One-Pot Lemon Chicken and Rice
Lemon Chicken is a perfect dish for an easy weeknight dinner! With a hint of Italian seasoning and fluffy tangy rice...this one-pot recipe is outrageously delicious!
Directions
1. In a small bowl mix together salt, pepper, oregano, rosemary and sage to make the seasoning.
2. Dry chicken breasts and rub half of the seasoning over the chicken breasts.
3. Heat olive oil in a Dutch oven or a large deep skillet (with a lid) over medium heat. Add the garlic and sauté until fragrant.
4. Brown chicken in the oil for 1-2 minutes on each side.
5. Transfer chicken to a plate. (chicken will not be fully cooked at this point)
6. Deglaze the pot or pan with white wine, scraping the bottom with a wooden spoon or spatula. Cook until almost all the wine is soaked up –about 2 minutes.
7. Add chicken broth, rice and remaining seasoning to the pot or pan. Bring to a boil over medium-high heat.
8. Cover and simmer over medium-low heat for 10 minutes.
9. Uncover...stir rice and place chicken, lemon slices and fresh thyme on top of the rice. Cover and simmer another 10-15 minutes until liquid is dissolved.
10. Serve immediately.
One-Pot Lemon Chicken and Rice
ingredients:
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoons oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/4 cup dry white wine
- 1 cup uncooked white rice
- 2 1/2 cups chicken broth
- 4-6 springs of thyme
- 1 lemon, thinly sliced
instructions:
How to cook One-Pot Lemon Chicken and Rice
- In a small bowl mix together salt, pepper, oregano, rosemary and sage to make the seasoning.
- Dry chicken breasts and rub half of the seasoning over the chicken breasts.
- Heat olive oil in a Dutch oven or a large deep skillet (with a lid) over medium heat. Add the garlic and sauté until fragrant.
- Brown chicken in the oil for 1-2 minutes on each side. Transfer chicken to a plate. (chicken will not be fully cooked at this point)
- Deglaze the pot or pan with white wine, scraping the bottom with a wooden spoon or spatula. Cook until almost all the wine is soaked up –about 2 minutes.
- Add chicken broth, rice and remaining seasoning to the pot or pan. Bring to a boil over medium-high heat.
- Cover and simmer over medium-low heat for 10 minutes.
- Uncover...stir rice and place chicken, lemon slices and fresh thyme on top of the rice. Cover and simmer another 10-15 minutes until liquid is dissolved.
Calories
499.74Fat (grams)
15.14Sat. Fat (grams)
2.74Carbs (grams)
43.94Fiber (grams)
1.06Net carbs
42.88Sugar (grams)
1.36Protein (grams)
41.95Sodium (milligrams)
1197.33Cholesterol (grams)
105.11