Buttery Lemon Herb Chicken & Rice

In our home, weeknight dinners need to be two things: delicious and easy. Juggling work, school runs, and everything in between leaves little time for complicated recipes. That’s why this Buttery Lemon Herb Chicken & Rice has become an absolute staple. From the moment the aroma of lemon and herbs starts to fill the kitchen, you know you’re in for a treat. The chicken comes out incredibly tender and juicy, infused with bright, zesty flavors, and the rice is perfectly cooked, absorbing all those delicious pan juices. Even my pickiest eater clears their plate when this is on the menu! It’s a dish that’s both comforting and refreshing, making it perfect for any season. Honestly, if you’re looking for a simple yet impressive meal that the whole family will love, you absolutely must try this recipe. It’s become a regular in our rotation, and I have a feeling it will become one in yours too!

Ingredients for Buttery Lemon Herb Chicken & Rice

• Chicken Thighs (1.5 lbs): Bone-in, skin-on thighs are recommended for maximum flavor and juiciness. They stay moist during cooking and render delicious fat.
• Long Grain Rice (1 cup): Provides a fluffy base to soak up all the flavorful pan juices. Basmati or Jasmine rice also work well.
• Chicken Broth (2 cups): Low sodium chicken broth is ideal to control the saltiness of the dish and adds depth of flavor to the rice.
• Lemon (1 large): We’ll use both the zest and juice. Lemon zest provides bright citrusy aroma, while the juice adds tanginess.
• Butter (4 tbsp): Unsalted butter adds richness and a beautiful buttery flavor to both the chicken and the rice.
• Olive Oil (2 tbsp): Used for searing the chicken and adds healthy fats.
• Garlic (4 cloves): Fresh garlic, minced, adds a pungent and savory base to the flavor profile.
• Fresh Thyme (2 tbsp): Fresh thyme sprigs or leaves bring an earthy and slightly minty herb note.
• Fresh Rosemary (1 tbsp): Fresh rosemary, chopped, adds a piney and fragrant aroma, complementing the lemon and thyme.
• Fresh Parsley (¼ cup): Fresh parsley, chopped, for a bright, fresh, and slightly peppery finish, added at the end.
• Salt & Black Pepper: To season and enhance all the flavors in the dish.

Instructions: Cooking Buttery Lemon Herb Chicken & Rice

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This helps them to brown nicely. Season generously on both sides with salt and freshly ground black pepper.
2. Zest and Juice the Lemon: Zest the entire lemon using a microplane or fine grater, ensuring you only get the yellow zest and avoid the bitter white pith. Juice half of the lemon and set both zest and juice aside. Reserve the other half of the lemon for serving wedges if desired.
3. Sauté Aromatics: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once the oil is hot and shimmering, add the seasoned chicken thighs to the skillet, skin-side down. Sear the chicken for about 5-7 minutes until the skin is golden brown and crispy. Don’t overcrowd the pan; you may need to do this in batches.
4. Brown the Chicken Sides: Flip the chicken thighs and sear the other side for another 3-5 minutes until lightly browned. Remove the chicken from the skillet and set aside.
5. Sauté Garlic and Herbs: Reduce the heat to medium. Add butter to the skillet and let it melt. Add the minced garlic, fresh thyme, and fresh rosemary to the melted butter. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
6. Add Rice and Broth: Add the uncooked long grain rice to the skillet and stir to coat it with the butter, garlic, and herb mixture. Cook for about 1 minute, stirring constantly, to lightly toast the rice. This step enhances the rice’s flavor.
7. Pour in Broth and Lemon Juice: Pour in the chicken broth and lemon juice. Stir to combine everything and scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
8. Return Chicken to Skillet: Gently nestle the seared chicken thighs back into the skillet on top of the rice mixture, skin-side up.
9. Bake in the Oven: Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 25-30 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C). Use a meat thermometer to check the chicken’s internal temperature at the thickest part, avoiding the bone.
10. Rest and Garnish: Once cooked, remove the skillet from the oven and let it rest, still covered, for 5-10 minutes. This allows the rice to finish absorbing any remaining liquid and the chicken to become even more tender.
11. Fluff Rice and Garnish: Remove the lid or foil. Fluff the rice gently with a fork. Sprinkle the fresh lemon zest and chopped fresh parsley over the chicken and rice.
12. Serve: Serve the Buttery Lemon Herb Chicken & Rice hot, directly from the skillet or portioned onto plates. Garnish with lemon wedges if desired.

Nutrition Facts: Buttery Lemon Herb Chicken & Rice (Per Serving)

(Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: Approximately 1.5 cups
• Calories: 450 kcal
• Protein: 35g

Preparation Time: Simple and Efficient

This Buttery Lemon Herb Chicken & Rice recipe is wonderfully efficient, perfect for busy weeknights.

• Prep Time: 15 minutes (This includes chopping herbs, zesting lemon, and prepping ingredients).
• Cook Time: 40 minutes (Includes searing, simmering, and baking time).
• Total Time: Approximately 55 minutes from start to finish, making it a relatively quick and easy meal to get on the table.

