Go Back
To make a tasty Lemon Garlic Chicken and Rice, gather these simple ingredients: - 4 bone-in, skin-on chicken thighs - 1 cup long-grain white rice - 2 cups chicken broth - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest of 1 lemon - 1/4 cup freshly squeezed lemon juice - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped, for garnish These ingredients come together to create a dish full of flavor. The chicken thighs give a nice, juicy bite. The rice soaks up all the tasty broth and lemon juice, making it fluffy and zesty. Garlic adds a warm, savory note that ties everything together. Don't forget the parsley; it adds a fresh, colorful touch. Each ingredient plays a key role in making this dish special. {{ingredient_image_1}} - In a bowl, combine minced garlic, lemon zest, lemon juice, olive oil, oregano, paprika, salt, and pepper. - Add the chicken thighs, ensuring they are fully coated in the marinade. - Let marinate in the refrigerator for at least 30 minutes or up to 2 hours for best flavor. Marinating the chicken helps the flavors sink in. The lemon and garlic work together to give the chicken a bright taste. This step is key to making your dish pop with flavor! - Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. - Remove the chicken from the marinade (save the marinade) and sear the chicken thighs skin-side down for about 5-7 minutes. - Flip and cook for an additional 4-5 minutes until golden brown. - Remove the chicken from the pan and set it aside. Searing adds a nice crust to the chicken. The crispy skin makes each bite satisfying. It also helps lock in the juices for a moist finish. - In the same skillet, add the rice and toast it for 2 minutes, stirring often. - Pour in the chicken broth and add the reserved marinade. - Bring to a boil, then reduce heat to low and cover the skillet. - Simmer for about 15 minutes, or until the rice is cooked and has absorbed most of the liquid. Toasting the rice brings out its natural nutty flavor. The broth and marinade add depth and richness to each grain. - Nestle the seared chicken thighs on top of the rice. - Cover the skillet again and cook for an additional 10-15 minutes on low heat. This step allows the chicken to finish cooking while the flavors meld together. The rice absorbs the juices from the chicken, creating a delicious blend. - Once everything is cooked, remove the skillet from heat. - Let it sit for a few minutes. - Garnish with freshly chopped parsley before serving. Resting the dish allows the flavors to settle. The parsley adds a nice touch and brightens the plate. Enjoy your savory lemon garlic chicken and rice! To boost the taste of your Lemon Garlic Chicken and Rice, marinate the chicken longer. A good rule is to let it sit for at least two hours. This gives the flavors time to soak in. Also, always use fresh herbs for garnish. They add color and a burst of flavor that makes the dish pop. For perfect searing, make sure your skillet is hot before adding the chicken. This helps create a nice, crispy skin. Sear the chicken thighs skin-side down first. After a few minutes, flip them to cook the other side. To ensure fluffy rice, toast it briefly in the skillet before adding broth. This step brings out the nutty flavor and prevents it from getting mushy. Use a large skillet or a Dutch oven for this recipe. These are great for even heat. They also allow enough space for the chicken and rice. For preparation, you will need a good chef's knife, a cutting board, and measuring cups. These tools help make your cooking smooth and easy. Pro Tips Marinate for Maximum Flavor: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 2 hours or overnight if possible. Perfectly Crispy Skin: Ensure your skillet is hot enough before adding the chicken. This helps achieve that beautiful crispy skin. Rice Texture Matters: Toasting the rice before adding the liquid enhances its nutty flavor and helps achieve a fluffier texture. Garnish for Freshness: Always add fresh herbs like parsley just before serving. They add a pop of color and a burst of freshness to the dish. {{image_2}} You can switch chicken thighs for chicken breasts. Breasts cook faster and are leaner. This change makes the dish lighter but may dry out quicker. Use a meat thermometer to check doneness and avoid overcooking. Using brown rice instead of white rice adds more fiber. Brown rice takes longer to cook, so adjust the cooking time. Replace the 1 cup of white rice with 1 cup of brown rice. You'll need 2 ½ cups of chicken broth instead of 2 cups. Add vegetables for extra taste and nutrition. Bell peppers and spinach work well. Chop them and add them to the rice when simmering. This makes the dish colorful and healthy. Incorporate spices for different flavor profiles. Try adding cumin for a warm, earthy taste. You can also use curry powder for a unique twist. This gives your dish a whole new character without much effort. You can adapt this recipe for an Instant Pot or slow cooker. For the Instant Pot, sauté the chicken first, then cook on high for 10 minutes. If using a slow cooker, sear the chicken first. Then place it in the slow cooker with the rice and broth. Cook on low for about 6 hours. Grilling chicken instead of searing adds a smoky flavor. Marinate the chicken as usual, then grill it for 6-8 minutes on each side. This method gives a nice char and pairs beautifully with the rice. To keep your Lemon Garlic Chicken and Rice fresh, follow these tips: - Refrigerating leftovers: Place the cooled dish in an airtight container. It can last in the fridge for about 3 to 4 days. Make sure to let it cool down before sealing. This helps prevent condensation and soggy rice. - Freezing guidelines: If you want to store it longer, freezing is a great option. Use a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to avoid freezer burn. You can keep it in the freezer for up to 3 months. To enjoy your dish again, reheating it properly is key. Here are the best methods: - Methods for best results: The oven is great for reheating. Preheat it to 350°F (175°C). Place your chicken and rice in an oven-safe dish, cover it with foil, and heat for about 20 minutes. You can also use the microwave. Just heat it in short bursts, stirring in between, until warm. - How to avoid dry rice: To keep the rice fluffy, add a splash of water or broth before reheating. This helps create steam and keeps the rice moist. Cover the dish while reheating to trap the steam. You can store Lemon Garlic Chicken and Rice in the fridge for up to four days. Make sure to place it in an airtight container. This helps keep it fresh and tasty. If you want to keep it longer, freeze it. It can last for up to three months in the freezer. Yes, you can make this dish ahead of time. Cook it fully and let it cool. Once cool, store it in the fridge. This dish reheats well, so enjoy it later without losing flavor. Lemon Garlic Chicken and Rice pairs well with many sides. Try a simple green salad or steamed veggies. You can also serve it with garlic bread or roasted potatoes for a heartier meal. Yes, you can use other types of rice. Brown rice is a great option, but it will need more cooking time. Quinoa is another choice, which adds a nice texture. Just adjust the liquid and cooking time as needed. Yes, marinating chicken overnight is safe. It can deepen the flavors and make the chicken more tender. Just make sure to keep it in the fridge while it marinates. This article shared a simple, tasty recipe for Lemon Garlic Chicken and Rice. I covered all the steps, from marinating to serving. You can enhance the dish with tips and variations. Remember, cooking is fun and allows for creativity. With a few changes, you can make this dish your own. Enjoy the flavors and share it with others! You'll impress your family with this easy meal. Now, gather your ingredients and start cooking!

