One Pan Lemon Pepper Yogurt Chicken and Rice

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One Pan Lemon Pepper Yogurt Chicken and Rice

One Pan Lemon Pepper Yogurt Chicken and Rice is a delightful dish that’s both simple to prepare and bursting with flavor. This recipe is perfect for busy weeknights, allowing you to create a wholesome meal in just one pan, minimizing cleanup and maximizing taste. With a step-by-step approach, this guide will ensure you achieve tender, juicy chicken accompanied by fluffy rice, all infused with the bright flavors of lemon and a hint of garlic.

Why You’ll Love This Recipe

This One Pan Lemon Pepper Yogurt Chicken and Rice recipe is a winner for several reasons. Firstly, the combination of yogurt, lemon, and spices creates a marinade that tenderizes the chicken, making it incredibly succulent. The oxygen-tight cooking method allows the rice to absorb all the flavors, creating a dish that feels both comforting and refreshing. It’s family-friendly and can be easily adapted to suit your taste preferences. Plus, with its easy prep and quick cooking time, it’s a fantastic option for busy weeknights when time is of the essence.

Ingredients

To create this mouthwatering dish, you will need the following ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup plain yogurt (full-fat)
• 2 fresh lemons (juice and zest)
• 4 garlic cloves (minced)
• 1 cup long-grain white rice (rinsed)
• 2 cups low-sodium chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme or oregano

The combination of these ingredients contributes to the dish’s aromatic essence, from the pungent garlic to the zesty lemons, which play a crucial role in elevating the overall flavor profile.

Step-by-Step Directions

1. Marinate the Chicken

In a large bowl, combine the yogurt, lemon juice, lemon zest, minced garlic, salt, pepper, and dried herbs. Add the chicken breasts, ensuring they are coated thoroughly. Allow to marinate for at least 30 minutes. This step will enhance the chicken’s tenderness and flavor as it absorbs the marinade.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken, searing for 4-5 minutes on each side until golden brown. This step locks in the moisture and provides a beautiful crust on the chicken.

3. Add Rice and Broth

Once the chicken is seared, remove it briefly from the skillet. Add the rinsed rice and chicken broth into the same skillet, stirring gently to combine the flavors.

4. Return Chicken

Nestle the seared chicken back into the skillet, placing it on top of the rice mixture. Cover with a lid and let it simmer on low heat for about 20 minutes. This will allow the rice to cook evenly and absorb the rich flavors from the chicken and broth.

5. Final Touches

After 20 minutes, fluff the rice with a fork before serving. If desired, garnish with fresh herbs or lemon slices for an extra pop of color and flavor. The vibrant presentation is sure to entice your dinner guests!

Tips & Tricks

• For an extra layer of flavor, consider adding a splash of white wine when sautéing the chicken and rice.
• If you’re in a hurry, you can marinate the chicken in the morning and leave it in the fridge until dinner time.
• Substituting the yogurt with a non-dairy alternative works well for those who are lactose intolerant.
• Adding vegetables like peas, spinach, or bell peppers can enhance the nutritional value of your meal.

Serving Suggestions & Pairings

Pair your One Pan Lemon Pepper Yogurt Chicken and Rice with a light side salad or steamed vegetables. A crisp, chilled white wine or sparkling water with lemon slices beautifully complements the flavors and adds a refreshing touch to the meal.

Nutritional Information

While specific nutritional values will vary based on your ingredients, here’s a general guide:

• Serving Size: 1 plate
• Calories: Approximately 420
• Protein: 35g
• Carbohydrates: 45g
• Fat: 12g
• Fiber: 2g
• Sugars: 2g

This meal is rich in protein and can be tailored to suit various dietary needs.

Storing Tips & Variations for One Pan Lemon Pepper Yogurt Chicken and Rice

If you find yourself with leftovers, they can be stored in an airtight container in the refrigerator for up to three days. For a variation, you might consider adding spices like curry for a twist or using different proteins like shrimp or tofu for a vegetarian version.

Conclusion for One Pan Lemon Pepper Yogurt Chicken and Rice

This One Pan Lemon Pepper Yogurt Chicken and Rice recipe is not just a meal; it’s an experience filled with vibrant flavors and hearty nutrition. With its simplicity and delightful taste, you’ll find yourself reaching for this recipe time and again. Try it out and enjoy a delicious dinner that comes together effortlessly!

FAQs

1. Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts; just be sure to marinate them for a longer duration or thaw them before marinating to ensure the flavors penetrate.

2. What is a good substitute for yogurt?

Greek yogurt works well in this recipe, as it has a similar consistency and flavor profile. For non-dairy options, consider coconut yogurt.

3. How do I know when the chicken is fully cooked?

The internal temperature of the chicken should reach 165°F (75°C). You can use a meat thermometer to check.

4. Can I make this dish in advance?

Yes, marinating the chicken and preparing the dish in advance can be a great time-saver. Just reheat before serving.

5. What can I do with leftover rice?

Leftover rice can be stored and used in stir-fries, fried rice dishes, or as a base for a grain bowl with your choice of toppings.

One Pan Lemon Pepper Yogurt Chicken and Rice

Print Recipe

Pin Recipe

A simple yet flavorful one-pan dish featuring marinated chicken and fluffy rice, infused with bright lemon and garlic.

• Author: catherine
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 1 cup plain yogurt (full-fat)
• 2 fresh lemons (juice and zest)
• 4 garlic cloves (minced)
• 1 cup long-grain white rice (rinsed)
• 2 cups low-sodium chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme or oregano

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Instructions

1. In a large bowl, combine the yogurt, lemon juice, lemon zest, minced garlic, salt, pepper, and dried herbs. Add the chicken breasts and marinate for at least 30 minutes.
2. Heat olive oil in a large skillet over medium-high heat and sear the marinated chicken for 4-5 minutes on each side until golden brown.
3. Remove the chicken, add the rinsed rice and chicken broth to the skillet, stirring gently to combine.
4. Return the seared chicken to the skillet, placing it on top of the rice mixture. Cover and simmer on low heat for about 20 minutes.
5. Fluff the rice with a fork before serving, garnishing with fresh herbs or lemon slices if desired.

Notes

For extra flavor, consider adding a splash of white wine when sautéing. You can also marinate the chicken earlier in the day or add vegetables like peas or spinach.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 2g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 80mg

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