive oil over medium heat.
- Sear chicken on both sides until golden brown, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add more olive oil if needed, then sauté garlic until fragrant (about 30 seconds).
- Stir in lemon zest, parsley, thyme, and rosemary for 1 minute.
- Add rice and stir to coat in the herb and garlic mixture.
- Pour in chicken broth and lemon juice, scraping the pan to deglaze.
- Nestle chicken breasts into the rice mixture.
- Bring to a boil, then reduce to low. Cover and simmer for 20-25 minutes.
- Once rice is tender and chicken is fully cooked, remove chicken and fluff rice.
- Stir in butter (if using), slice chicken, and serve over rice with additional herbs or lemon wedges.