Lemon Chicken and Rice
Chicken thighs and rice are simmered with lemons and herbs is an easy recipe to impress your company with!
Servings 4 servings
Calories 500kcal
Ingredients
Chicken
- 2 tablespoon butter
- 4 chicken thighs (skin on, bone in)
- Salt and pepper
- 1 teaspoon Italian seasoning
- 1 lemon sliced
Rice
- 1 red onion chopped
- 4 garlic cloves minced
- 1 cup white rice (uncooked)
- 2 ¼ cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- Parsley (for garnish)
Instructions
Chicken
- Season chicken with salt, pepper and Italian seasoning. Heat the skillet on medium high heat and add butter to the preheated skillet. Once melted, add seasoned chicken to the skillet and brown it for 5 minutes on each side on medium high heat.
- Remove chicken and add lemons to the pan. Sear them only a little, until the juices are released. Remove lemons from the pan as well.
Rice
- To the same skillet, add chopped onion and garlic and cook until slightly translucent.
- Add the rice, chicken broth, garlic powder, salt and Italian seasoning to the skillet over medium heat and use a wooden spoon to scrape the browned bits from the pan. Let rice come to a small boil, then reduce heat to a simmer.
- Place the chicken on top of the rice, cover with lid and let cook an additional 20 to 25 minutes or until rice is tender and liquid is absorbed.
- Make sure to check the chicken for doneness by cutting. Chicken should be cooked through at the very end of simmering process.
- Turn off the heat. Stir the rice really well and garnish with lemons. Let it sit for about 5 minutes with a lid closed. Garnish with parsley.
Nutrition
Calories: 500kcal | Carbohydrates: 44g | Protein: 23g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 126mg | Sodium: 1063mg | Potassium: 502mg | Fiber: 2g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 25.5mg | Calcium: 61mg | Iron: 2.1mg