Luscious Lemon Garlic Chicken with Herbed Rice
Intro
If you’re craving a meal that is both comforting and elegant, this Lemon Garlic Chicken with Herbed Rice is the perfect dish. Juicy chicken thighs are seared until golden, then simmered in a buttery lemon-garlic sauce that’s bursting with flavor. Paired with fluffy herbed rice, it makes a wholesome weeknight dinner or a special weekend treat. The citrusy brightness of lemon and the earthiness of fresh herbs create a harmony that’s simple yet irresistible.
Prep time: 10 minutes
Cooking chicken: 25 minutes
Cooking rice: 15 minutes (while chicken cooks)
Total time: ~40 minutes
Ingredients
For the Lemon Garlic Chicken:
4 bone-in, skin-on chicken thighs (or breasts)
2 tbsp olive oil
4 cloves garlic, minced
1 cup chicken broth
¼ cup fresh lemon juice (about 2 lemons)
1 tsp lemon zest
2 tbsp unsalted butter
1 tsp honey (optional, balances acidity)
1 tsp paprika
1 tsp dried oregano (or Italian seasoning)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon slices (optional, for garnish)
For the Herbed Rice:
1 cup long-grain rice (basmati or jasmine works well)
2 cups chicken broth (or water)
1 tbsp butter or olive oil
½ tsp salt
¼ cup fresh parsley, finely chopped
1 tbsp fresh dill or cilantro (optional)
1 tbsp lemon juice
Instructions
Prepare the Chicken (5 minutes)
Pat chicken dry with paper towels.
Season generously with salt, pepper, paprika, and oregano on both sides.
Sear the Chicken (8–10 minutes)
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Add chicken, skin-side down, and sear for 4–5 minutes until golden brown.
Flip and cook another 4 minutes until the other side is browned. Remove chicken and set aside.
Make the Lemon Garlic Sauce (5 minutes)
In the same skillet, reduce heat to medium.
Add minced garlic and sauté for 30 seconds until fragrant.
Stir in chicken broth, lemon juice, lemon zest, and honey. Scrape up any browned bits for extra flavor.
Simmer for 2 minutes, then whisk in butter until melted and silky.
Simmer Chicken in Sauce (10–12 minutes)
Return chicken to skillet, skin-side up.
Spoon sauce over the top, cover, and let simmer until chicken reaches internal temp of 165°F (74°C).
Remove lid, let sauce thicken slightly for another 2–3 minutes.
Cook the Herbed Rice (15 minutes, done alongside chicken)
In a saucepan, add rice, chicken broth, butter, and salt.
Bring to a boil, reduce heat, cover, and simmer 12–15 minutes until liquid is absorbed.
Remove from heat, fluff with a fork, then stir in fresh parsley, dill, and a splash of lemon juice.
Serving
Place a scoop of fluffy herbed rice onto each plate.
Top with lemon garlic chicken and drizzle extra sauce over rice.
Garnish with fresh parsley and lemon slices for a bright finish.
Chef’s Tips
If you prefer a creamy sauce, stir in 2 tbsp heavy cream at the end.
Swap chicken thighs with boneless breasts for a lighter version (reduce simmer time by 3–4 minutes).
The herbed rice pairs beautifully with roasted vegetables or a fresh side salad.