Zesty Lemon Garlic Chicken with Fluffy Rice

A flavorful dish featuring marinated chicken thighs served over fluffy rice, enhanced with lemon and garlic.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 thighs bone-in, skin-on chicken
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 lemon zest of
  • 1 4 cup freshly squeezed lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Instructions
 

  • In a bowl, combine minced garlic, lemon zest, lemon juice, olive oil, oregano, paprika, salt, and pepper. Add the chicken thighs, ensuring they are fully coated in the marinade. Let marinate in the refrigerator for at least 30 minutes or up to 2 hours for extra flavor.
  • In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear the chicken thighs skin-side down for about 5-7 minutes, until the skin is crispy and golden brown. Flip and cook for an additional 4-5 minutes. Remove the chicken from the pan and set aside.
  • In the same skillet, add the rice and toast it for 2 minutes, stirring frequently. Pour in the chicken broth and add the reserved marinade. Bring to a boil, then reduce heat to low and cover the skillet with a lid. Simmer for about 15 minutes, or until the rice is cooked and has absorbed most of the liquid.
  • Nestle the seared chicken thighs on top of the rice. Cover the skillet again and cook for an additional 10-15 minutes on low heat, allowing the chicken to finish cooking while the flavors meld together.
  • Once everything is cooked and the rice is fluffy, remove the skillet from heat. Let it sit for a few minutes. Garnish with freshly chopped parsley before serving.

Notes

For extra flavor, marinate the chicken for up to 2 hours.
Keyword chicken, garlic, lemon, rice