Lemon Butter Chicken With Rice

Name: Lemon Butter Chicken With Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 chicken thighs, bone-in, skin-on; 1/4 cup unsalted butter; 2 lemons (zested and juiced); 4 cloves garlic, minced; Salt and pepper to taste; Fresh parsley, chopped (for garnish); 1 cup jasmine rice; 2 cups chicken broth; 1 tablespoon olive oil; Salt to taste

Highlighted under: Feel-Good Food

I absolutely adore making Lemon Butter Chicken with Rice—it's become a staple in my kitchen. The way the citrusy flavors meld with the rich butter creates a delightful sauce that coats the tender chicken perfectly. I love serving this dish over fluffy rice, which absorbs all the delicious juices, making each bite an experience. Not only is it bursting with flavor, but it also comes together quickly, making it ideal for busy weeknights or a cozy family dinner. Trust me, it will become your new favorite too!

Created by

Harriet Collins

Last updated on 2026-02-08T00:32:37.192Z

When I first tried Lemon Butter Chicken with Rice, I was amazed by how a few simple ingredients could create such a burst of flavor. The combination of lemon and butter gives the chicken a beautiful glaze and a zesty kick. I remember one particular evening when I had unexpected guests, and this dish saved the day!

I decided to use chicken thighs instead of breasts because they stay juicier during cooking. This little swap took the dish to another level, and now, I’d never go back! Cooking the chicken skin-side down first ensures that you achieve that perfect golden-brown crust, which is a must for flavor.

        Why You'll Love This Recipe
        Bright, zesty lemon flavor that brightens the palate
Rich, buttery sauce that you'll want to savor
Quick to prepare—perfect for any weeknight meal

      

Mastering the Chicken

To achieve perfectly cooked chicken thighs, it’s essential to use bone-in, skin-on pieces. The bone adds moisture during cooking, while the skin helps to lock in flavor and create a beautifully crispy exterior. As you add the chicken to the skillet, let it sear undisturbed for about 5-7 minutes until you see golden brown edges; this ensures a flavorful crust. If you flip too soon, you risk losing that depth of flavor, so be patient!

The introduction of garlic, lemon zest, and juice after flipping infuses the chicken with citrusy flavors. These ingredients start to caramelize within the rich butter, creating a glossy sauce. To avoid burning the garlic, make sure to reduce the heat slightly after adding it. Keeping a close eye during this phase is key; you want it fragrant but not browned, which usually takes about 1-2 minutes.

Perfecting the Rice

Using jasmine rice for this dish adds a subtle floral aroma and a slightly chewy texture that complements the rich sauce perfectly. When sautéing the rice, don't skip the toasting step; this releases the rice's natural nutty flavors and helps it maintain its shape during cooking. Look for a slight translucence in the grains before adding the broth—they should look glossy but not browned.

For extra depth of flavor, consider substituting chicken broth with bone broth, which can add richness and additional nutrients. If you need a lighter option, vegetable broth works well too, although it may result in a milder flavor profile. Ensure the broth boils before covering the pot and reducing the heat; this initial burst of heat helps the rice cook through evenly in the covered pot.

Ingredients

For the Chicken

4 chicken thighs, bone-in, skin-on
1/4 cup unsalted butter
2 lemons (zested and juiced)
4 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

For the Rice

1 cup jasmine rice
2 cups chicken broth
1 tablespoon olive oil
Salt to taste

Use fresh ingredients for the best flavor!

Instructions

Prepare the Rice

In a medium saucepan, heat olive oil over medium heat. Add the rice and sauté for a few minutes until lightly toasted. Add chicken broth and salt, bring to a boil, then cover and reduce heat. Cook for 15 minutes, or until rice is tender.

Cook the Chicken

In a large skillet, melt the butter over medium-high heat. Season the chicken thighs with salt and pepper, then add them skin-side down to the skillet. Cook for 5-7 minutes until golden brown. Flip, and add minced garlic, lemon zest, and juice to the skillet.

Simmer and Finish

Reduce heat to medium-low, cover, and let simmer for 10-15 minutes until the chicken is cooked through. Adjust seasoning as desired.

Serve

Fluff the rice with a fork and serve topped with lemon butter chicken. Garnish with fresh parsley for a pop of color.

Enjoy your delicious Lemon Butter Chicken with Rice!

Pro Tips

For extra acidity, add a splash of white wine to the pan while simmering the chicken. It adds depth to the sauce!

Storage and Make-Ahead Tips

This Lemon Butter Chicken can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days, which makes it perfect for meal prep. To reheat, gently warm it on medium-low heat in a skillet to prevent the chicken from becoming dry. Reheat the rice separately, as adding cold rice directly to the pan will cool down the dish as it warms.

If you want to freeze this dish, allow the chicken and rice to cool completely before portioning them into freezer-safe bags or containers. It can last in the freezer for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, then reheat gently in a skillet or microwave, adding a splash of broth or water to retain moisture.

Serving Suggestions

While this dish is fantastic on its own, feel free to elevate your meal with sides such as steamed broccoli or a simple green salad. A side of roasted vegetables adds a nice contrast in texture and flavor as they can soak up the citrusy sauce. For an extra touch, a sprinkle of red pepper flakes on top provides a gentle heat that balances the rich buttery sauce.

When serving leftovers, consider transforming them into a cozy casserole. Layer the rice and chicken in a baking dish, top with breadcrumbs mixed with Parmesan cheese, and bake until bubbly and golden brown. This not only breathes new life into the leftovers but also creates a dish that's entirely different from the original!

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, but they may yield a dryer result. Thighs are recommended for juiciness.

→ What can I use instead of jasmine rice?

You can substitute with basmati rice or even brown rice, but cooking times may vary.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

→ Can I make this dish in advance?

Yes, you can prepare the chicken and sauce ahead of time and reheat before serving.