One-Pan Lemon Herb Chicken & Rice
If there’s one recipe I can always count on for a quick yet elevated dinner, it’s this One-Pan Lemon Herb Chicken & Rice. It’s the perfect balance of comfort food and sophistication—simple enough for a weeknight but flavorful enough to feel special.
Ingredients
- 6 boneless skinless chicken thighs
- Kosher salt to taste
- Pepper to taste
- 1 tbsp Italian seasoning divided
- 3 tbsp butter
- 1 tbsp minced garlic
- 1 cup white wine or chicken broth
- 1 ½ cups RiceSelect® Royal Blend® Rice
- 1 cup chicken broth adjust as needed
- Juice of 1 lemon
Let's Make It
- 1. Season & Sear the Chicken• Season the chicken thighs with salt, pepper, and ½ tablespoon of Italian seasoning.• In a large pan over medium-high heat, melt the butter.• Sear the chicken thighs for 4-5 minutes per side, until golden brown. Remove from the pan and set aside.
- 2. Sauté the Garlic & Deglaze• In the same pan, add the minced garlic and sauté for about 2 minutes, until fragrant.• Pour in the white wine (or chicken broth), scraping up any browned bits. Let it simmer for 2 minutes.
- 3. Cook the Rice• Stir in the RiceSelect® Royal Blend® Rice, remaining ½ tbsp Italian seasoning, chicken broth, lemon juice, and additional salt and pepper to taste.• Bring to a boil.
- 4. Simmer & Finish• Nestle the seared chicken back into the pan. Reduce the heat to low, cover, and cook for 15 minutes.• Check the rice after 10 minutes—if needed, add a bit more broth.• Continue cooking until the rice is tender and the chicken reaches an internal temperature of 165°F.