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For the zesty lemon herb chicken and rice, gather the following ingredients: - 4 boneless, skinless chicken thighs - 1 cup basmati rice - 2 cups low-sodium chicken broth - 2 tablespoons olive oil - 2 cloves garlic, minced - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon slices (for garnish) When it comes to picking quality ingredients, I recommend these brands: - Chicken: Look for organic or free-range chicken thighs for best flavor. - Rice: Choose Basmati rice from brands like Royal or Tilda. - Broth: Use low-sodium broth from Swanson or Kitchen Basics for depth without the salt. - Olive Oil: Extra virgin olive oil from California Olive Ranch is a great choice. - Spices: Try Simply Organic or McCormick for dried herbs and spices. If you can't find some ingredients, here are easy swaps: - Chicken Thighs: Boneless, skinless chicken breasts work fine too. - Basmati Rice: Jasmine rice or long-grain white rice can replace basmati. - Olive Oil: Use avocado oil or canola oil in its place. - Fresh Herbs: If you lack fresh herbs, use 1/3 of the amount of dried herbs. - Chicken Broth: Vegetable broth works well for a lighter option. This recipe combines simple ingredients for a tasty dish. You can find the full recipe and enjoy each step of making this delightful meal. To start, gather your ingredients. You need olive oil, garlic, lemon zest, lemon juice, dried thyme, oregano, paprika, salt, and pepper. In a bowl, mix these items well. This is your marinade. Next, add the chicken thighs. Coat them fully in the marinade. Let the chicken sit for at least 30 minutes. This helps the flavors soak in deeply. Heat a large skillet over medium heat. Add the marinated chicken thighs to the skillet. Cook each side for about 5-6 minutes. You want them to be golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add the basmati rice. Toast it for about 2 minutes. Stir it often until it looks slightly clear. Now, pour in the chicken broth. Bring this mixture to a boil. After it boils, lower the heat to low. Cover it and let it simmer for 15 minutes. When time's up, remove it from heat and keep it covered for 5 more minutes. Finally, fluff the rice with a fork. Place the chicken back on top of the rice. Cover and let it warm for another 2-3 minutes. Serve hot, and don’t forget the fresh parsley and lemon slices! For the full recipe, check out the earlier sections. To marinate chicken well, use a good mix of flavors. I like to combine olive oil, garlic, lemon juice, and herbs. This mix adds taste and helps keep the chicken juicy. Coat the chicken thighs fully in the marinade. Let them soak for at least 30 minutes. For best results, marinate overnight in the fridge. This makes the chicken even more flavorful. Fluffy rice is key to this dish. Start by toasting the basmati rice in the skillet for about two minutes. This step adds a nice nutty flavor. When you add chicken broth, bring it to a boil. Then, reduce the heat and cover it. Let it cook on low for about 15 minutes. After that, let it sit for five minutes. Fluff the rice with a fork to separate the grains. This keeps your rice light and airy. When serving lemon herb chicken and rice, make it visually appealing. Place the chicken on top of the rice. Add fresh parsley and lemon slices for color. This not only looks good but also enhances the flavor. You can also serve it with a side salad or steamed veggies. These add freshness and balance to the meal. For more ideas, check out the Full Recipe for inspiration. {{image_2}} You can add colorful veggies to your lemon herb chicken and rice. Try carrots, bell peppers, or peas. These vegetables add nutrients and flavor. Just toss them in when you cook the rice. They will steam perfectly while the rice cooks. This method keeps the dish healthy and tasty. For a kick, add some heat to your dish. Mix in red pepper flakes or cayenne pepper. Start with a small amount, then taste and adjust. You can also use a spicy marinade for the chicken. This variation gives you a zesty, bold flavor. It’s perfect for those who love spicy foods. To simplify your cooking, try the one-pot version. Cook the chicken and rice in the same skillet. Start by searing the chicken, then add the rice and broth. Everything cooks together, saving time and dishes. The chicken stays juicy, and the rice absorbs all the flavors. It’s easy and delicious! For the complete method, check the Full Recipe. To store leftovers, let the lemon herb chicken and rice cool first. Place them in an airtight container. Make sure to separate the chicken from the rice if you prefer. This keeps both fresh longer. Store the container in the fridge. Leftovers can last for about 3 to 4 days. When ready to eat, reheat the chicken and rice. You can use a microwave or a skillet. For the microwave, place the food in a bowl, cover it with a lid, and heat for 1 to 2 minutes. Stir halfway through. For the skillet, add a splash of broth or water. Heat over low until warm. This keeps the dish moist and tasty. If you want to freeze the dish, it’s best to do so right after cooking. Put the cooled chicken and rice in a freezer-safe container. Make sure to label it with the date. You can freeze it for up to 3 months. When you are ready to enjoy it, thaw it in the fridge overnight. Then, reheat as mentioned above. This method helps preserve the flavors. For the best taste, try to eat it within a month. For more details on how to make this dish, check the Full Recipe. Yes, you can use brown rice instead of basmati. Brown rice has a nutty flavor and a chewy texture. However, it takes longer to cook. You will need to adjust the cooking time to about 40-45 minutes. Also, use a bit more broth since brown rice absorbs more liquid. You can store lemon herb chicken and rice for up to four days in the fridge. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it. It can last up to three months in the freezer. Several side dishes go well with lemon herb chicken and rice. Here are a few ideas: - Steamed broccoli - Roasted asparagus - Mixed green salad - Garlic bread - Grilled vegetables These sides add color and flavor to your meal. You can mix and match them based on your taste. For the full recipe, check the details above! This blog post shared how to make lemon herb chicken and rice. We covered key ingredients, cooking steps, and useful tips for perfect meals. I explained variations to keep it exciting and how to store leftovers. As you try this dish, remember to play with flavors and ingredients. Cooking can be fun! Enjoy making a meal that your family will love.

Lemon Herb Chicken and Rice

Indulge in the flavors of Zesty Lemon Herb Chicken & Rice, a delightful dish that's perfect for any meal! This easy recipe features juicy chicken thighs marinated in zesty lemon and aromatic herbs, paired with fluffy basmati rice cooked in savory chicken broth. In just one hour, you can create a mouthwatering dinner that will impress your family and friends. Click to discover the full recipe and bring a burst of flavor to your table!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup basmati rice

2 cups low-sodium chicken broth

2 tablespoons olive oil

2 cloves garlic, minced

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions
 

In a bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, thyme, oregano, paprika, salt, and pepper. Mix well to create a marinade.

    Add the chicken thighs to the marinade and coat thoroughly. Let it marinate for at least 30 minutes to allow the flavors to penetrate.

      In a large skillet over medium heat, add the marinated chicken thighs and sear for about 5-6 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.

        In the same skillet, add the basmati rice and toast for about 2 minutes, stirring frequently until slightly translucent.

          Pour in the chicken broth and bring the mixture to a boil. Once boiling, lower the heat to low, cover, and let it simmer for 15 minutes.

            After 15 minutes, remove the skillet from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork.

              Return the cooked chicken to the skillet, placing it on top of the rice. Cover and let it warm through for another 2-3 minutes.

                Serve the dish hot, garnished with fresh parsley and lemon slices on the side for an extra zing.

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