One Pan Lemon Rosemary Chicken and Rice

A few notes: 1. I used chicken breast because there are uncultured swine in my family who dont like chicken thighs... dont do this - this may be the main reason my chicken was super dry even after tenderizing it. 2. I didnt have chicken broth and used bone broth, I would add additional seasoning (onion powder etc or cook some sliced/diced onions) just to give it a bit more flavor- seemed a bit 2 dimensional? I dont know how else to describe it. 🤷‍♀️ As far as cooking: The recipe itself was super easy. I can't wait to try it with chicken thighs next time. Easy clean up <--my fav part. Edit: Made it again with the chicken thighs and as the recipe reads as part of a meal prep - bought thigh skillets, there were about 4-6 in the package, I was only able to fit about 4 or 5 in the skillet so I had an extra that I made separately. This was fabulous! The chicken was not dry at all, and I absolutely love chicken thighs! I added a bit too much lemon juice (1 whole ripe lemon), but I think it was just a flavorful lemon. So it was a dash too lemony. The dish was savory and fresh, I think green beans may be a good pairing, but all I had was broccoli. Still good! Tip: prep the ingredients in advance. This will help because it's pretty fast moving once you brown the chicken

It needs some kind of sauce too dry on its own

I added garlic powder, onion powder, and Italian seasoning to the chicken. Overall very good!! We eat chicken thighs on a regular basis and wanted to try something different. Definitely recommend!

Made in instant pot following comment instructions. I made bone in thighs Approx 2 thighs/lb. so I cooked for 9 mins and natural released for 11. They were 190°+ inside so it was a bit long, but they were still juicy and delicious. Rice was a touch overcooked but still pretty good!! I would suggest finishing the thighs under the broiler or removing the skins next time. Also I would season the chicken before searing!

This was really tasty. I had to cook it a bit longer because my chicken thighs were huge.

Made tonight in the instant pot. The changes I made for this: - After adding the broth to the rice, I let it simmer for 2-3 minutes while I thoroughly deglazed the bottom of the pot to clear away sticky bits (to prevent a Burn error). - Upon returning the browned chicken to the pot, I set the instant pot for 5 mins at high pressure. - Once the pressure cooking completed, I allowed the pot to release pressure naturally (that is, not turning the pressure release valve) for 15 minutes. Came out perfectly, with no changes to any measurements. Very tasty. Good lemon flavour without being overpowering. Loved it. Definitely going into regular rotation.

Quick and easy.

I like the execution of this dish. If you're like me and cooking for one (with intentions of leftovers), don't skimp on the chicken. The rice is really lemony without the chicken to help balance things