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Easy 20-Minute Spring Lemon Garlic Chicken and Rice

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A quick and flavorful one-pan chicken and rice dish with bright lemon, fragrant garlic, and fresh herbs. Perfect for busy weeknights, this recipe comes together in just 20 minutes using simple ingredients.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken thighs
  • 1 cup (200 grams) long-grain white rice (basmati or jasmine)
  • 2 cups (475 ml) low-sodium chicken broth
  • 2 large lemons (zest and juice)
  • 6 cloves garlic, minced
  • 1/4 cup (15 grams) fresh flat-leaf parsley, chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 tablespoon (14 grams) unsalted butter
  • Salt and black pepper to taste
  • Optional: lemon slices and extra fresh herbs for garnish

Instructions

  1. Prep your ingredients first (5 minutes): Pat chicken thighs dry, season with salt and pepper. Mince garlic, chop parsley, zest and juice lemons, measure rice and broth.
  2. Sear the chicken (4 minutes): Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place chicken in a single layer, cook undisturbed 2 minutes per side until golden brown. Transfer to a plate; do not wipe pan.
  3. Sauté the aromatics (1 minute): Reduce heat to medium, add remaining 1 tablespoon olive oil. Add garlic, cook 30 seconds until fragrant. Add lemon zest and thyme, stir 15 seconds.
  4. Toast the rice (2 minutes): Add rice to pan, stir 2 minutes until grains look translucent at edges.
  5. Add the liquid (1 minute): Pour in chicken broth and lemon juice. Scrape up browned bits from pan bottom. Bring to a gentle boil.
  6. Return the chicken and simmer (10 minutes): Nestle chicken back into pan with any accumulated juices. Cover, reduce heat to low, simmer 10 minutes without lifting lid.
  7. Rest and finish (2 minutes): Turn off heat, let rest covered 2 minutes. Remove lid, fluff rice with fork, stir in butter and parsley.
  8. Serve immediately: Spoon rice onto plates, top with chicken, garnish with lemon slices and herbs if desired.

Notes

For best results, use room temperature chicken and get the pan hot before searing. Don’t lift the lid during simmering. If rice is still wet after 10 minutes, let rest covered 2-3 more minutes. For a vegetarian version, swap chicken for chickpeas and use vegetable broth.

Nutrition

Keywords: lemon garlic chicken, chicken and rice, one-pan dinner, quick weeknight meal, spring recipe, 20-minute meal

Find it online: https://coracooks.com/easy-20-minute-spring-lemon-garlic-chicken-and-rice/