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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
Cook Time 40 minutes
Total Time 55 minutes
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.