Lemon Chicken and Rice
This easy lemon chicken and rice recipe is a flavorful one-pan meal made with fresh lemons, chicken broth, jasmine rice, and simple pantry staples.
Servings 4 pieces
Calories 385kcal
Ingredients
- 2 tbsp butter
- 2 chicken breasts boneless, skinless
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp Salt and black pepper
- 1 cup jasmine rice
- 2 ¼ cups chicken broth
- ⅓ cup lemon juice
- 1 tbsp lemon zest
- 1 tbsp soy sauce
- 1 cup green beans trimmed
- 1 lemon sliced
- Fresh parsley or fresh herbs for garnish
- Optional: sprinkle of parmesan cheese or feta cheese on top
Instructions
- Start by seasoning your chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and black pepper.
- Heat a hot skillet with butter or oil over medium-high heat, then brown the chicken for 4–5 minutes per side until golden brown. The skin side (if using thighs with skin) should crisp up beautifully.
- Remove the chicken and set it aside.
- In the same pan, melt butter (if needed) and toast the dry rice for a minute or two to give it a nutty depth.
- Add lemon zest, lemon juice, chicken broth, and a splash of soy sauce.
- Stir in your trimmed green beans or swap in your favorite veggie—broccoli or asparagus work great too.
- Bring the rice mixture to a steady simmer over medium heat.
- Nestle the chicken back into the pan, right on top of the rice, and lay a few lemon slices over everything.
- Reduce to medium-low heat, cover, and simmer for 20–25 minutes, or until the chicken cooks through and the rice cooks up fluffy and tender.
Nutrition
Serving: 1piece | Calories: 385kcal | Carbohydrates: 45g | Protein: 30g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 1505mg | Potassium: 645mg | Fiber: 3g | Sugar: 3g | Vitamin A: 418IU | Vitamin C: 29mg | Calcium: 58mg | Iron: 2mg