How to Serve Buttery Lemon Herb Chicken & Rice

This dish is a complete meal on its own, but you can enhance your dining experience with complementary sides and garnishes. Here are some serving suggestions:

• Side Salads:
  • Simple Green Salad: A light vinaigrette-dressed green salad provides a refreshing contrast to the richness of the chicken and rice.
  • Cucumber Tomato Salad: A bright and crunchy salad with cucumbers, tomatoes, and a lemon-herb dressing complements the flavors of the main dish.
  • Mediterranean Salad: A salad with olives, feta cheese, and bell peppers adds a Mediterranean twist.
• Vegetables:
  • Steamed Asparagus or Green Beans: Lightly steamed or roasted green vegetables add a healthy and vibrant side.
  • Roasted Broccoli or Brussels Sprouts: Roasted vegetables with a touch of olive oil and salt provide a hearty and flavorful accompaniment.
  • Sautéed Spinach: Quickly sautéed spinach with garlic and a squeeze of lemon juice is a simple and nutritious side.
• Garnishes:
  • Fresh Lemon Wedges: Serve extra lemon wedges for squeezing over the dish for an extra burst of citrus.
  • Chopped Fresh Herbs: Extra parsley, thyme, or rosemary sprinkled on top enhances the visual appeal and freshness.
  • Red Pepper Flakes (optional): For those who like a little heat, a pinch of red pepper flakes adds a subtle kick.
• Bread:
  • Crusty Bread: Serve with crusty bread or baguette to soak up the delicious pan juices and sauce.
  • Garlic Bread: Garlic bread or breadsticks can be a comforting and satisfying addition.

Additional Tips for Perfect Buttery Lemon Herb Chicken & Rice

Here are eight helpful tips to ensure your Buttery Lemon Herb Chicken & Rice turns out perfectly every time:

1. Use Bone-In, Skin-On Chicken Thighs: While boneless, skinless thighs or chicken breasts can be used, bone-in, skin-on thighs provide the most flavor and stay incredibly moist during baking. The skin also crisps up beautifully in the oven.
2. Don’t Skip the Searing: Searing the chicken before baking is crucial for developing flavor and creating a crispy skin. This step adds depth and richness to the overall dish.
3. Toast the Rice: Toasting the rice in the butter and herb mixture for a minute before adding the broth enhances its nutty flavor and helps prevent it from becoming mushy.
4. Use Hot Chicken Broth: Using hot chicken broth helps to bring the mixture to a simmer quickly and ensures even cooking of the rice.
5. Ensure Proper Liquid Ratio: Using the correct ratio of rice to broth is essential for perfectly cooked rice. 1 cup of rice to 2 cups of broth is generally ideal for long-grain rice. Adjust slightly if using different types of rice.
6. Don’t Overbake: Bake the chicken and rice until the rice is tender and the chicken is cooked through (165°F/74°C). Overbaking can dry out the chicken and make the rice mushy. Check for doneness around the 25-minute mark and adjust baking time as needed.
7. Rest Before Serving: Allowing the dish to rest, covered, for 5-10 minutes after baking is important. This resting period allows the juices to redistribute within the chicken, making it more tender and flavorful, and lets the rice finish absorbing any remaining liquid.
8. Customize with Herbs: Feel free to experiment with different fresh herbs based on your preferences or what you have available. Oregano, marjoram, or even a touch of dill can be delicious additions or substitutions.

Frequently Asked Questions (FAQ) About Buttery Lemon Herb Chicken & Rice

Q1: Can I use boneless, skinless chicken breasts instead of chicken thighs?

A: Yes, you can, but keep in mind that boneless, skinless chicken breasts tend to dry out more easily than chicken thighs. If using chicken breasts, reduce the baking time slightly and ensure you don’t overcook them. Consider searing them for a shorter time as well. You might also want to add a tablespoon or two of extra butter to help keep them moist.

Q2: Can I make this recipe ahead of time?

A: While best served fresh, you can prepare components of this dish in advance. You can sear the chicken and sauté the garlic and herbs ahead of time. Store them separately in the refrigerator. When ready to cook, proceed with the recipe from step 6. For best rice texture, it’s recommended to cook the rice closer to serving time. Leftovers can be stored in the refrigerator for up to 3 days, but the rice may become slightly softer upon reheating.

Q3: Can I use different types of rice for this recipe?

A: Yes, you can use other types of long-grain rice like Basmati or Jasmine rice. Cooking times may slightly vary depending on the type of rice. Avoid using short-grain rice like Arborio (risotto rice) or sushi rice as they have a different starch content and will result in a different texture.

Q4: What if I don’t have fresh herbs? Can I use dried herbs?

A: Fresh herbs provide the best flavor, but you can substitute dried herbs if necessary. Use about 1 teaspoon of dried thyme and ½ teaspoon of dried rosemary for this recipe. Add dried herbs when you sauté the garlic in butter. Keep in mind that the flavor will be more concentrated with dried herbs, so use them sparingly.

Q5: Can I add vegetables to this dish?

A: Absolutely! You can add vegetables like chopped bell peppers, onions, zucchini, or peas to this recipe. Add hardier vegetables like bell peppers and onions when you sauté the garlic. Add softer vegetables like zucchini or peas towards the end of the baking time, about 10-15 minutes before it’s done, so they don’t become mushy.

Q6: How do I ensure the chicken skin stays crispy in the oven?

A: Searing the chicken skin-side down first is crucial for crispiness. Make sure the skillet is hot when you add the chicken. Avoid overcrowding the pan, as this can steam the chicken instead of searing it. Baking uncovered for the last 5-10 minutes of cooking time can also help crisp up the skin further, but watch carefully to prevent burning.

Q7: Is this recipe gluten-free and dairy-free adaptable?

A: Yes, this recipe is naturally gluten-free. To make it dairy-free, substitute the butter with olive oil or a dairy-free butter alternative. Ensure your chicken broth is also gluten-free and dairy-free if needed.

Q8: Can I double this recipe to serve a larger crowd?

A: Yes, you can easily double this recipe. Use a larger oven-safe skillet or roasting pan to accommodate the increased quantity. Ensure the chicken is still in a single layer for even cooking. You may need to slightly increase the baking time, so check for doneness using a meat thermometer.

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