Lemon Parsley Chicken And Rice
A flavorful lemon parsley chicken and rice dish featuring tender chicken breasts, fragrant herbs, and zesty lemon, perfect for a quick, satisfying meal for family or friends.
Ingredients
Instructions
- Brown chicken in hot oil in a skillet.
- Add chicken broth and bring to a boil.
- Stir in instant brown rice.
- Return to a boil, then reduce heat to low.
- Cover and simmer for 5 minutes.
- Remove from heat.
- Stir in chopped parsley, grated lemon peel, and pepper.
- Cover and let stand for 5 minutes.
- Sprinkle with almonds before serving.
Tips & Substitutions
For added flavor, consider marinating the chicken in lemon juice and garlic for an hour before cooking. You can substitute regular brown rice if you don’t have Minute instant brown rice, but cooking times will vary. Fresh parsley can be replaced with dried parsley; just use one-third the amount since dried herbs are more concentrated.
Serving Suggestions
Serve this dish with a side of steamed vegetables, such as broccoli or green beans, for a complete meal. A light salad with lemon vinaigrette also complements the flavors well. For a heartier option, consider pairing it with a slice of crusty bread to soak up any remaining broth.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat on medium power until warmed through, usually about 2-3 minutes, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Parsley Chicken And Rice contains roughly 814 calories, with 5g protein, 9g carbohydrates, and 87g fat. It is an excellent source of vitamin C (95% of the Daily Value), iron (25% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of potassium and protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of chicken for this recipe?
Yes, you can use thighs or drumsticks instead of breasts. Just adjust the cooking time accordingly, as dark meat typically takes longer to cook through. Ensure that the internal temperature reaches 165°F for safety.
What can I do if I don't have chicken broth?
If you don’t have chicken broth, you can use vegetable broth or even water with a bouillon cube as a substitute. This will still provide a nice flavor base for the rice and chicken.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and rice in advance and store it in the refrigerator. Just be sure to reheat it thoroughly before serving. This dish also makes great leftovers, perfect for meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).