I'm also on the lookout for good weeknight meals, but I haven't really jumped on the "One Pot" bandwagon yet. Have you? I've made a couple such as my Chicken and Asparagus dish, and One Pot Pasta.
I've pinned a lot of them though. So today I thought I'd use up some chicken from the frig and make one of these recipes I've pinned so many moons ago! #PinterestIsAddicting
The One Pot Lemon Herb Chicken and Rice recipe comes from Tiffany over at Crème de la Crumb. She's a wiz in the kitchen and has so many great recipes on her site, so make sure to check it out. I basically followed her recipe with a little addition of some extra spice on the chicken itself.
One Pot Lemon Herb Chicken and Rice to the rescue!
Where have these quick 30 minutes meals, made in one pot, been all my life? One pot? Yes please. Easy on the clean up and it takes just a tiny bit of prep and you have a tasty dinner on the table in 30 minutes.
Do you love lemon? Love chicken and rice? Need a quick weeknight meal? Then One Pot Lemon Herb Chicken and Rice is the dish for you. The flavors are bright with lemon and spiced with pepper. The Italian seasoning lends that fresh herbaceous pop we love, and the rice is just comfort city. This might be you new comfort food dish for the upcoming fall season.
One Pot Lemon Herb Chicken and Rice
time: 30 minutes
4 thin sliced, chicken breasts, boneless skinless
2 tablespoons butter
1/2 tsp salt
3 teaspoons Italian seasoning, divided
2 teaspoons lemon pepper
1 cup uncooked basmati rice
2¼ cups chicken broth, low sodium
zest of 1 lemon
juice of 1 lemon
Melt butter over medium heat in a large skillet. Season chicken with salt, Italian seasoning. and lemon pepper on both sides. Place chicken in the skillet and cook 2 minutes, until just browned, on each side. Remove to a plate.
Add the rice to the skillet and toast for 1 minute, stirring constantly. Add the chicken broth, lemon zest, lemon juice, and 1 teaspoon of Italian seasoning. Bring rice to a boil. Return the chicken to the skillet, placing it on top of the rice. Add any juices that have accumulated from the chicken as well. Turn the heat down to a simmer and cook for 20 minutes or until the liquid has been absorbed and the rice is tender.
Garnish with fresh parsley and lemon slices. Serve.
slightly adapted from Crème de la Crumb