Difficulty Medium
Cook Time 30 min
Heat None
Savor the delightful combination of juicy chicken thighs and fragrant basmati rice in this Lemon Rosemary Chicken Rice dish. Infused with fresh lemon juice and seasoned with aromatic rosemary, every bite bursts with flavor, complemented by the richness of chicken stock. It’s a comforting, one-pan meal that promises to impress at your dinner table, making weeknight cooking a breeze!
✨ AI Summary Step-by-Step Cooking Guide Ingredients 1.5 lbs chicken thighs, skin-on 1.5 cups basmati rice 2 cups chicken stock 1/4 cup lemon juice 1 medium yellow onion, diced 4 cloves garlic, minced 1 red bell pepper, diced 2 tablespoons fresh rosemary, chopped 1/4 cup fresh parsley, chopped 2 tablespoons fresh mint, chopped 1 teaspoon lemon pepper Sour cream for serving Pickled red onions for serving Directions 1 Step 1: In a large skillet, sear the chicken thighs over medium-high heat until cooked through, about 6-8 minutes per side. Remove the chicken and save the grease in the pan. 2 Step 2: In the same pan, add the basmati rice, 1/4 cup lemon juice, and enough chicken stock (about 3 cups total) to cover the rice. Bring to a simmer, then cover and cook for about 15-20 minutes until the rice is tender and the liquid is absorbed. 3 Step 3: While the rice cooks, shred or chop the cooked chicken thighs, keeping the skin on. 4 Step 4: Pour the remaining chicken stock into the skillet used for the chicken. Add the diced onion, minced garlic, and diced red pepper. Sauté for about 5 minutes until the vegetables are soft and the brown bits are deglazed. 5 Step 5: Fold the cooked rice and chopped chicken into the skillet with the sautéed veggies and broth, mixing well. 6 Step 6: Season the mixture with lemon pepper, extra lemon juice, plenty of rosemary, parsley, and mint. Stir to combine. 7 Step 7: Simmer for an additional 5 minutes until heated through and flavors meld. Serve warm topped with sour cream and pickled red onions.
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