Tuscan Lemon Herb Chicken With Garlic Rice Recipe

Italian cuisine · 570 calories

About this recipe

Tuscan Lemon Herb Chicken with Garlic Rice is a delightful Italian-inspired dish that combines succulent chicken thighs with the refreshing zest of lemon and the earthy flavors of fresh rosemary and thyme. Paired with fluffy garlic rice, this meal is both comforting and elegant, perfect for a weeknight dinner or a special occasion. The chicken is seared to golden perfection and then simmered in a fragrant broth, infusing it with robust flavors. The rice is prepared separately, enhanced by a touch of parsley and lemon zest for a bright, aromatic finish. With 35g of protein per serving, this dish is not only satisfying but also supports your wellness goals. Whether you’re cooking for yourself or loved ones, this recipe promises to impress with its balance of flavors and textures.

Ingredients

  • 1 Kg Laila Basmati Rice
  • 100 G Jumbo Garlic 100g
  • - Thyme Bunched Herb
  • - Oxo Chicken Stock Cubes
  • - Maldon Flakes Sea Salt
  • NaN Fresh Halal Chicken Oyster Thigh Skinless & Boneless
  • 100G Rajah Black Pepper Ground 100G
  • 250 Ml Trs Lemon Juice 250Ml
  • 1 Lemon - 1 Each
  • 1 Onion Large 1 Each
  • 50G Natoora Fresh Italian Flat Leaf Parsley
  • 30G Natoora Fresh Italian Rosemary
  • 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

  1. 1. Pat the chicken thighs dry and season them evenly with salt, pepper, and 2 minced garlic cloves.
  2. 2. Heat 1 tbsp olive oil in a skillet over medium heat and sear the chicken thighs until golden brown on both sides, about 5 minutes per side.
  3. 3. Remove the chicken from the skillet and set aside. In the same skillet, sauté the chopped onion and 2 more minced garlic cloves until fragrant, about 2 minutes.
  4. 4. Add 150 ml of the chicken stock (dissolve 2 stock cubes in 500 ml hot water), the lemon juice, and the fresh herbs (rosemary and thyme) to the skillet, then bring to a gentle simmer.
  5. 5. Return the chicken thighs to the skillet, cover, and cook for 15 minutes until fully cooked through and tender.
  6. 6. Meanwhile, rinse the rice under running water until the water runs clear to remove excess starch.
  7. 7. In a separate saucepan, heat 1 tbsp olive oil, add the last 2 minced garlic cloves and the 160 g rinsed rice, and lightly toast for 2 minutes, stirring frequently.
  8. 8. Add the remaining chicken stock (about 350 ml) to the saucepan with the rice, cover, and cook on low heat until the rice is tender and fluffy, about 12 minutes.
  9. 9. Once the rice is cooked, fluff it with a fork and stir in the chopped parsley, lemon zest, and a pinch of salt.
  10. 10. Plate the garlic rice and top it with the tender lemon herb chicken. Spoon the pan sauce over the chicken for added flavor.
  11. 11. Garnish with fresh parsley and a wedge of lemon if desired, then serve warm.

How to make Tuscan Lemon Herb Chicken With Garlic Rice

  1. Sear the chicken thighs. Pat the chicken thighs dry and season with salt, pepper and half the minced garlic. Sear in olive oil over medium heat for about 5 minutes per side until golden brown, then set aside.
  2. Make the pan sauce. In the same skillet, sauté the chopped onion and remaining garlic for about 2 minutes until fragrant. Add the chicken stock, lemon juice, rosemary and thyme and bring to a gentle simmer.
  3. Braise the chicken. Return the chicken thighs to the skillet, cover and cook for 15 minutes until fully cooked through and tender.
  4. Cook the rice. Meanwhile, rinse the rice until the water runs clear and toast it in a little olive oil for 2 minutes. Add chicken stock, cover and cook on low for about 12 minutes, then fluff and stir in parsley, lemon zest and a pinch of salt.
  5. Plate and serve. Plate the garlic rice and top it with the lemon herb chicken, spooning over the pan sauce. Garnish with fresh parsley and a lemon wedge if desired and serve warm.

Frequently asked questions

How long does Tuscan Lemon Herb Chicken with Garlic Rice take to make?
About 50 minutes: 10 minutes of prep and 40 minutes of cooking, with the rice cooking while the chicken simmers.
Can I use fresh rosemary and thyme in Tuscan Lemon Herb Chicken with Garlic Rice?
Yes, fresh sprigs work beautifully. Add them whole to the simmering stock and pull out the woody stalks before serving.
How do I get a golden sear on the chicken thighs?
Pat the thighs completely dry, heat the oil until shimmering and leave them undisturbed for about 5 minutes a side. Moving them too soon stops the crust forming.
Can I make the lemon herb pan sauce richer?
Stir in a knob of butter or a splash of cream at the end, or reduce the stock and lemon a little longer. A few capers also add a salty, tangy lift.
How should I store leftover Tuscan chicken and rice?
Keep the chicken in its sauce and the rice separately in the fridge for up to 3 days. Reheat until piping hot, adding a splash of water or stock to the rice.