Lemon-Herb Chicken with Cilantro Rice
Ingredients
- 1½ poundschicken breast
- 3 tablespoonolive oil
- 2lemon
- 4 clovegarlic
- 2 teaspoonfresh thyme
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1½ cupwhite rice
- 3 cupchicken broth
- ½ cupfresh cilantro
- 2 stalkgreen onion
Prep
- 01
Mince 4 cloves garlic.
- 02
Squeeze juice from 2 lemons into a small bowl (about 1/3 cup juice); cut remaining lemon into wedges.
- 03
Chop cilantro and thinly slice green onions.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
- 03
Add chicken to the skillet and cook 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 04
In the same skillet, add remaining 1 1/2 tablespoons olive oil and cook minced garlic for 30 seconds until fragrant.
- 05
Add rice and stir constantly for 1–2 minutes to lightly toast.
- 06
Pour in chicken broth and add thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
- 07
Cover and cook 18–20 minutes, until rice is tender and liquid is absorbed.
- 08
Slice chicken and return to skillet. Squeeze lemon juice over everything, then stir in cilantro and green onions. Taste and adjust seasoning.
- 09
Divide between plates and serve warm with lemon wedges.
Spice Tips
For warmth, add a pinch of red pepper flakes to the broth. For deeper herb flavor, stir in a teaspoon of fresh mint or fresh dill at the end instead of (or alongside) cilantro. A pinch of smoked paprika added with the rice adds subtle complexity.