Lemon Basil Chicken with Rice

This Lemon Basil Chicken with Rice isn’t just another recipe in my rotation; it’s a bona fide family favorite, a culinary superhero that swoops in to save weeknight dinners and impress guests on weekends. The first time I made it, the aroma alone had everyone migrating to the kitchen, their noses twitching with anticipation. My usually picky youngest declared it “the best chicken ever!” – high praise indeed. The magic lies in its simplicity: vibrant, fresh flavors that dance on your palate, tender chicken that practically melts in your mouth, and fluffy rice to soak up every last drop of the exquisite sauce. It’s a dish that feels both comforting and refreshingly light, a perfect symphony of zesty lemon, aromatic basil, and savory chicken. It has since become my go-to for a meal that feels special without requiring hours of slaving over a hot stove. The brightness of the lemon cuts through the richness, while the basil adds a sweet, peppery perfume that is utterly irresistible. Trust me, once you try this, it’ll earn a permanent spot in your recipe collection too.

Ingredients

• For the Chicken & Marinade:
  • 1.5 lbs (approx. 680g) Boneless, Skinless Chicken Thighs: Chosen for their juiciness and flavor, though breasts can be substituted. Trim any excess fat.
  • 1/4 cup (60ml) Extra Virgin Olive Oil: Provides richness and helps create a golden crust.
  • Juice of 2 Large Lemons (about 1/4 cup or 60ml): Freshly squeezed is key for the brightest flavor.
  • Zest of 1 Large Lemon: Adds an intense citrus aroma without extra acidity.
  • 4-5 Cloves Garlic, Minced: The aromatic backbone of the marinade. Adjust to your garlic preference.
  • 1/2 cup Fresh Basil Leaves, Chiffonade (thinly sliced): The star herb, providing a sweet, slightly peppery note. Plus more for garnish.
  • 1 teaspoon Dried Oregano: Complements the basil with an earthy, Mediterranean touch.
  • 1/2 teaspoon Salt (or to taste): Enhances all the flavors.
  • 1/4 teaspoon Black Pepper (or to taste): Adds a gentle warmth.
  • Optional: Pinch of Red Pepper Flakes: For a subtle kick of heat.
• For the Rice:
  • 1.5 cups (approx. 300g) Long-Grain White Rice (like Basmati or Jasmine): Chosen for their fluffy texture and ability to absorb flavors.
  • 2.75 cups (650ml) Chicken Broth or Water: Broth adds more flavor, but water works fine.
  • 1 tablespoon Olive Oil or Butter: Adds richness to the rice.
  • 1/2 teaspoon Salt: To season the rice.
• For Finishing the Dish:
  • 1 tablespoon Olive Oil: For searing the chicken.
  • 1/4 cup (60ml) Dry White Wine (optional, like Sauvignon Blanc or Pinot Grigio): To deglaze the pan and add depth of flavor. Can substitute with chicken broth.
  • 1/2 cup (120ml) Chicken Broth: To create a light pan sauce.
  • 1 tablespoon Butter (optional, unsalted): For enriching the sauce at the end.
  • Fresh Basil Leaves, for garnish: Adds a final pop of color and freshness.
  • Lemon Wedges, for serving: Allows individuals to add more fresh lemon juice if desired.

