Description
Lemon Herb Chicken Breasts with Rice Pilaf is a comforting and flavorful dinner featuring roasted chicken covered in a zesty garlic herb butter and served over a fragrant rice and orzo pilaf with carrots, onions, and fresh herbs.
Ingredients
- Lemon Herb Chicken:
- 4 bone-in, skin-on chicken breasts (about 2½ 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
- 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
- Handful of fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet.
- In a small bowl, mix melted butter, garlic, thyme, rosemary, lemon zest, lemon juice, salt, and pepper.
- Brush the lemon herb mixture over the chicken breasts.
- Roast the chicken on the middle rack for 35–40 minutes, or until internal temperature reaches 165°F and juices run clear.
- Meanwhile, in a large (12-inch) deep skillet over medium-high heat, melt the butter.
- Add diced carrots and onions. Sauté for 1–2 minutes until slightly softened.
- Add garlic, orzo, and rice. Stir and cook for 2–3 minutes until lightly browned.
- Add chicken stock and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes or until liquid is absorbed and rice is tender.
- Turn off heat and let rice sit, covered, for 10 minutes. Fluff with a fork and stir in chopped parsley. Season with salt and pepper to taste.
- Serve the roasted chicken breasts over the rice pilaf and enjoy.
Notes
- Use boneless chicken breasts for a quicker cooking option, but adjust the roasting time accordingly.
- You can substitute dried herbs if fresh herbs are not available, using 1/3 the amount.
- For extra flavor, deglaze the pan used to roast the chicken and drizzle the juices over the rice before serving.
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg
