Lemon chicken and rice recipe - One-pot chicken and rice recipe made with pan-seared chicken, lemon, and rice. This is an easy chicken recipe where the chicken is marinated with lemon herb seasoning, pan seared until slightly charred, layered over rice and then simmered until the rice is cooked.
Pan or Skillet
For lemon chicken marinade
2large chicken breastsliced in halves
1/2tspcrushed black pepper
salt to taste
To pan fry the chicken
1tbspbutter + 1 tsp oil(use unsalted butter)
For lemon chicken and rice
1tspfinely chopped garlic
1/2tspred pepper flakesadd as per taste
2cupschicken broth or add water
1cupricerinse it well and soak for 30 minutes before adding it
1/2cupfrozen green peas
1tbspfinely chopped cilantro
Slice the chicken breast in halves or you can pound it.
Marinate the chicken with salt, pepper, Italian seasoning, lemon juice, lemon zest, and oil. Set it aside for 30 minutes.
Rinse the rice with water 2-3 times until the cloudiness of water is gone. Drain off the water. Soak the rice in water for 30 minutes.
Chop the onions, and garlic. Slice lemons. Set these aside.
Making Lemon Chicken and Rice
In a large skillet or pan, heat 1 tbsp butter + 1 tsp of oil over high heat.
Place the marinated chicken on the pan. Cook until slightly charred from both sides. No need to cook it completely at this stage. Remove it to a plate. Cover to keep it warm.
Add onions and 1 tbsp butter in the same pan. Cook until onions are translucent.
Add garlic, red pepper flakes and Italian seasoning. Stir and cook for 30 seconds.
Next, add the chicken broth and lemon juice. Stir to combine. Stir and scrape the bottom of the pan to remove browned bits.
Taste it and add salt and pepper as per taste.
Add rice and green peas. Gently stir to combine.
Let the chicken stock come to a boil.
Once it comes to a boil, add the chicken back to the pan.
Cover with a lid and cook it on low heat for 15-20 minutes or until the water is absorbed by rice.
Remove from heat. Keep it aside for 5 minutes.
Garnish with lemon sliced and coriander leaves.
Marinate the chicken with lemon herb marinade for at least 30 minutes. It will make the chicken tender and juicy.
Cook the chicken breast until it is charred. Do not completely cook it at this stage. We will cook it later with rice.
Rice to liquid ratio is important. Add water as per the brand of rice you are using. There will be instructions on the package for the rice to water ratio.
Use a tight-fitting lid to cover the pan. If the steam escapes from the lid then you have to add more water to cook the rice.
Do not stir the rice when it is simmering. It will break the rice grains and rice will become mushy.
I added green peas to the recipe. You can skip it or add any other greens like broccoli.
Butter gives richness to the rice dish. It also keeps the rice nice and moist. Use unsalted butter for this recipe.
Full recipe: https://theyummydelights.com/lemon-chicken-rice-skillet/