Instructions

1. Prepare the Chicken Marinade:
   • In a medium bowl, combine the 1/4 cup extra virgin olive oil, juice of 2 lemons, lemon zest, minced garlic, 1/2 cup chiffonade fresh basil, dried oregano, salt, black pepper, and optional red pepper flakes. Whisk well to combine.
   • Pat the chicken thighs dry with paper towels. This helps them sear better.
   • Add the chicken thighs to the bowl with the marinade. Toss gently to ensure each piece is well-coated.
   • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. Do not marinate for too long with lemon juice, as it can start to “cook” the chicken and affect its texture.
2. Cook the Rice:
   • While the chicken is marinating, prepare the rice. Rinse the long-grain white rice under cold water until the water runs clear. This removes excess starch and helps prevent sticky rice.
   • In a medium saucepan with a tight-fitting lid, heat 1 tablespoon of olive oil or butter over medium heat.
   • Add the rinsed rice and stir for 1-2 minutes until the grains are lightly toasted and fragrant.
   • Pour in the 2.75 cups of chicken broth (or water) and add 1/2 teaspoon of salt. Bring to a boil.
   • Once boiling, stir the rice once, then reduce the heat to the lowest setting. Cover the saucepan with the lid and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender.
   • Do not lift the lid during the simmering process.
   • Once cooked, remove the saucepan from the heat and let it stand, covered, for 10 minutes. This allows the steam to finish cooking the rice.
   • After resting, fluff the rice gently with a fork.
3. Cook the Chicken:
   • Remove the chicken from the marinade, letting any excess marinade drip off. Reserve the leftover marinade for now.
   • Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
   • Carefully place the chicken thighs in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
   • Sear the chicken for 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
   • Remove the cooked chicken from the skillet and set it aside on a plate. Tent loosely with foil to keep warm.
4. Make the Pan Sauce:
   • Reduce the heat under the skillet to medium. If you opted for white wine, pour it into the skillet. Scrape up any browned bits (fond) from the bottom of the pan with a wooden spoon – this is packed with flavor! Let the wine simmer and reduce by about half, about 1-2 minutes.
   • If not using wine, you can directly add a little of the reserved chicken broth.
   • Pour in the 1/2 cup of chicken broth and any reserved marinade (bring this to a good simmer for a minute if it had raw chicken contact, though most bacteria should be killed by the heat). Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
   • If desired, stir in 1 tablespoon of cold butter off the heat until melted and the sauce is glossy. This is a technique called “monter au beurre” and adds richness.
   • Taste the sauce and adjust seasoning with salt and pepper if needed. You can also add a squeeze of fresh lemon juice for extra brightness.
5. Assemble and Serve:
   • You can either slice the chicken before serving or serve the thighs whole.
   • Serve the lemon basil chicken over a generous helping of the fluffy rice.
   • Spoon the pan sauce generously over the chicken and rice.
   • Garnish with fresh basil leaves and serve with lemon wedges on the side for those who like an extra citrus kick.

Nutrition Facts

• Servings: 4-6 servings
• Calories per serving (approximate, based on 4 servings): 550-650 kcal
• Protein: Approximately 40-45g. Excellent source of lean protein, crucial for muscle repair and growth.
• Fat: Approximately 25-30g. Primarily from olive oil (healthy monounsaturated fats) and chicken thighs.
• Carbohydrates: Approximately 40-45g. Mainly from the rice, providing energy.
• Vitamin C: Significant amount from fresh lemon juice, an antioxidant important for immune function.
• Note: Nutritional values are estimates and can vary based on specific ingredients, portion sizes, and substitutions made.

Preparation Time

• Active Preparation Time: Approximately 25-30 minutes (includes chopping, mixing marinade, searing chicken, starting rice).
• Marinating Time: 30 minutes to 4 hours (longer marinating allows flavors to meld more deeply, but 30 minutes is sufficient for a flavorful result).
• Cooking Time: Approximately 20-25 minutes for the rice, and 10-15 minutes for cooking chicken and making the sauce.
• Total Time (including minimum 30 min marinating): Approximately 1 hour 15 minutes to 1 hour 30 minutes. If marinating for longer, the total time will increase accordingly, but active time remains relatively short.

How to Serve

This Lemon Basil Chicken with Rice is a fantastic standalone meal, but here are some ideas to elevate your presentation and complement its flavors:

• Garnishes are Key:
  • Fresh Basil: A generous sprinkle of freshly chiffonaded or whole basil leaves just before serving brightens the dish visually and adds a burst of fresh aroma.
  • Lemon Wedges/Slices: Always serve with extra lemon wedges on the side. A fresh squeeze of lemon juice at the table can really make the flavors pop. Thin lemon slices can also be used as a pretty garnish.
  • A Drizzle of Quality Olive Oil: A final, light drizzle of extra virgin olive oil can add a touch of richness and sheen.
  • Freshly Cracked Black Pepper: A few grinds offer a visual and flavorful contrast.
• Plating Suggestions:
  • Family Style: Arrange the fluffy rice on a large platter, top with the cooked chicken thighs (whole or sliced), and then generously spoon the pan sauce over everything. Garnish the entire platter.
  • Individual Plates: Create a neat mound of rice on each plate. Lean a chicken thigh against it, or lay slices attractively over the rice. Drizzle with sauce and garnish individually.
  • Bowl Food Comfort: Serve in shallow bowls for a cozier feel, making it easy to get a bit of everything in each spoonful.
• Complementary Side Dishes:
  • Steamed Green Vegetables: Asparagus spears, green beans, or broccoli florets steamed until tender-crisp provide a lovely color contrast and added nutrients. A simple drizzle of olive oil or a squeeze of lemon on these works well.
  • Sautéed Spinach or Kale: Quickly wilted with a touch of garlic, these leafy greens add an earthy note.
  • Simple Green Salad: A light salad with a vinaigrette dressing (perhaps a lemon-based one to echo the main dish) can be a refreshing accompaniment. Think mixed greens, cherry tomatoes, and cucumber.
  • Roasted Vegetables: Roasted cherry tomatoes, bell peppers, or zucchini can add sweetness and depth.
  • Crusty Bread: Perfect for soaking up any extra delicious pan sauce. A good quality sourdough or baguette would be ideal.

