Lemon Herb Chicken Rice Skillet
This Lemon Herb Chicken Rice Skillet is SO EASY! Juicy chicken, fragrant jasmine rice, and bright lemon-herb flavors come together in one pan for a vibrant weeknight meal.
Servings: 4 servings
Ingredients
- 1 lb chicken breast diced into bite-sized pieces
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 lemon zested and juiced
- 2 tablespoons olive oil for sautéing
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup spinach chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- To taste salt and pepper seasoning
- fresh parsley for garnish
Instructions
- Start by dicing your chicken breast into bite-sized pieces. Chop the onion finely and mince the garlic. Zest and juice the lemon, and roughly chop the spinach and parsley. Having everything ready to go makes the cooking process smooth and straightforward.
- Heat 2 tablespoons of olive oil over medium heat in your skillet. Add the chopped onion and sauté until translucent and fragrant, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds to release its aroma, being careful not to burn it.
- Add the diced chicken to the skillet. Season with salt, pepper, dried oregano, and thyme. Cook, stirring occasionally, until the chicken pieces are lightly browned but not fully cooked through — about 5 minutes.
- Stir in the jasmine rice, making sure it’s coated with oil and mixed well with the chicken and onions. Pour in the chicken broth, lemon zest, and lemon juice. Give everything a good stir to combine.
- Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the skillet with a tight-fitting lid. Let it simmer for 15-18 minutes until the rice is tender and has absorbed the liquid.
- Remove the lid and gently fold in the chopped spinach. The residual heat will wilt it beautifully. Adjust seasoning with salt and pepper as needed. Let the skillet sit covered for another 2-3 minutes to allow flavors to meld.
- Sprinkle fresh parsley over the top just before serving for a burst of color and fresh herbal notes. Serve warm, straight from the skillet, for an easy, wholesome dinner.
Equipment
- Large Skillet with Lid
- Sharp Knife
- Cutting Board
- Citrus zester or microplane
- Measuring Cups and Spoons
- Wooden spoon or spatula
Notes
- Don’t skip browning the chicken first to add depth and texture to the dish.
- Avoid lifting the lid while the rice is simmering to prevent undercooked rice.
- Store leftovers in airtight containers in the fridge for up to 3 days; reheat with a splash of broth to keep moist.