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- 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 2 cups chicken broth - 1 cup heavy cream - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 lemon (zested and juiced) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste When I create One-Pan Creamy Lemon Herb Chicken & Rice, I focus on fresh, simple ingredients. The chicken thighs bring a juicy, tender bite. I prefer them over chicken breasts for their rich flavor. Long-grain white rice acts as the perfect base, soaking up all the creamy goodness. Chicken broth adds depth and warmth, making each bite satisfying. To elevate the dish, I use heavy cream. It gives a silky texture that pairs well with the rice. Onions and garlic add aromatic layers, creating a lovely fragrance as they cook. The lemon zest and juice brighten the dish, cutting through the creaminess with a sharp, fresh note. Herbs like thyme and oregano provide an earthy touch. They blend perfectly with the lemon, creating a balanced flavor. I always season with salt and pepper to enhance every element. This combination of ingredients truly makes this dish a delight. - Start by seasoning the chicken thighs. Use salt, pepper, and half of the lemon zest. Make sure to coat all sides well. - Next, heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the seasoned chicken. Sear each side for about 5-6 minutes until golden brown. Once done, remove the chicken and set it aside on a plate. - In the same skillet, add the finely chopped onion. Sauté it for 2-3 minutes until soft and clear. - After that, add the minced garlic. Cook it for about 1 minute. Stir until the garlic smells fragrant. - Now, stir in the long-grain white rice. Make sure the rice gets coated in the onion and garlic mix. - Toast the rice for 1-2 minutes. This step helps boost the rice's flavor. - Gradually pour in the chicken broth and heavy cream. Then, add the dried thyme, oregano, lemon juice, and the rest of the lemon zest. Mix everything well. - Place the seared chicken thighs back into the pan. Nestle them into the rice mixture. - Bring the dish to a gentle simmer. Cover the pan and lower the heat. Cook it for 20-25 minutes. This allows the rice to become tender and the chicken to cook through. - After cooking, let it sit covered for 5 minutes. This resting time helps blend the flavors. Finally, fluff the rice with a fork and sprinkle chopped parsley on top before serving. To get the best sear on your chicken, start with a hot pan. Heat the olive oil until it shimmers. This helps form a nice crust. Cook the chicken thighs for 5-6 minutes on each side. Look for a golden brown color to know they are ready. To check for doneness, use a meat thermometer. The chicken should reach 165°F (75°C). This keeps the meat safe and juicy. If you don’t have a thermometer, cut into the thickest part. The juices should run clear, not pink. You can adjust the creaminess level by how much heavy cream you use. For a lighter sauce, use less cream. If you love richness, add a bit more. Balancing flavors is key. The lemon juice adds brightness. Adjust it to your taste. If it's too tart, add a pinch of sugar to balance. Taste as you go, and find that perfect mix! For a rustic look, serve the dish straight from the pan. It feels cozy and inviting. Garnish with fresh parsley for color. Adding lemon wedges around the pan makes it pop. Pair the dish with a simple salad or crusty bread. A light white wine or sparkling water also works well. These options enhance the meal without overpowering it. {{image_4}} You can switch the chicken thighs for chicken breasts. Breasts cook faster but stay juicy if you don't overcook them. For a heartier meal, try using beef or pork. If you want to play with grains, swap long-grain white rice for brown rice. Brown rice has more fiber and a nutty taste. Just remember, brown rice takes longer to cook, so adjust your time. Adding veggies can really boost this dish. Spinach adds color and nutrients. Peas bring sweetness and texture. Toss them in during the last few minutes of cooking. Want a fresh twist? Use fresh herbs like dill or basil. They brighten the dish and add layers of flavor. Just chop them finely and stir them in at the end. For a dairy-free version, swap heavy cream with coconut milk. It will add a subtle sweetness. To keep it gluten-free, ensure your chicken broth is gluten-free. You can also use cauliflower rice instead of regular rice for a lighter dish. It cooks quickly and soaks up the flavors beautifully. To keep your One-Pan Creamy Lemon Herb Chicken & Rice fresh, store it in an airtight container. Make sure the dish cools down first. This way, it won’t steam and get soggy. You can keep it in the fridge for up to three days. If it lasts longer, you will lose some flavors and texture. If you want to save some for later, you can freeze it too. First, let it cool completely. Then, pack it in a freezer-safe container. This dish can stay good in the freezer for up to three months. When you’re ready to eat, take it out and thaw it overnight in the fridge. To reheat, use a saucepan over low heat. Add a splash of chicken broth or cream to keep it moist. Stir it gently until it’s warm throughout. Enjoy your meal just as it was made! You can store this dish in the fridge for up to 3 days. Place it in an airtight container for best results. For longer storage, freeze the dish for up to 3 months. When ready to eat, simply thaw in the fridge overnight and reheat on the stovetop. Yes, you can use boneless skinless chicken breast. However, cooking times may vary. Chicken breasts usually cook faster than thighs. Check for doneness at 165°F (75°C). The texture may also differ, as thighs stay juicier. This dish pairs well with many sides. Consider a fresh green salad or steamed vegetables. Garlic bread is a great choice too. For drinks, a chilled white wine or sparkling water with lemon works well. Absolutely! This recipe is great for meal prep. Cook it ahead and portion it out for easy lunches or dinners. Store each serving in separate containers for quick access throughout the week. Just reheat and enjoy! This blog post covered how to make One-Pan Creamy Lemon Herb Chicken & Rice. We explored the main ingredients and added flavor enhancers. You learned the step-by-step process, along with tips to perfect your dish. We shared variations, storage methods, and answered common questions. In closing, this meal is simple and tasty. It’s great for busy days or shared dinners. Enjoy trying out different flavors and ingredients to make it your own!