Additional Tips

1. Don’t Over-Marinate: Lemon juice is acidic and can “cook” the chicken (ceviche-style) if left for too long, resulting in a tougher texture. 30 minutes is good, 4 hours is maximum for thighs, even less for chicken breasts.
2. Fresh is Best: Use freshly squeezed lemon juice and fresh basil for the most vibrant flavor. Dried basil can be used in a pinch (use about 1/3 the amount of fresh), but the fresh herb truly makes this dish shine.
3. Pat Chicken Dry: Before searing, pat the marinated chicken thighs dry with paper towels. This removes excess surface moisture and helps achieve a beautiful golden-brown crust.
4. Don’t Crowd the Pan: When searing the chicken, cook in batches if necessary. Overcrowding the pan will lower the temperature, causing the chicken to steam rather than sear.
5. Rest the Rice and Chicken: Allowing the rice to sit covered off the heat for 10 minutes after cooking is crucial for perfectly fluffy grains. Similarly, letting the cooked chicken rest for a few minutes before slicing helps retain its juices.
6. Deglaze for Flavor: Don’t skip deglazing the pan after cooking the chicken (whether with wine or broth). Those browned bits (fond) stuck to the bottom are concentrated flavor bombs that will enrich your sauce.
7. Adjust Acidity: Taste the final sauce. If it’s too tart, a tiny pinch of sugar can balance it. If it needs more brightness, add a fresh squeeze of lemon juice right before serving.
8. Ingredient Quality Matters: Using good quality olive oil, fresh garlic, and ripe lemons will significantly impact the final taste of your dish. It’s a simple recipe, so each ingredient counts.

FAQ Section

Q1: Can I use chicken breasts instead of thighs?
A1: Yes, you absolutely can use boneless, skinless chicken breasts. However, chicken breasts are leaner and can dry out more easily. Reduce marinating time to 30 minutes to 1 hour max. Be careful not to overcook them; use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C) and then remove them from the heat promptly. Slicing them before serving can also help manage even cooking.

Q2: What if I don’t have fresh basil? Can I use dried?
A2: Fresh basil is highly recommended for its distinct aroma and flavor in this recipe. However, if you must use dried basil, use about 1/3 of the amount called for fresh (so about 2-3 teaspoons of dried basil for the marinade). Add it to the marinade as you would fresh. The flavor will be different and less vibrant, but still enjoyable. Consider adding a small handful of fresh parsley at the end if you have it, for some fresh green color.

Q3: I don’t consume alcohol. What can I use instead of white wine for deglazing?
A3: Chicken broth is an excellent substitute for white wine. You can also use a splash of apple cider vinegar or white wine vinegar mixed with a little water to mimic some of the acidity, or even just a bit more lemon juice with the broth. The primary goal of deglazing is to lift the flavorful browned bits from the pan.

Q4: How can I make this dish gluten-free?
A4: This recipe is naturally almost gluten-free. The main thing to check is your chicken broth. Ensure you use a certified gluten-free chicken broth. All other core ingredients (chicken, rice, lemon, basil, olive oil) are naturally gluten-free.

Q5: Can I prepare any parts of this dish ahead of time?
A5: Yes! You can make the marinade and marinate the chicken up to 4 hours ahead. The rice can be cooked an hour or two in advance and kept warm or gently reheated. You can also chop your garlic and chiffonade your basil earlier in the day. This makes assembly quicker at dinnertime.

Q6: How do I store and reheat leftovers?
A6: Store leftover chicken and rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave gently, or for best results, reheat in a skillet over medium-low heat with a splash of water or chicken broth to prevent drying out. The sauce can be reheated separately or with the chicken.

Q7: My rice is always sticky or mushy. Any tips?
A7: First, rinse your rice thoroughly under cold water until it runs clear to remove excess starch. Second, use the correct rice-to-liquid ratio (for long-grain white rice, it’s typically 1 part rice to 1.75-2 parts liquid, here we use 1:1.83). Third, once it comes to a boil, reduce heat to the absolute lowest setting, cover, and do not lift the lid while it simmers. Finally, let it rest, covered, off the heat for 10 minutes before fluffing.

Q8: Can I add other vegetables to this dish?
A8: Absolutely! You could sauté some sliced bell peppers, onions, or zucchini in the skillet after removing the chicken and before making the pan sauce. Asparagus tips or peas could be stirred into the rice during the last few minutes of cooking or added to the pan sauce. Cherry tomatoes can be added to the pan with the chicken during the last few minutes of searing to soften them. Just be mindful of cooking times so they don’t become overcooked.

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