Lemon Herb Chicken Breasts with Rice Pilaf

This Lemon Herb Chicken with Rice Pilaf is the perfect balance of juicy, tender chicken and flavorful rice. The chicken is coated in a zesty lemon and herb garlic butter sauce, creating a deliciously savory experience, while the rice pilaf, made with orzo, veggies, and herbs, adds a light and aromatic side dish. Together, they make for a comforting and well-rounded dinner that’s easy to prepare and absolutely satisfying.

Why You’ll Love This Recipe

Lemon Herb Chicken with Rice Pilaf is the ultimate comforting yet fresh dinner. The bright, citrusy flavor of lemon pairs beautifully with the earthy herbs and garlic butter, while the rice pilaf brings in a mix of flavors and textures, from the soft rice to the slightly nutty orzo pasta. The combination of these elements makes for a delightful, balanced meal that’s full of flavor but still light enough to enjoy any time of year. It’s simple enough for a weeknight dinner but elegant enough for guests.

Ingredients

For the Lemon Herb Chicken:

• 4 bone-in, skin-on chicken breasts (about 2 ½ pounds)

• 5 tablespoons butter, melted

• 2 teaspoons fresh thyme

• 2 cloves garlic, minced

• 1 teaspoon fresh rosemary, chopped

• Zest and juice of 1 lemon

• 1 teaspoon kosher salt

• ½ teaspoon pepper

For the Rice Pilaf:

• 4 tablespoons butter

• ½ onion, diced

• 3 carrots, peeled and diced

• 2 cloves garlic, diced

• 1 cup orzo pasta

• 1 cup uncooked long-grain rice

• 4 cups chicken stock

• 2 teaspoons fresh thyme

• A handful of fresh parsley, chopped

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instructions

Prepare the Chicken:

1. Preheat the oven to 400°F (200°C).

2. Place the chicken breasts on a baking sheet.

3. In a small bowl, mix melted butter, garlic, thyme, rosemary, lemon zest, lemon juice, kosher salt, and black pepper.

4. Brush the butter mixture over the chicken breasts.

5. Roast the chicken in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.

Prepare the Rice Pilaf:

1. In a 12-inch deep skillet with a lid, melt 4 tablespoons of butter over medium-high heat.

2. Add the diced carrots and onions, and cook for 1-2 minutes until slightly soft.

3. Add the diced garlic, rice, and orzo pasta, cooking for another 2-3 minutes until the rice and orzo begin to brown slightly.

4. Add chicken stock, thyme, and season with salt and pepper. Bring to a boil, then reduce the heat to low and cover.

5. Let the rice simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

6. Turn off the heat and let the rice stand for 10 minutes. Fluff the rice with a fork and stir in the fresh parsley.

Assemble and Serve:

1. Place the cooked chicken breasts on top of the rice pilaf and serve hot.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

• Servings: 6 servings

Variations

• Grilled Chicken Version: For a smokier flavor, you can grill the chicken instead of roasting it in the oven. Simply season with the same lemon herb mixture and grill for about 6-8 minutes per side.

• Vegetarian Option: You can replace the chicken with roasted or sautéed vegetables like zucchini, bell peppers, and mushrooms for a vegetarian version.

• Spicy Kick: Add a pinch of red pepper flakes to the rice pilaf or the chicken seasoning for a little extra heat.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual servings or warm them in the oven at 350°F (175°C) for 10-15 minutes. You may want to add a splash of broth or water to the rice when reheating to keep it moist.

FAQs

Can I use boneless, skinless chicken breasts instead of bone-in, skin-on?

Yes, you can use boneless, skinless chicken breasts. However, they will cook more quickly, so be sure to check for doneness at around 20-25 minutes.

Can I make this dish ahead of time?

You can prepare both the chicken and rice pilaf ahead of time and store them separately in the refrigerator. When you’re ready to serve, just reheat the chicken in the oven and the rice in a covered pan on the stove, adding a little extra broth or water to keep it moist.

How do I know when the chicken is fully cooked?

The best way to check is by using an instant-read thermometer. The chicken should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, you can also check by cutting into the thickest part of the chicken breast to make sure the juices run clear.

Can I substitute the orzo pasta in the rice pilaf with something else?

Yes, you can substitute the orzo with other small pasta shapes, such as ditalini or small shells. If you prefer, you can leave it out entirely and use just rice.

Can I use vegetable broth instead of chicken stock?

Yes, you can use vegetable broth if you prefer a vegetarian version of the rice pilaf. The flavor will still be delicious!

Conclusion

Lemon Herb Chicken with Rice Pilaf is a well-balanced, flavorful dish that’s both comforting and fresh. The zesty lemon and herb chicken pairs perfectly with the savory, aromatic rice pilaf, making it an ideal dinner for any night of the week. It’s simple enough for weeknight meals but elegant enough for special occasions, offering a delightful combination of flavors and textures in every bite. Enjoy!

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