One Pot Lemon Chicken and Rice
🇺🇸 United States
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, thinly sliced in half horizontally
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- Zest and juice of 1 lemon
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons avocado oil (or olive oil)
- 3 tablespoons unsalted butter, divided
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups jasmine rice
- 2 cups low sodium chicken broth
Steps
- In a bowl, mix onion powder, garlic powder, paprika, oregano, thyme, salt, black pepper, lemon zest, and oil. Add chicken and toss to coat.
- In a large Dutch oven or deep skillet over medium-high heat, melt half the butter. Brown the chicken on both sides, about 1.5-2 minutes per side, working in batches if needed (chicken will not be fully cooked). Transfer to a plate.
- In the same pot, melt the remaining butter. Sauté onion and garlic for 2-3 minutes until fragrant.
- Add lemon juice and rice, stirring for 1 minute to coat.
- Pour in the chicken broth, scraping up browned bits from the bottom of the pot. Adjust seasoning if needed.
- Return the chicken and any accumulated juices to the pot, nestling the pieces into the rice.
- Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes.
- Turn off the heat and let stand, covered, for 5-10 minutes. Fluff the rice with a fork and serve.
Source: amiraspantry.com