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- 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 2 cups chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Zest and juice of 1 lemon - 1 cup frozen peas - 2 tablespoons olive oil - Salt and pepper, to taste - Fresh parsley, chopped for garnish (optional)

One-Pan Lemon Herb Chicken and Rice

Discover the simplicity and deliciousness of One-Pan Lemon Herb Chicken and Rice. This easy recipe combines succulent chicken thighs, fragrant herbs, and wholesome rice, all cooked in one pan for minimal cleanup. The zesty lemon brightens the dish while the peas add nutrition and color. Perfect for busy weeknights, this meal is not only hearty and satisfying but also promotes healthy eating with lean protein and essential vitamins. Bring comfort and flavor to your table!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 lemon (zest and juice)

2 tsp dried oregano

1 tsp dried thyme

1 tsp garlic powder

Salt and pepper, to taste

2 tbsp olive oil

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs, lemon juice, lemon zest, oregano, thyme, garlic powder, salt, and pepper. Let it marinate for at least 30 minutes to enhance the flavors.

    Sauté Aromatics: In a large skillet or pan over medium heat, add olive oil. Once hot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.

      Brown the Chicken: Push the onion and garlic to the sides of the pan. Increase the heat to medium-high and add the marinated chicken thighs. Cook for about 5 minutes on each side until they are browned. Remove the chicken and set aside temporarily.

        Toast the Rice: In the same pan, add the rice and toast it for about 2 minutes, stirring occasionally, to infuse it with the flavors from the pan.

          Add Broth and Cook: Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Place the browned chicken back on top of the rice, cover, and reduce the heat to low. Cook for 15-18 minutes or until the rice is cooked and has absorbed the liquid.

            Add Peas and Finish: In the last 5 minutes of cooking, sprinkle frozen peas on top of the chicken and rice. Cover again until the peas are heated through.

              Garnish and Serve: Remove from heat and let it rest for a couple of minutes. Fluff the rice with a fork, garnish with chopped parsley, and serve warm, with lemon wedges on the side if desired.

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