What internal temperature should chicken reach?

Chicken should reach an internal temperature of 165°F (74°C) to be safely cooked through.

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used but cook time may vary. Keep an eye on it to prevent drying out.

What kind of rice is best for this Lemon Pepper Chicken recipe?

Long-grain white rice works wonderfully for its fluffy texture, but jasmine or basmati rice are also great choices for your easy dinner bowl.

How can I make this a more complete meal?

Add steamed or roasted vegetables like broccoli, asparagus, or green beans to your Lemon Pepper Chicken with Buttered Rice for a balanced plate.

4 Steps to a Perfect Lemon Pepper Chicken with Buttered Rice

Description

This Lemon Pepper Chicken with Buttered Rice is a fantastic weeknight meal that’s both satisfying and easy to prepare. Tender chicken thighs are seasoned with a bright and zesty lemon pepper blend, then seared to perfection. Served alongside fluffy, buttery rice, it’s a comforting and flavorful dish that the whole family will love.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs
2 tbsp olive oil
2 tbsp lemon pepper seasoning
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
1 cup long-grain white rice
2 cups chicken broth or water
2 tbsp unsalted butter
Fresh parsley, chopped, for garnish (optional)
Lemon wedges, for serving (optional)

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Instructions

Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken with olive oil, lemon pepper seasoning, garlic powder, onion powder, salt, and black pepper until evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set aside to rest.
While the chicken is cooking, prepare the rice. In a medium saucepan, combine the rice and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender.
Once the rice is cooked, stir in the unsalted butter until melted and well combined. Fluff with a fork.
Slice the cooked chicken thighs into strips or serve whole.
Divide the buttered rice among serving bowls and top with the lemon pepper chicken. Garnish with fresh parsley and serve with lemon wedges, if desired.

Notes

For extra flavor, you can add a squeeze of fresh lemon juice over the chicken before serving.
Feel free to add your favorite vegetables to this dish, such as steamed broccoli or asparagus, for a more complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 2
Sodium: 780
Fat: 28
Saturated Fat: 10
Carbohydrates: 40
Fiber: 1
Protein: 35
Cholesterol: 120