How do I keep the chicken from sticking to the pan?

Ensure the pan is fully preheated over medium-high heat and the chicken is patted dry before adding oil. The oil should shimmer before you add the meat.

Can I make the rice ahead of time?

Yes. Cook the rice up to 2 days in advance, cool completely, and refrigerate. Reheat in a covered pan with a splash of water or in the microwave.

What if I don't have dried oregano or thyme?

You can substitute with dried Italian seasoning or dried marjoram. Fresh herbs also work; use triple the amount of fresh.

How should I store leftovers?

Store the chicken, rice, and vegetables separately in airtight containers in the fridge for up to 3 days. Reheat gently to avoid drying out the chicken.

Home / Recipes / american / Lemon Herb Chicken Plate

americanEasynon vegetariangluten freedairy freenut free

Lemon Herb Chicken Plate

RATING

4.6/5(135)

TASTE SCORE

8/10

Juicy, pan-seared chicken breasts brightened with fresh lemon and aromatic herbs. Served alongside fluffy steamed rice and a colorful medley of sautéed vegetables, this simple one-plate meal comes together in under 30 minutes for a weeknight dinner that feels special.

PREP

10m

COOK

20m

SERVES

1 PLATE

610 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Marinate the chicken.
In a mixing bowl, combine the chicken breasts with 2 tbsp olive oil, juice of 1 lemon, minced garlic, oregano, thyme, black pepper, and a pinch of salt. Toss well to coat. Set aside at room temperature while you start the rice.
TIPFor deeper flavor, marinate in the fridge for up to 4 hours. Bring chicken to room temperature before cooking.
steam · ~20 min
Cook the rice.
In a saucepan, bring the rinsed rice, 3 cups water, and a pinch of salt to a boil over high heat. Reduce heat to low, cover with a tight lid, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
TIPDo not lift the lid during cooking. The trapped steam is essential for fluffy rice.
fry · ~12 min
Sear the chicken.
Heat a heavy skillet or grill pan over medium-high heat. Once hot, place the marinated chicken breasts in the pan. Cook for 5 to 6 minutes per side until deeply golden and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest for 5 minutes before slicing.
TIPPress the center of the chicken with tongs gently. If it feels firm and springs back, it's done.
saute · ~5 min
Sauté the vegetables.
While the chicken rests, heat 1 tbsp olive oil in a separate skillet over medium-high heat. Add the sliced bell pepper and zucchini. Sauté for 3 to 4 minutes until just tender-crisp. Add the halved cherry tomatoes and cook for 1 more minute until they begin to soften.
TIPKeep the heat high enough that the vegetables char slightly at the edges rather than steaming.
assemble · ~3 min
Assemble the plates.
Slice the rested chicken against the grain into thick strips. Divide the fluffy rice among 4 plates, top with sliced chicken, and arrange the sautéed vegetables alongside. Sprinkle with fresh parsley and tuck a lemon wedge onto each plate.
TIPSlicing against the grain shortens the muscle fibers, making each bite more tender.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pound chicken breasts to an even thickness for consistent cooking.
2
Let the marinated chicken rest at room temperature for 15 minutes before searing.
3
Use a meat thermometer to perfectly hit 165°F and avoid dry chicken.
4
Do not overcrowd the pan; sear in batches if needed for a golden crust.
5
Rest the cooked chicken for 5 minutes before slicing to retain juices.
6
Toast the rice in a little oil before adding water for extra nutty flavor.

RECIPE VARIATIONS