One Pan Lemon Basil Chicken and Rice
A bright and comforting one-pan dinner with tender chicken, fluffy rice, fresh basil, and zesty lemon – perfect for busy weeknights.
Equipment
- Large Skillet with Lid
Ingredients
- 1 tbsp olive oil
- 1.5 lbs chicken thighs boneless, skinless
- 1 yellow onion diced
- 3 cloves garlic minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 lemon zested and juiced
- 1/2 cup fresh basil chopped
- 1 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season chicken thighs with salt and pepper, then sear 3–4 minutes per side until golden. Remove from skillet and set aside.
- Add the diced onion and sauté until soft, about 3 minutes. Stir in garlic and cook 30 seconds more.
- Stir in the uncooked rice and toast lightly in the pan for 1 minute.
- Pour in chicken broth, lemon juice, and lemon zest, stirring to combine.
- Return chicken to the skillet, cover with a lid, lower heat, and simmer for 20–22 minutes until the rice is tender and chicken cooked through.
- Remove from heat and stir in fresh basil before serving.
Notes
Garnish with extra basil and lemon slices for maximum flavor.