One-Pan Creamy Lemon Herb Chicken & Rice

Indulge in a delightful One-Pan Creamy Lemon Herb Chicken & Rice that turns dinner into a breeze! This savory dish features tender chicken thighs simmered with aromatic garlic, creamy goodness, and zesty lemon. Perfect for busy weeknights, it's a simple yet satisfying meal that your family will adore. Ready in just 45 minutes, click through to explore the full recipe and bring this deliciousness to your table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups chicken broth

1 cup heavy cream

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 lemon (zested and juiced)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by seasoning the chicken thighs generously with salt, black pepper, and half of the lemon zest, ensuring all sides are coated well.

    In a large skillet or pan, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken thighs. Sear them for approximately 5-6 minutes on each side until they develop a beautiful golden brown crust. Once browned, remove the chicken from the pan and set aside on a plate.

      In the same skillet, without cleaning it, add the finely chopped onion. Sauté for about 2-3 minutes, stirring frequently, until the onions become soft and translucent. Next, add the minced garlic and continue to cook for another 1 minute, stirring constantly until the garlic is fragrant.

        Stir in the long-grain white rice, ensuring it is well-coated in the aromatic onion and garlic mixture. Toast the rice for about 1-2 minutes, stirring occasionally to enhance its flavor.

          Gradually pour in the chicken broth and heavy cream. Follow this by adding the dried thyme, dried oregano, freshly squeezed lemon juice, and the remaining lemon zest. Stir everything together until well combined.

            Gently place the seared chicken thighs back into the pan, ensuring they are nestled into the rice mixture for even cooking.

              Bring the mixture to a gentle simmer, then cover the pan with a lid and reduce the heat to low. Allow it to cook undisturbed for 20-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).

                Once fully cooked, remove the skillet from the heat and let it sit, covered, for an additional 5 minutes. This resting time helps to meld the flavors together. Afterward, fluff the rice gently with a fork and sprinkle chopped parsley over the top before serving.

                  Prep Time, Total Time, Serves: 15 minutes | 45 minutes | Serves 4

                    - Presentation Tips: Serve the dish directly from the pan for a cozy, rustic presentation. Garnish with a vibrant sprinkle of fresh parsley and arrange extra lemon wedges around the pan for a burst of color and added brightness.