A one-pan meal, Chicken and Rice with Veggies, feels like pure comfort, especially when it’s loaded with the bright flavors of the Mediterranean. Imagine tender chicken, soft rice, a mingle of peppers, and the aroma of garlic and lemon—it’s a scene straight out of a sunlit villa, filling your kitchen with a promise of warmth and ease.
HELPFUL TIPS:
- Use bone-in, skin-on chicken for that perfect crispy finish and richer flavor.
- Don’t rush the sear—a golden crust adds so much flavor.
- Lemon juice is key—don’t skip it! It balances out the richness of the dish.
- Let it rest—it’s tempting to dive in right away, but those extra five minutes help the flavors meld.
FREQUENTLY ASKED QUESTIONS:
Can I use chicken breasts instead of thighs?
Yes, though thighs are juicier and more flavorful. If using breasts, keep an eye on them so they don’t dry out.
Can I make this in the oven?
Absolutely! After adding the broth and chicken, cover the pan and bake at 375°F (190°C) for 30–35 minutes.
Is this dish freezer-friendly?
Yes, it freezes well. Store in airtight containers and reheat gently on the stovetop or in the microwave.
STORAGE INSTRUCTIONS:
Let leftovers cool completely, then store in the refrigerator in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth to loosen it up. This also freezes well for up to 2 months.
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