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Lemon Herb Chicken Breasts with Rice Pilaf

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This Lemon Herb Chicken with Rice Pilaf features tender, juicy chicken coated in a zesty lemon and herb garlic butter sauce, served over a flavorful bed of rice, orzo, and veggies. A perfectly balanced dinner!

  • Total Time: 55 minutes
  • Yield: 6 servings

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

Instructions

  1. 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.
  2. 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.
  3. Assemble and Serve:
    1. Place the cooked chicken breasts on top of the rice pilaf and serve hot.

Notes

  • If you prefer boneless chicken breasts, you can use them, but adjust the cooking time accordingly.
  • For extra flavor, you can add more herbs such as oregano or basil to the rice pilaf.
  • Serve with a light salad or steamed vegetables for a complete meal.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking, Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 70mg

Find it online: https://iamstarved.com/lemon-herb-chicken-breasts-with-rice-pilaf/