Rosemary Lemon Chicken and Rice
This cozy rosemary lemon chicken and rice is a one-pan dinner made with juicy chicken thighs, fragrant rosemary, and zesty lemon. Comfort food that’s both simple and flavorful.
Equipment
- Large Skillet or Dutch Oven
Ingredients
- 2 lbs chicken thighs boneless, skinless or bone-in with skin
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 lemon juice of
- 1 tsp lemon zest
- 2-3 sprigs fresh rosemary
- 3 cloves garlic minced
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- salt to taste
- black pepper to taste
Instructions
- Pat chicken thighs dry, then season generously with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden brown. Remove and set aside.
- Add garlic, lemon zest, and rosemary sprigs to the pan. Stir for 30 seconds until fragrant.
- Stir in rice to coat it in the aromatics.
- Pour in chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits.
- Return chicken thighs to the pan, placing them on top of the rice. Cover and simmer for 20–25 minutes.
- Check rice for tenderness and ensure chicken reaches 165°F internally.
- Remove rosemary sprigs, fluff rice with a fork, and serve warm with extra lemon zest if desired.
Notes
For extra flavor, roast a few lemon slices alongside the chicken and serve them on top as a garnish.
