Lemon Chicken With Rice and Scallions Recipe

Name: Lemon Chicken With Rice and Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons olive oil; 1 chicken, about 3 pounds, cut into serving pieces and skinned; 2 teaspoons salt, plus more to taste; Freshly ground pepper to taste; 2 small cloves garlic, peeled and minced; 8 scallions, trimmed and thinly sliced; 3 1/2 cups chicken broth, homemade or low-sodium canned; 2 cups short-grain rice; 1/2 cup white wine; 1 lemon, thinly sliced; 1/4 cup chopped fresh mint; 1/4 cup chopped Italian parsley

Servings: persons

3 teaspoons olive oil
1 chicken, about 3 pounds, cut into serving pieces and skinned
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
2 small cloves garlic, peeled and minced
8 scallions, trimmed and thinly sliced
3 1/2 cups chicken broth, homemade or low-sodium canned
2 cups short-grain rice
1/2 cup white wine
1 lemon, thinly sliced
1/4 cup chopped fresh mint
1/4 cup chopped Italian parsley

1
Heat 2 teaspoons of olive oil in an ovenproof paella pan or large, deep skillet over medium-high heat.
2
Add the chicken and sear until browned, about 4 minutes per side.
3
Remove from the skillet and season with 1/2 teaspoon of salt and pepper to taste.
4
Lower the heat to medium.
5
Add the remaining olive oil, the garlic and the scallions and cook, stirring, until softened, about 1 minute.
6
Preheat oven to 350 degrees.
7
Bring the broth to the boil in a medium-size saucepan.
8
Add the rice to the garlic and scallions and stir for 30 seconds.
9
Add the broth, wine and 1 1/2 teaspoons of salt.
10
Turn the heat to low and simmer slowly, stirring frequently, until most, but not all, of the liquid is absorbed, about 15 minutes.
11
Push the lemon slices down into the rice and lay the chicken over it.
12
Bake, uncovered, until the liquid is absorbed, about 20 minutes.
13
Remove the pan from the oven and cover with a kitchen towel.
14
Let stand for 10 minutes.
15
Season the rice with additional salt if needed and pepper to taste.
16
Top with the mint and parsley.
17
Divide among 4 plates and serve immediately.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 teaspoons olive oil, 1 chicken, about 3 pounds, cut into serving pieces and skinned, 2 teaspoons salt, plus more to taste, Freshly ground pepper to taste, and more.

Yes, Lemon Chicken With Rice and Scallions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Chicken With Rice and Scallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions