One-Pan Lemon Chicken and Rice

Why make this recipe

One-Pan Lemon Chicken and Rice is an easy and delicious meal perfect for busy weeknights. It combines tender chicken breasts with flavorful rice and fresh spinach all cooked in one pan. This means less time cleaning up and more time enjoying a tasty dinner with your family. The bright lemon flavor adds a refreshing twist, making this dish a standout choice. Plus, it’s nutritious, filling, and offers a great way to get your greens in!

How to make One-Pan Lemon Chicken and Rice

Ingredients:

2 medium lemons, zested and juiced
2 large chicken breasts, cut in half lengthwise
2 tbsp freshly squeezed lemon juice
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp kosher salt
Freshly ground black pepper, to taste
1 1/4 cup long grain white rice
1 medium onion, chopped
3 cloves garlic, minced
2 tsp lemon zest
2 cups packed baby spinach leaves, chopped
1/2 tsp dried thyme
2 1/2 cups fat-free chicken broth
1/2 tsp kosher salt
2 tbsp freshly squeezed lemon juice
1/4 cup freshly grated parmesan cheese
1/4 cup parsley leaves, minced (optional)

Directions:

Heat a large nonstick skillet over high heat. Rub 2 tablespoons of lemon juice over the chicken. Sprinkle the chicken evenly with salt, pepper, paprika, and thyme.
Spray the pan with cooking spray and sear the chicken until brown but not cooked all the way through, about 2 minutes per side. Remove the chicken from the pan and place it on a plate.
In the same pan, lower the heat to medium and add the chopped onion. Sauté until slightly browned, about 4-5 minutes.
Mix in the rice, garlic, lemon zest, thyme, and salt. Stir and sauté until the rice is coated and slightly translucent, about 3-4 more minutes.
Add the chicken broth and spinach. Bring to a boil, scraping the brown bits from the bottom of the pan. Once boiling, lay the chicken on top of the rice mixture.
Cover the skillet, lower the heat to medium-low, and simmer for 15-20 minutes, or until the rice is just cooked through.
Remove the pan from heat, move the chicken to a plate again, and stir in the lemon juice and grated parmesan into the rice until everything is melted and the rice is creamy.
Sprinkle the rice with chopped parsley, if desired. Serve one piece of chicken with 1 cup of the rice mixture.

How to serve One-Pan Lemon Chicken and Rice

Serve One-Pan Lemon Chicken and Rice hot on plates. It’s delightful as is but can be paired with a green salad or steamed vegetables for a complete meal. This dish is great for family dinners or even for entertaining guests.

How to store One-Pan Lemon Chicken and Rice

To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate. It can last for 3-4 days in the fridge. You can also freeze it for up to 2 months. Make sure to reheat it thoroughly before serving.

Tips to make One-Pan Lemon Chicken and Rice

Use fresh lemons for the best flavor.
If you like more greens, feel free to add more spinach or even other vegetables like peas or bell peppers.
For a hint of spice, add a pinch of red pepper flakes when sautéing the onions.

Variation

You can make this dish with different proteins like shrimp or tofu. Adjust cooking times accordingly. You could also experiment with various herbs, such as rosemary or oregano, to change the flavor profile.

FAQs

Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to increase the cooking time and liquid, as brown rice takes longer to cook.

Can I prepare this meal ahead of time?
Yes, you can marinate the chicken and prepare the rice and vegetables in advance. Just assemble it all and cook when you are ready to eat.

Is this dish gluten-free?
Yes, this dish is gluten-free as long as you verify that your chicken broth is gluten-free.