One Pan Lemon Rosemary Chicken and Rice

With tweaks this will become my new chicken and rice recipe. Next time use bone-in but remove the skin. Prepped the thighs with salt, pepper, onion powder, and Italian seasoning. Deglazed the pan before adding all the broth. Doubled the rice and broth. Added zest of full lemon and only about half of the lemon juice, which was perfect. You can serve with lemon slices if you like more lemon. Season well with salt and pepper before adding the chicken back. Be mindful of the cook time. I doubled since I doubled the rice and that was too much. Start at 30 minutes.

For 6 servings, it's suggested just 1 1/2 cups rice, but I didn't think that would be enough, so I added approximately 1 cup more, and it was just enough rice for 6 servings. Don't forget to compensate for more rice with more water. Also, I used pre-cooked rotisserie chicken from Costco that had been previously cut into decent sized serving portion slabs, bagged, and frozen. After completely thawing the chicken in the fridge, I just separated the slabs for each serving and proceeded with the recipe as instructed, making sure not to overcook the chicken. I did not follow the oven bake instructions for fear of drying out the chicken and, instead, simply followed the stove top instructions. It kept the chicken moist, especially during the 20 min simmer while covered with a lid.

A few notes: 1. I used chicken breast because there are uncultured swine in my family who dont like chicken thighs... dont do this - this may be the main reason my chicken was super dry even after tenderizing it. 2. I didnt have chicken broth and used bone broth, I would add additional seasoning (onion powder etc or cook some sliced/diced onions) just to give it a bit more flavor- seemed a bit 2 dimensional? I dont know how else to describe it. 🤷‍♀️ As far as cooking: The recipe itself was super easy. I can't wait to try it with chicken thighs next time. Easy clean up <--my fav part. Edit: Made it again with the chicken thighs and as the recipe reads as part of a meal prep - bought thigh skillets, there were about 4-6 in the package, I was only able to fit about 4 or 5 in the skillet so I had an extra that I made separately. This was fabulous! The chicken was not dry at all, and I absolutely love chicken thighs! I added a bit too much lemon juice (1 whole ripe lemon), but I think it was just a flavorful lemon. So it was a dash too lemony. The dish was savory and fresh, I think green beans may be a good pairing, but all I had was broccoli. Still good! Tip: prep the ingredients in advance. This will help because it's pretty fast moving once you brown the chicken

It needs some kind of sauce too dry on its own

I added garlic powder, onion powder, and Italian seasoning to the chicken. Overall very good!! We eat chicken thighs on a regular basis and wanted to try something different. Definitely recommend!

Made in instant pot following comment instructions. I made bone in thighs Approx 2 thighs/lb. so I cooked for 9 mins and natural released for 11. They were 190°+ inside so it was a bit long, but they were still juicy and delicious. Rice was a touch overcooked but still pretty good!! I would suggest finishing the thighs under the broiler or removing the skins next time. Also I would season the chicken before searing!

This was really tasty. I had to cook it a bit longer because my chicken thighs were huge.

Made tonight in the instant pot. The changes I made for this: - After adding the broth to the rice, I let it simmer for 2-3 minutes while I thoroughly deglazed the bottom of the pot to clear away sticky bits (to prevent a Burn error). - Upon returning the browned chicken to the pot, I set the instant pot for 5 mins at high pressure. - Once the pressure cooking completed, I allowed the pot to release pressure naturally (that is, not turning the pressure release valve) for 15 minutes. Came out perfectly, with no changes to any measurements. Very tasty. Good lemon flavour without being overpowering. Loved it. Definitely going into regular rotation.

Quick and easy.

I like the execution of this dish. If you're like me and cooking for one (with intentions of leftovers), don't skimp on the chicken. The rice is really lemony without the chicken to help balance things