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Herb-Crusted Chicken with Lemon-Garlic Zucchini Rice Recipe

Herb-Crusted Chicken with Lemon-Garlic Zucchini Rice recipe


This is a yummy chicken dish with a lemony zucchini rice. We cook chicken with herbs and make rice with zucchini, lemon, and garlic. It's a tasty dinner for your family!


4 boneless skinless chicken thighs (about 1 lb)
1/2 cup jasmine rice
1 medium zucchini squash
1/2 medium yellow onion
1/2 cup shredded carrots
2 tablespoons unsalted butter
1 teaspoon dried Italian herbs
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, zest and juice
1 cup chicken or vegetable broth


Preheat a medium saucepan over medium heat.
Peel, halve, and finely dice 1/2 medium yellow onion.
Wash, dry, trim, and grate 1 medium zucchini squash.
In the saucepan, melt 1 tablespoon of butter. Add the diced onion, 1/2 cup shredded carrots, and 1/4 teaspoon of salt. Cook, stirring occasionally, until starting to soften, about 3 minutes.
Add the grated zucchini to the pan and cook, stirring occasionally, until veggies are tender, about 3 minutes more.
Rinse 1/2 cup jasmine rice under cold, running water using a strainer or colander.
Stir in the rice, zest of 1 lemon, and 1 cup of broth to the pan with the veggies. Bring to a boil over high heat.
Once boiling, cover the pan, reduce heat to low, and simmer until the rice is tender and liquid is absorbed, about 15-18 minutes. Remove from heat and let it stand, covered, for 5 minutes.
While the rice cooks, preheat a skillet over medium heat.
Pat the chicken thighs dry with paper towels and place on a plate. Season both sides with 1 teaspoon of dried Italian herbs, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
Add the remaining 1 tablespoon of butter to the skillet and swirl to coat the bottom. Add the seasoned chicken and pan-fry until golden brown and cooked through, about 3-4 minutes per side. Transfer to a clean plate and cover with aluminum foil to keep warm.
Fluff the rice with a fork and stir in the juice of 1 lemon. Adjust seasoning with salt and pepper if needed.
To serve, divide the lemon-garlic zucchini rice and herb-crusted chicken between plates. Enjoy!

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