My personal preference for any one-pan recipe is chicken thigh – its higher fat content means it’s a little more forgiving to cook, and whether I cook it longer or less, it is always juicy. Chicken breast, however, happens to be a favourite for the two little eaters in my household and, when prepared correctly, can be just as juicy and delicious. The key to this recipe is quickly searing the chicken breast before adding it back into the pan with the garlicky, buttery rice, lemon juice and chicken stock. The flavours are gorgeous and it’s on the table in less than 30 minutes (with very little fuss!), making it perfect for busy weeknight dinners.
What can I serve with One-pan Lemon Herb Chicken Rice?
Serve with a Green Leafy Salad with Balsamic Dressing, Greek salad, steamed greens (such as asparagus, green beans, sugar snap peas, sliced zucchini/courgette, broccoli or broccolini/tender-stem broccoli), or roasted vegetables such as eggplant (aubergine), zucchini (courgette), cherry tomatoes or capsicum (bell peppers).
Can I add extra vegetables to this dish?
Once you have added the stock to the pan, try adding up to 2 cups of vegetables of your choice. Some suggestions include frozen peas, baby spinach, shredded kale or English spinach, sliced zucchini (courgette), broccoli, broccolini (tender-stem broccoli) or sliced green beans.
Top tips for cooking One-pan Lemon Herb Chicken Rice
Quick sear – Searing the chicken first for 1–2 minutes is essential to help lock in the juices and prevent it from drying out. Sear the chicken so that it is golden brown but still raw in the centre. It will finish cooking slowly with the rice.Even cooking – Arrange the chicken so that it’s partially submerged in the liquid to ensure even cooking.LOW heat – This is important so that the rice cooks evenly. If the rice seems dry before it’s fully cooked, add a small amount of boiling water from the kettle. If there’s too much liquid, let the dish rest, covered, off the heat, as the rice will absorb the remaining moisture.Rest it – After the cooking time is up, turn off the heat and let the dish sit, covered, for 10 minutes. This resting period allows the rice to finish cooking through steam and for the chicken to lock in the moisture, resulting in perfectly cooked rice and juicy chicken.
Watch how to make One-pan Lemon Herb Chicken Rice
If you enjoyed this delicious one-pan dish, I think you’ll also love: One-pan Chicken and Garlic RiceCheesy Chicken Broccolini RiceMediterranean Risoni (Orzo)Risoni Mozzarella MeatballsRed Curry Peanut Noodles 5 from 5 reviews
4 boneless, skinless chicken breasts, sliced in half horizontally to create four thinner “steaks” (see note 1) 1 tsp onion powder 1 tsp garlic powder 1 tsp sweet paprika 1 tsp dried thyme (can be substituted with Italian mixed herbs/Italian seasoning or dried oregano) 1 tsp sea salt flakes ½ tsp cracked black pepper 3 tbsp olive oil
RICE
¼ cup (60 ml) water 1 onion, finely chopped 1 tsp freshly minced garlic 2 tbsp unsalted butter 1½ cups (300 g) jasmine rice Juice of 1 lemon 3 cups (750 ml) chicken stock Salt and pepper, to taste
TO SERVE
Fresh thyme sprigs, to garnish Sliced lemon Green Leafy Salad with Balsamic Dressing
Rice Note 2 – At this stage, the rice should be completely cooked. If the rice still feels firm, remove the chicken from the pan and set it aside on a plate, loosely covered with foil. Continue cooking the rice, covered, for 5 minutes or until it is cooked through. If you feel there is still too much liquid, don’t panic as the residual liquid will quickly be absorbed when you stir the rice and allow it to sit. If you feel there isn’t enough liquid, add a splash of boiling water (from the kettle) to loosen and continue cooking.
Make ahead
Chicken – Season the chicken and refrigerate in an airtight container up to a day ahead.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Best reheated in the microwave to retain moisture. Not suitable for freezing.
