Lemon Chicken and Rice Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 people
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Calories
618 kcal
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Course
Main Course
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Cuisine
American
Lemon Chicken and Rice Recipe
Description
Lemon Chicken and Rice is prepared by first sautéing sweet onion and garlic in butter, which adds a gentle aromatic base. Chicken thighs are seasoned and browned quickly, creating a flavorful exterior. The rice is mixed with lemon zest, rosemary, and chicken bouillon before the chicken is returned on top and water added for simmering. Cooking covered allows the rice to absorb flavors and liquids, resulting in a creamy texture once finished. Parmesan cheese and fresh parsley stirred in at the end deepen the flavor and add subtle herbaceousness.
The dish offers a balance of bright lemon notes paired with savory chicken and creamy rice, producing a comforting yet lively meal. Cooking the chicken on top of the rice transfers its juices to the rice during simmering, enhancing overall taste. This integrated cooking method simplifies preparation and cleanup.
This recipe serves as a complete meal that requires minimal side dishes, though a simple green salad could be added for freshness. It works well for weeknight dinners or when feeding a family, providing hearty portions and a balanced plating.
Notes suggest adjustments for different rice types, such as using brown rice with separate cooking instructions. Leftovers reheat well either on the stove or in a microwave, ensuring convenience. Careful seasoning and not overcooking help maintain tender chicken and creamy rice consistency.
Ingredients
- 2 pounds chicken thigh or chicken tenders, boneless
- 2 tablespoons butter
- 1 sweet onion peeled and chopped, small
- 2-4 cloves garlic minced
- 1 ½ cups long-grain rice dried
- 2 lemon zested and juiced, large
- ½ teaspoon rosemary dried
- 1 tablespoon chicken bouillon paste or powder
- 3 water
- ¾ cup Parmesan Cheese grated
- ¼ cup parsley chopped
- salt
- black pepper
Instructions
- Set a large sauté pan (with a lid) over medium heat. Add the butter. Once melted, add the onions and garlic. Sauté for 2-3 minutes.
- Salt and pepper the chicken thighs liberally on both sides.
- Push the onions and garlic to the sides of the pan. Then place the chicken thighs in the pan in a single layer. Brown the chicken for 1-2 minutes per side, just until color forms. Move the chicken to a holding plate.
- Mix in the rice, lemon zest, rosemary, and bouillon in the pan. Stir well. Then place the chicken pieces on top of the rice and pour in the water.
- Cover and bring to a simmer. Lower the heat if needed, and simmer for 15-20 minutes, until the rice is cooked through. (The water should be completely absorbed and there should be vent holes in the top of the rice.)
- Remove the lid. Move the chicken pieces to the side of the pan. Stir ¼ cup lemon juice, the parmesan cheese, and parsley into the rice. Taste and season as needed. (The rice should be creamy. (Add ¼ - ½ cup water to loosen the texture if needed.)
- Serve warm. Garnish with extra cheese, parsley, or lemon slices if desired.
Notes
- One tablespoon of bouillon corresponds to three bouillon cubes if you use cubes instead of paste or powder.
- If using brown long-grain rice, cook it separately according to package instructions and add the chicken back into the pan halfway through cooking.
- Leftovers can be reheated on the stovetop or in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 618kcal | 31% |
| Carbohydrates | 46g | 15% |
| Protein | 34g | 68% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 169mg | 56% |
| Sodium | 360mg | 15% |
| Potassium | 508mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 25mg | 28% |
| Calcium | 189mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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