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Thursday, May 18, 2017

RECIPE: Skillet Lemon-Garlic Chicken and Rice

Skillet Lemon-Garlic Chicken and Rice

Need something quick and easy but delicious!  Try this one pan recipe that's sure to be a hit!

What you need:

Olive Oil
.5 oz chicken stock concentrate
1/2 yellow onion
1 lemon
parsley (for decoration)
12 ounces chicken thighs
5 ounces jasmine rice
2 garlic cloves


1.  Make the stock:  Whisk together the chicken stock concentrate with 1 1/2 cups of hot water until dissolved.  (You can substitute with any type of broth you would like instead as an alternative.)

2.  Chop the onion, mince the garlic, slice the lemon and chop the parsley.

3.  Rub the chicken with olive oil and salt and pepper to taste.  Heat pan and brown chicken on each side for 2 minutes each.  Remove from the pan and set aside.

4.  Add a tablespoon of olive oil to the same pan.  Add onion, rice and garlic and book for 2 minutes.  Add salt, pepper to taste, and chicken to pan.  Pour in broth and places lemon slices in pan over the rice.  Cover and book for 15 minutes or until liquid has been absorbed and rice is fluffy.  Sprinkle with parsley for color.

I would recommend adding a vegetable for some color - roast some broccoli, carrots, squash - whatever you like in the oven while waiting for the rice to cook and the skillet to finish.  

This is such a perfect meal for something quick and easy - it's delicious, healthy and packed full of flavor.

Personally I would change the recipe next time to take another lemon, and squeeze the juices in with the broth and add a couple more cloves of garlic... but that's just me.

ENJOY!  And please let me know if you try it and how it turns out for you.  


*inspired from Terra's Kitchen recipe - top picture belongs to Terra's website.  All other pictures and thoughts are mine alone.

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