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Honey Lemon Chicken and Rice

 Tender, juicy chicken breast cooked with rice and seasoned with honey and lemon, is a delicious twist on chicken and rice. Cooked in one pot, this recipe has dinner on the table in a snap!

It's been 9 months since I left my cafeteria due to the pandemic. Having an auto immune disease has made this time somewhat stressful. While my family and I make sure to take necessary precautions when we need to go out, many people out there do not. As a result, we barely order out anymore. Which means I've pretty much been cooking dinner every night since March 13th. Now don't get me wrong, I love to cook, but sometimes I get bored with they foods my kids are happy to eat. Chicken and Rice has always been a hit in our house, but I decided I wanted to try something different using ingredients I had on hand. 

We've always been big fans of chicken with lemon, so I wanted to incorporate lemon in this dish. To round out the flavours and lessen the bitterness I decided to add a bit of honey. The result is SO delicious! You can taste the lemon, but the thyme and oregano bring an earthiness to the dish. It's a perfect combination of sweet and savoury. The chicken was tender and juicy and the rice cooked to perfection. We totally enjoyed it and I loved that there was minimal clean up after dinner.


Honey Lemon Chicken and Rice

4 boneless skinless chicken breasts
1/2 tsp black pepper, divided
1 tsp thyme
1 tsp oregano
zest and juice of one lemon
1 1/2 C chicken broth
2 tbs honey
2 tbs soy sauce
1 tbs olive oil
1 medium onion - chopped
1 cup long grain rice - uncooked
1 tbs parsley

Slice each chicken breast in 2, lengthwise to make 8 thin pieces of chicken. Season with 1/4 tsp pepper, thyme and oregano.

In a large skillet with tight fitting lid heat olive oil over medium high heat. Place chicken breast into the skillet, in a single layer. Cook until dark golden brown; about 3-5 minutes per side. Remove from skillet and cover with foil. 

Add onion to the skillet and saute until soft. Add in the rice and coat with any remaining oil. Cook for 3 minutes, stirring so rice doesn't burn. 

In a small bowl add the lemon zest, lemon juice, chicken broth, honey, soy sauce, remaining 1/4 tsp black pepper and stir to combine. Pour into skillet and stir to combine with the rice. Place browned chicken pieces on top, slightly nestling them into the rice.

Reduce heat to low, cover and simmer for about 30 minutes; or until chicken is done and liquid is absorbed.

Garnish with parsley before serving.

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Comments

  1. such a mouth watering recipe.
    I really love anything made of chicken.
    lemon with chicken is definitely a fabulous choice of ingredient.
    thanks for sharing this awesome one.

    ReplyDelete
    Replies
    1. Thank you for stopping in and your kind words!

      Delete
  2. I love this dish! It’s got healthy ingredients and great flavors. I’ll be trying this soon. :)

    ReplyDelete
    Replies
    1. It is such a great change from the creamy heavy usual chicken and rice.

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  3. It is scary when others don't take proper precautions, particularly when you have health issues! I'm glad you are staying well, Cindy. I really like this recipe. It's the sort of thing we really enjoy, and I love a good one pot. The flavours sound fantastic. Thank you for sharing and for being a part of the Hearth and Soul Link Party! I hope you are enjoying a safe and happy holiday season.

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  4. I love the addition of lemon to the traditional chicken and rice!

    ReplyDelete
  5. Love this I could totally use tofu in place of chicken and make a chicken version for my husband we wont be making 2 dinners tonight.

    ReplyDelete
  6. ********************************************************
    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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