Lemon Herb Chicken and Rice Pilaf

Why Make This Recipe

Lemon Herb Chicken and Rice Pilaf is a delightful dish that combines tender chicken with flavorful rice, making it a perfect meal for family dinners or special occasions. The bright notes of lemon paired with aromatic herbs add freshness that complements the heartiness of the chicken and rice. Not only is it delicious, but it’s also simple to prepare, making it an excellent choice for cooks of all skill levels.

How to Make Lemon Herb Chicken and Rice Pilaf

Ingredients

• 4 chicken breasts
• 2 cups rice
• 4 cups chicken broth
• 2 tablespoons olive oil
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat.
2. Season chicken breasts with salt, pepper, thyme, and oregano. Add to skillet and cook until golden brown on both sides and cooked through, about 6-8 minutes per side.
3. Remove chicken from skillet and set aside.
4. In the same skillet, add remaining butter and garlic. Sauté until fragrant.
5. Add rice and stir for 2 minutes.
6. Pour in chicken broth, lemon juice, and lemon zest. Bring to a boil.
7. Reduce heat, cover, and simmer for 15-20 minutes until rice is tender.
8. Add chicken back to the pan, cover, and let it reheat.
9. Garnish with fresh parsley before serving.

How to Serve Lemon Herb Chicken and Rice Pilaf

Serve the Lemon Herb Chicken and Rice Pilaf hot, directly from the skillet or plated on individual dishes. You can pair it with a fresh green salad or steamed vegetables for a balanced meal. The delicious aroma of lemon and herbs will make your meal even more inviting.

How to Store Lemon Herb Chicken and Rice Pilaf

To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator. It will keep for about 3-4 days. You can also freeze it for up to two months. Just ensure it’s in a freezer-safe container and label it with the date.

Tips to Make Lemon Herb Chicken and Rice Pilaf

• Make sure the chicken is cooked through but not overcooked to keep it juicy.
• Use a good quality chicken broth for deeper flavor.
• Fresh herbs can be used instead of dried herbs for a more vibrant taste.
• If you want extra lemony flavor, add more lemon juice or zest to taste.

Variation

You can easily customize this recipe. For a vegetarian version, replace the chicken with chickpeas or tofu, and use vegetable broth instead. Add seasonal vegetables like bell peppers or spinach for extra nutrition and color.

FAQs

1. Can I use different types of rice?
Yes, you can use other types of rice, but cooking times may vary. Brown rice, for example, will take longer to cook.

2. Can I prepare this dish in advance?
Yes, you can make it ahead of time. Just reheat it gently before serving to keep the chicken moist.

3. What can I serve with Lemon Herb Chicken and Rice Pilaf?
This dish pairs well with a side salad, steamed vegetables, or roasted asparagus for a complete meal.

Lemon Herb Chicken and Rice Pilaf

A delightful dish combining tender chicken with flavorful rice, bright lemon notes, and aromatic herbs, perfect for family dinners or special occasions.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 540

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces chicken breasts
• 2 cups rice Any variety; adjust cooking time for different types.
• 4 cups chicken broth Use good quality for deeper flavor.
• 2 tablespoons olive oil
• 4 tablespoons butter Divided during cooking.
• 3 cloves garlic, minced
• 1 piece lemon, juiced and zested For freshness and flavor.
• 1 teaspoon dried thyme Can substitute with fresh if available.
• 1 teaspoon dried oregano Can substitute with fresh if available.
• Salt and pepper to taste
• Fresh parsley for garnish Used for presentation.

Method

 

Cooking the Chicken

1. In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat.
2. Season chicken breasts with salt, pepper, thyme, and oregano. Add to skillet and cook until golden brown on both sides and cooked through, about 6-8 minutes per side.
3. Remove chicken from skillet and set aside.

Cooking the Rice Pilaf

1. In the same skillet, add remaining butter and garlic. Sauté until fragrant.
2. Add rice and stir for 2 minutes.
3. Pour in chicken broth, lemon juice, and lemon zest. Bring to a boil.
4. Reduce heat, cover, and simmer for 15-20 minutes until rice is tender.
5. Add chicken back to the pan, cover, and let it reheat.
6. Garnish with fresh parsley before serving.

Notes

To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator for about 3-4 days or freeze it for up to two months. Make sure it’s in a freezer-safe container and label it with the date.