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flavour quest recipes

One-Pot Lemon Chicken Rice

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 small onion, diced
  • 1 cup long-grain white rice (uncooked)
  • 2 cups chicken broth
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • ½ tsp dried oregano
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • Optional
  • ½ cup frozen peas or spinach

Method
 

  1. Step 1 – Sear the chicken
    Heat olive oil in a large skillet or deep pan over medium heat. Add the chicken pieces, season with salt, pepper, and paprika, and cook for about 4–5 minutes until lightly golden. Remove the chicken and set aside
  2. Step 2 – Sauté aromatics
    In the same pan, melt butter and add diced onion. Cook for 2–3 minutes until soft. Stir in minced garlic and cook for about 30 seconds until fragrant.
  3. Step 3 – Toast the rice
    Add the uncooked rice to the pan and stir for 1 minute to lightly toast and absorb the flavor.
  4. Step 4 – Add liquid and chicken
    Pour in the chicken broth, lemon zest, lemon juice, and oregano. Stir well and return the chicken to the pan.
  5. Step 5 – Simmer
    Bring the mixture to a gentle boil, then reduce the heat to low. Cover and cook for 18–20 minutes until the rice is tender and the liquid is absorbed.
  6. Step 6 – Finish the dish
    Stir in parmesan cheese and parsley. If using peas or spinach, add them now and cook for another 2 minutes.
  7. Step 7 – Serve
    Taste and adjust seasoning if needed. Serve warm with extra lemon wedges and parmesan.