Name: One-Pan Lemon Herb Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs; 1 cup long-grain white rice; 2 cups chicken broth; 1 lemon, juiced; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup frozen peas and carrots; 2 tablespoons olive oil

Question 1

Can I use chicken breasts instead of thighs?

Accepted Answer

Yes, but reduce cooking time by 5-10 minutes to avoid drying out.

Question 2

Is this recipe gluten-free?

Accepted Answer

Yes, as long as your chicken broth is gluten-free. Check labels.

Question 3

Can I make this in a slow cooker?

Accepted Answer

Yes, cook on low for 4-5 hours, but add an extra 1/4 cup broth as rice absorbs more liquid.

Question 4

How do I reheat leftovers?

Accepted Answer

Add a splash of water or broth and microwave in 30-second intervals, stirring between.

Question 5

Can I use brown rice?

Accepted Answer

Yes, but increase broth to 2 1/2 cups and bake for 45-50 minutes.

Question 6

What can I use instead of frozen vegetables?

Accepted Answer

Fresh chopped vegetables work, but add them raw. Increase bake time by 10 minutes.

Question 7

Is this recipe freezer-friendly?

Accepted Answer

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in fridge.

Question 8

Can I add other seasonings?

Accepted Answer

Absolutely. Try paprika, thyme, or rosemary for variety.

One-Pan Lemon Herb Chicken and Rice

Instructions

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