One Pan Lemon Herb Chicken Rice (with Chicken Breast!)

Ingredients

• 2 pieces Chicken Breast (skinless, boneless; halved horizontally to make 4 pieces)
• 1 tsp Paprika (smoked or sweet)
• 1 tsp Italian Seasoning (or dried oregano)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for coating chicken)
• 2 tbsp Unsalted Butter (for sautéing aromatics)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 cup Long-Grain White Rice (rinsed)
• 2 cups Chicken Stock (low-sodium)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 whole Fresh Lemon (zest for garnish)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 1 tsp Balsamic Vinegar (optional drizzle)

Instructions

1. Season Chicken

   Slice each chicken breast horizontally to create four even pieces. Pat dry, then drizzle with olive oil and coat with paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.

   Time: PT5M

2. Sear Chicken

   Heat the large skillet over medium‑high heat. Add a thin layer of olive oil and place the chicken pieces skin‑side down. Sear 2–3 minutes per side until golden brown but not fully cooked. Remove and set aside.

   Time: PT5M

   Temperature: medium‑high heat

3. Sauté Aromatics

   In the same pan, add the butter. Once melted, stir in the diced onion and minced garlic. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3–4 minutes.

   Time: PT4M

   Temperature: medium

4. Toast the Rice

   Add the rinsed rice to the pan and stir to coat each grain with butter and aromatics. Toast for about 1 minute, allowing the rice to turn slightly opaque.

   Time: PT1M

   Temperature: medium

5. Add Liquid

   Pour in the chicken stock and freshly squeezed lemon juice. Stir, deglazing the pan to lift any caramelized bits. Bring the mixture to a gentle simmer.

   Time: PT2M

   Temperature: medium‑high

6. Simmer Chicken and Rice

   Nestle the seared chicken pieces on top of the rice. Reduce heat to low, cover the skillet with a lid, and let simmer for 15–18 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

   Time: PT18M

   Temperature: low simmer

7. Finish and Garnish

   Remove the pan from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, stir gently to absorb any remaining liquid, then sprinkle fresh lemon zest and chopped parsley over the top. Drizzle a tiny amount of balsamic vinegar if desired and serve.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

35g

Fat

10g

Fiber

1g