One-Pan Lemon Herb Chicken
A quick and flavorful one-pan meal combining herb-seasoned chicken breasts with lemon-infused jasmine rice. This easy recipe delivers a satisfying dinner in under 40 minutes with minimal cleanup — perfect for busy evenings or meal prep.
Equipment
- 1 Heavy-based deep pan (large)
- 1 Sharp Chef’s Knife
- Measuring cups and spoons (1 set)
- 1 Wooden spoon or silicone spatula
- (Optional) Citrus juicer
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts, halved horizontally to create 4 thin pieces
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme or substitute with Italian seasoning or oregano
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
For the Rice:
- ¼ cup 60 ml water
- 1 medium onion finely diced
- 1 teaspoon freshly minced garlic
- 2 tablespoons unsalted butter
- 1½ cups 300 g jasmine rice
- Juice of 1 lemon
- 3 cups 750 ml chicken broth or stock
- Salt and pepper to taste
To Serve:
- Fresh thyme sprigs
- Lemon slices
- Mixed green salad with balsamic dressing
Instructions
- Prepare and Season the Chicken: In a medium bowl, combine the chicken pieces with onion powder, garlic powder, paprika, dried thyme, salt, pepper, and olive oil. Use your hands to massage the spices evenly over the chicken, ensuring every piece is well-coated. While marinating for a few hours enhances the flavor, you can proceed immediately if short on time.
- Sear the Chicken: Heat a large, heavy-bottomed pan over medium-high heat. Add the chicken pieces and cook each side for 1 to 2 minutes until the exterior is nicely browned but the inside remains mostly raw. Avoid cooking through to prevent dryness during the later simmer. Remove the chicken from the pan and set aside.
- Deglaze and Sauté Aromatics: Pour the ¼ cup of water into the hot pan to loosen any browned bits stuck to the bottom. Stir and scrape with a wooden spoon until the water mostly evaporates. Add the diced onion and minced garlic, sautéing for 1–2 minutes until softened and fragrant.
- Toast the Rice and Add Liquids: Stir in the butter until melted, then mix in the jasmine rice, coating the grains well. Pour in the freshly squeezed lemon juice and chicken broth, stirring to combine. Bring the mixture to a gentle boil.
- Simmer the Chicken and Rice: Return the seared chicken to the pan, nestling the pieces into the rice mixture (some pieces may be partially submerged). Cover with a tight-fitting lid, reduce the heat to low, and cook for 15 minutes until the rice absorbs most of the liquid and the chicken is cooked through.
- Rest and Fluff: Turn off the heat and keep the pan covered. Let the chicken and rice rest undisturbed for 10 minutes to finish cooking and absorb any remaining moisture. Remove the chicken, fluff the rice gently with a fork to separate the grains, then return the chicken on top.
- Garnish and Serve: Sprinkle fresh thyme sprigs over the dish and decorate with lemon slices. Serve immediately alongside a crisp green salad dressed with balsamic vinaigrette for a complete meal.
Notes
- Chicken Choice: Both chicken breasts and thighs work well. Thighs will add extra juiciness and richness.
- Rice Doneness: If after cooking the rice feels firm, remove chicken, cover rice, and simmer gently for 5 more minutes. Add a splash of hot water if needed to adjust moisture.
- Marinating Time: For deeper flavor, marinate chicken up to 24 hours in advance, but it’s tasty even without marinating.
- Storage: Keep leftovers in an airtight container refrigerated for up to 3 days. Reheat gently in the microwave to maintain moisture. Not ideal for freezing due to rice texture changes.
- Serving Suggestions: Complement with a fresh leafy salad, steamed veggies, or your favorite side for added nutrition.
