Description
A flavorful one-pan meal featuring tender lemon-glazed chicken served over fragrant herb rice, accompanied by crispy roasted potatoes and savory garlic mushrooms.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1/4 cup lemon juice
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried thyme
- 4 medium potatoes, cubed
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until crispy.
- In a bowl, mix lemon juice, honey, and 2 minced garlic cloves. Season chicken breasts with salt and pepper, then brush with the glaze.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Set aside.
- In the same skillet, add rice and toast for 1 minute. Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until rice is tender. Stir in parsley and thyme.
- In a separate pan, sauté mushrooms with 2 minced garlic cloves until tender and browned, about 5-7 minutes. Season with salt and pepper.
- Serve chicken over herb rice with crispy potatoes and garlic mushrooms on the side. Drizzle with any remaining glaze.
Notes
You can customize the seasonings to taste.