Lemon Herb Chicken Breasts with Rice Pilaf
Why make this recipe
Lemon Herb Chicken Breasts with Rice Pilaf is a delicious dish that brings together tender chicken and flavorful rice in a simple yet elegant meal. The zesty lemon and fresh herbs create a bright taste that is uplifting and satisfying. Whether it’s a weeknight dinner or a special occasion, this recipe is sure to please everyone at the table.
How to make Lemon Herb Chicken Breasts with Rice Pilaf
Ingredients:
- 4 bone-in skin-on chicken breasts (2 1/2 pounds)
- 5 tablespoons butter, melted
- 2 teaspoons fresh thyme
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 4 tablespoons butter
- 1/2 onion, diced
- 3 carrots, peeled and diced
- 2 cloves garlic, diced
- 1 cup orzo pasta
- 1 cup uncooked long grain rice
- 4 cups chicken stock
- 2 teaspoons fresh thyme
- Handful fresh parsley, chopped
- Salt and pepper to taste
Directions:
- Preheat your oven to 400 degrees F.
- Place the chicken breasts on a baking sheet.
- In a bowl, mix the melted butter, garlic, thyme, rosemary, lemon zest, and lemon juice.
- Brush this mixture onto the chicken breasts.
- Roast the chicken breasts in the oven for 35-40 minutes, or until they reach an internal temperature of 165 degrees F and the juices run clear.
- While the chicken is cooking, heat a 12-inch deep skillet with a lid over medium-high heat.
- Melt the butter in the skillet, then add the diced carrots and onions. Cook for 1-2 minutes, just until slightly soft.
- Add the diced garlic, rice, and orzo to the skillet. Cook for 2-3 minutes until the rice and orzo start to brown.
- Pour in the chicken stock and bring to a boil. Reduce the heat to low, cover, and let it simmer until the rice is tender and the liquid is absorbed, about 15-20 minutes.
- Turn off the heat and let it stand for 10 minutes. Fluff the rice with a fork and mix in the chopped parsley.
- Serve the cooked chicken breasts over the rice pilaf.
How to serve Lemon Herb Chicken Breasts with Rice Pilaf
This dish is best served warm. Place the chicken breasts on a plate, then scoop some of the rice pilaf alongside or underneath the chicken. You can garnish the plate with a sprinkle of extra parsley for a pop of color. Serve with lemon wedges for an added burst of freshness.
How to store Lemon Herb Chicken Breasts with Rice Pilaf
If you have leftovers, let the dish cool completely before storing. Place the chicken and rice pilaf in an airtight container and store in the refrigerator. It will keep well for 3-4 days. If you want to store it longer, consider freezing it in a freezer-safe container for up to 2 months.
Tips to make Lemon Herb Chicken Breasts with Rice Pilaf
- For more flavor, marinate the chicken in the butter and herb mixture for a few hours or overnight before cooking.
- You can add other vegetables to the rice pilaf, like peas or bell peppers, for extra nutrition and color.
- If you prefer, use boneless chicken breasts to reduce cooking time.
Variation
You can try using different herbs, such as basil or oregano, to change the flavor profile. For a twist, swap the rice for quinoa or try a different type of pasta in the pilaf.
FAQs
Can I use boneless chicken breasts instead?
Yes, you can use boneless chicken breasts. Cooking time will be shorter—check for doneness around 25-30 minutes.
What can I serve with this dish?
You can serve it with a side salad, steamed vegetables, or crusty bread to soak up the flavors.
How long does this dish take to prepare?
From start to finish, the preparation and cooking time is about 1 hour.
