A delicious and easy Lemon Herb Chicken and Rice Skillet recipe that combines tender chicken thighs with flavorful rice and peas, all cooked in one pan.
Heat the olive oil in a large skillet over medium heat. Season the chicken thighs with salt, black pepper, garlic powder, oregano, and paprika. Add the chicken to the skillet and cook for about 5-7 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rice to the skillet and stir to coat it with the oil and onion mixture. Pour in the chicken broth, lemon juice, and lemon zest. Bring to a boil.
Reduce the heat to low, cover the skillet, and simmer for about 15 minutes until the rice is tender and has absorbed the liquid.
Stir in the frozen peas and return the chicken to the skillet. Cover and cook for an additional 5 minutes until the peas are heated through.
Remove from heat and let it sit for a few minutes before serving. Garnish with fresh parsley.
Notes
For extra flavor, marinate the chicken in lemon juice, garlic, and herbs for an hour before cooking.
Substitute quinoa or brown rice for a healthier grain option, adjusting the cooking time as needed.