Tuscan Lemon Herb Chicken With Garlic Rice Recipe

Italian cuisine · 780 calories

About this recipe

Bring the warmth of Tuscany to your dinner table with this flavorful and wholesome meal. Tuscan Lemon Herb Chicken is marinated to perfection with zesty lemon juice, aromatic Italian seasoning, and robust black pepper for a delightful punch of flavor. The chicken is cooked to tender, juicy perfection and served with creamy garlic-infused rice, made from rice flour for a gluten-free twist. Sautéed spinach and carrots complement the dish with a burst of fresh color and nutrients, offering a hearty and balanced plate that’s as delicious as it is nutritious. With 32 grams of protein, this medium-spiced Italian recipe is perfect for a comforting yet healthy dinner. Whether you’re cooking for a special occasion or simply want to elevate your weekday meal, this dish promises a culinary journey to the heart of Italy.

Ingredients

  • 1 Kg Laila Basmati Rice
  • 100 G Jumbo Garlic 100g
  • 1 Bunch Spinach Fresh 1 Bunch
  • 100G Heera Black Pepper Powder 100g
  • 100 g Yorkshire English Carrots 100G
  • - Schwartz Italian Seasoning
  • 400G Greenfield Himalayan Salt Fine 400G
  • 250 Ml Trs Lemon Juice 250Ml
  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 50G Natoora Fresh Italian Flat Leaf Parsley
  • 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

  1. 1. Trim any excess fat from the chicken thighs and pat them dry with paper towels.
  2. 2. In a small bowl, mix the lemon juice, 1 tablespoon of olive oil, Italian seasoning, salt, and black pepper to make a marinade.
  3. 3. Coat the chicken thighs evenly with the marinade and let them rest for 20 minutes.
  4. 4. Peel and mince the garlic cloves, setting aside half for the rice and the other half for the greens.
  5. 5. Heat 1 tablespoon of olive oil in a skillet and sear the marinated chicken thighs on medium heat for 4 minutes on each side.
  6. 6. Reduce the heat to low, cover the skillet, and cook the chicken for 10 more minutes until fully cooked through.
  7. 7. While the chicken is cooking, rinse the rice. In a saucepan, warm 1 teaspoon of olive oil with half of the minced garlic for 30 seconds, add the rice and stir for 1 minute.
  8. 8. Add 300 ml of water and a pinch of salt, bring to a boil, then cover and cook on low for 12-15 minutes until the rice is tender and the water is absorbed.
  9. 9. Peel and slice the carrots thinly and sauté them with the spinach and remaining garlic in 2 teaspoons of olive oil for 5 minutes.
  10. 10. Serve the chicken thighs over a bed of garlic rice, garnished with fresh parsley.
  11. 11. Plate the sautéed spinach and carrots alongside the chicken and rice for a complete meal.

How to make Tuscan Lemon Herb Chicken With Garlic Rice

  1. Marinate the chicken. Trim excess fat from the chicken thighs and pat dry. Mix lemon juice, olive oil, Italian seasoning, salt and black pepper, coat the chicken and let it rest for 20 minutes. Mince the garlic and divide it in half.
  2. Cook the chicken. Sear the chicken thighs in 1 tablespoon olive oil on medium heat for 4 minutes on each side, then cover and cook on low heat for 10 more minutes until fully cooked through.
  3. Make the garlic rice base. Toast the rice flour in another pan for 1-2 minutes, then whisk in 300 ml water and half the garlic. Cook on medium heat, stirring often, until thick and creamy.
  4. Sauté the greens. Slice the carrots thinly and sauté them with the spinach and the remaining garlic in 1 tablespoon olive oil for 5 minutes.
  5. Plate and serve. Serve the chicken thighs over a bed of the creamy garlic rice, garnished with fresh parsley, with the sautéed spinach and carrots plated alongside.

Frequently asked questions

How long does Tuscan Lemon Herb Chicken with Garlic Rice take to make?
About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The chicken needs a short marinade first, so mix it before you prepare the vegetables.
Why marinate the chicken thighs in lemon and herbs?
The lemon juice, oil and Italian seasoning flavour the meat and help it brown. Even a short marinade makes the thighs noticeably juicier and more aromatic.
Can I use chicken breast for Tuscan Lemon Herb Chicken with Garlic Rice?
Yes, but breasts dry out faster, so sear them and cover them for less time. Take them off the heat as soon as they are cooked through and rest them before serving.
How do I stop the garlic rice base going lumpy?
Toast the rice flour first, then pour in the water gradually while stirring constantly. Keep stirring over medium heat until it thickens into a smooth, creamy base.
What vegetables go with Tuscan lemon chicken?
Sautéed spinach and carrots with garlic are the natural partners here. Green beans, courgettes or roasted cherry tomatoes also suit the lemon and herb flavours.