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Imagine a meal that bursts with flavor, is simple to prepare, and requires minimal cleanup. The Zesty One-Skillet Lemon Herb Chicken and Rice embodies all these qualities, making it a standout dish for busy families and home cooks alike. This delightful recipe combines tender chicken thighs, fragrant herbs, and zesty lemon to create a satisfying one-pan meal that is as delicious as it is convenient.

One-Skillet Lemon Herb Chicken and Rice

Discover the vibrant flavors of Zesty One-Skillet Lemon Herb Chicken and Rice, a delicious and nutritious meal that’s easy to prepare and requires minimal cleanup. Featuring juicy chicken thighs, fragrant herbs, and zesty lemon, this one-pan dish comes together in under an hour, making it perfect for busy weeknights or entertaining. With simple ingredients and satisfying flavors, you're sure to impress your family and friends. Enjoy a wholesome dinner with delightful aromas and enticing colors that make every bite memorable!
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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

Juice and zest of 1 large lemon

1 tsp dried oregano

1 tsp dried thyme

½ tsp paprika

2 tbsp olive oil

Salt and freshly ground 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: In a mixing bowl, season the chicken thighs with salt, freshly ground black pepper, paprika, oregano, and thyme. Ensure each piece is evenly coated in the seasoning mixture for optimal flavor.

    Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned chicken thighs. Sear them for approximately 4-5 minutes on each side, or until they achieve a rich golden-brown color. Once done, remove the chicken from the skillet and set it aside on a plate.

      Sauté Aromatics: In the same skillet where the chicken was cooked, add the finely chopped onion and minced garlic. Sauté for about 2-3 minutes, stirring occasionally, until the onion is soft and translucent, allowing the flavors to meld.

        Add Rice: Stir in the long-grain white rice to the skillet with the sautéed onions and garlic. Cook for an additional 2 minutes, stirring continuously to coat the rice in the aromatic mixture.

          Incorporate Liquids: Pour in the low-sodium chicken broth along with the freshly squeezed lemon juice and lemon zest. Bring the mixture to a gentle boil. Taste and adjust seasoning by adding more salt and black pepper if necessary.

            Simmer with Chicken: Once boiling, return the seared chicken thighs to the skillet, nestling them gently into the rice. Cover the skillet with a lid, reduce the heat to low, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed the majority of the liquid.

              Add Greens: After the rice is cooked, uncover the skillet and stir in the chopped spinach or kale. Re-cover the skillet and let it sit for an additional 2-3 minutes, allowing the greens to wilt without overcooking.

                Finishing Touches: Remove the skillet from heat, and using a fork, fluff the rice gently to separate the grains. Sprinkle freshly chopped parsley over the dish for a burst of color and flavor. Serve with lemon slices on the side for an extra zing.

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

                    - Presentation Tips: For a vibrant presentation, serve the dish directly in the skillet. Garnish with additional lemon slices and a sprinkle of parsley for a refreshing touch.