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In the world of home cooking, few dishes manage to strike a balance between simplicity, flavor, and convenience quite like the Zesty One-Skillet Lemon Herb Chicken and Rice. This delightful recipe combines tender, juicy chicken thighs with fragrant rice, all infused with the bright and invigorating flavors of lemon and fresh herbs. Whether you're a busy parent looking for a quick weeknight dinner or a culinary enthusiast eager to impress guests with minimal fuss, this dish promises to deliver both satisfaction and ease.

One-Skillet Lemon Herb Chicken and Rice

Discover the vibrant flavors of Zesty One-Skillet Lemon Herb Chicken and Rice, a perfect combination of simplicity and taste. This recipe features juicy chicken thighs paired with fluffy rice, all enhanced by the bright notes of lemon and fresh herbs. Ideal for busy weeknights or impressive gatherings, this one-pan meal is quick to prepare and minimizes cleanup. Enjoy a nourishing dish that balances protein, carbs, and greens for a satisfying culinary experience.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

2 ½ cups low-sodium chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 large lemon (juiced and zested)

1 tsp dried oregano

1 tsp dried thyme

½ tsp paprika

2 tbsp olive oil

Salt and black pepper, to taste

1 cup fresh spinach or kale, chopped

2 tbsp fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions
 

Prepare the Chicken: Season the chicken thighs with salt, black pepper, paprika, oregano, and thyme, ensuring they are evenly coated.

    Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken thighs and sear for about 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.

      Sauté Aromatics: In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent.

        Add Rice: Stir in the long-grain rice and cook for an additional 2 minutes, stirring constantly to coat the rice in the flavors.

          Incorporate Liquids: Pour in the chicken broth, lemon juice, and lemon zest. Bring to a gentle boil, then taste and season with more salt and pepper if needed.

            Simmer with Chicken: Return the seared chicken thighs to the skillet, nestling them into the rice. Cover the skillet with a lid and reduce the heat to low. Let it cook for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.

              Add Greens: Once the rice is cooked, stir in the chopped spinach or kale. Replace the lid and let it sit for another 2-3 minutes until the greens are wilted.

                Finishing Touches: Remove the skillet from heat. Fluff the rice with a fork and sprinkle fresh parsley on top. Serve with lemon slices for garnish.

                  Prep Time, Total Time, Servings: 10 min | 35 min | 4 servings