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Lemon Herb Chicken and Rice Skillet

Lemon Herb Chicken and Rice Skillet

Tender chicken thighs simmer with long-grain rice, lemon, garlic, and herbs in one skillet for a balanced weeknight dinner. The rice absorbs the savory broth while the chicken finishes gently to a safe, juicy doneness.

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves: 4

Ingredients

  • 1 medium carrot (finely diced)
  • 1 cup long-grain white rice (rinsed and drained)
  • 2 tbsp lemon juice (freshly squeezed)
  • 1.25 tsp kosher salt
  • 1 tsp dried oregano
  • 0.5 tsp black pepper (freshly ground)
  • 2 tbsp olive oil
  • 3 cups baby spinach (loosely packed)
  • 1.5 lb boneless skinless chicken thighs (trimmed)
  • 1 medium yellow onion (finely diced)
  • 2 cups low-sodium chicken broth
  • 0.25 cup fresh parsley (chopped)
  • 1 tsp lemon zest (finely grated)
  • 4 cloves garlic (minced)

Instructions

  1. Place the chicken thighs on a rimmed cutting board or plate, keep them separate from vegetables and ready-to-eat ingredients, and pat them dry with paper towels for about 1 minute so they brown well.
  2. Season both sides of the chicken thighs with 1 tsp kosher salt and 0.5 tsp black pepper, then wash your hands, the cutting board, and any surfaces that touched the raw chicken with hot soapy water before continuing.
  3. Heat 2 tbsp olive oil in a 12-inch deep skillet with a tight-fitting lid over medium-high heat until the oil shimmers, about 1 minute.
  4. Add the chicken thighs in a single layer to the hot skillet and sear without moving until the first side is golden brown, 4 to 5 minutes.
  5. Turn the chicken with tongs and sear the second side until lightly browned, 2 to 3 minutes; transfer the chicken to a clean plate, noting that it will not be fully cooked yet.
  6. Reduce the heat to medium, add the finely diced yellow onion and finely diced carrot to the same skillet, and cook with a wooden spoon until the onion is translucent and the carrot begins to soften, 4 to 5 minutes.
  7. Add the minced garlic, 1 tsp dried oregano, and the remaining 0.25 tsp kosher salt to the skillet, and stir over medium heat until fragrant, about 30 seconds.
  8. Add 1 cup rinsed and drained long-grain white rice to the skillet and stir constantly over medium heat until the grains are glossy and lightly toasted at the edges, 1 to 2 minutes.
  9. Pour in 2 cups low-sodium chicken broth, 2 tbsp lemon juice, and 1 tsp lemon zest, scraping the bottom of the skillet with the wooden spoon to loosen any browned bits, then bring the liquid to a steady simmer over medium-high heat, about 2 minutes.
  10. Nestle the seared chicken thighs and any juices from the clean plate into the rice, reduce the heat to low, cover the skillet tightly, and simmer until the rice is tender and most of the liquid is absorbed, 18 to 20 minutes.
  11. Insert an instant-read thermometer into the thickest part of the largest chicken thigh; the chicken must read 165°F (74°C), and if it is below that temperature, cover the skillet and cook over low heat for 2 to 4 minutes more before checking again.
  12. Remove the covered skillet from the heat and let the chicken and rice rest for 5 minutes so the rice finishes steaming and the chicken juices settle.
  13. Uncover the skillet, scatter 3 cups baby spinach over the rice, and fold gently with a silicone spatula for 1 to 2 minutes until the spinach wilts from the residual heat.
  14. Sprinkle 0.25 cup chopped fresh parsley over the skillet, fluff the rice around the chicken with a fork, and serve hot when the grains are separate and the chicken is juicy.

Nutrition (per serving)

  • Calories: 507
  • Protein: 40 g
  • Fat: 21 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Sugar: 3 g
  • Sodium: 941 mg

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