Skillet Lemon-Garlic Chicken and Rice with Roasted Broccoli

tender chicken, lemon- and garlic-infused rice, roasted broccoli

1707 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 620 | Category: Gluten-Free | Excellent Source of: Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Calcium


  • - Cast-iron skillet with lid
  • - Chef's Knife
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Rimmed Baking Sheet
  • - Tongs
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Broccoli Florets
  • - Chicken Stock Concentrate
  • - Chicken Thighs
  • - Garlic
  • - Jasmine Rice
  • - Lemon
  • - Parsley
  • - Sliced Yellow Onion

Wine Pairings by @grapefriend

Chablis is made entirely from Chardonnay, but has more minerality and no round oaky flavors which will make it a much better match for the lemon and garlic.

Beer Pairings

The caramel malt of an American Amber is a great choice for any roasted vegetable.

TK Table Talk:

When do you feel the most loved?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Skillet Lemon Garlic Chicken - Step 1

2. Make the Stock: Whisk together chicken stock concentrate and 1½ cups hot water until dissolved.

3. Prep the Ingredients: Chop the onion, slice the lemon, and chop the parsley (stems too).

Skillet Lemon Garlic Chicken - Step 2

4. Brown the Chicken: Rub chicken with 2 teaspoons olive oil. Sprinkle with ¼ teaspoon each salt and pepper. Heat a cast-iron skillet over medium-high heat. Brown chicken 2 minutes on each side. Remove from pan and keep warm.

Skillet Lemon Garlic Chicken - Step 3

5. Finish the Chicken and Rice: Add 1 tablespoon oil to skillet. Add onion and rice and cook 2 minutes. Add garlic, ¼ teaspoon each salt and pepper, and chicken. Pour in broth; arrange lemon slices over ingredients in skillet. Cover and cook 15 minutes or until liquid is absorbed. Sprinkle with parsley.

Skillet Lemon Garlic Chicken - Step 4

6. Roast the Broccoli: While the chicken and rice cook, preheat oven to 425°F. Toss the broccoli with 2 teaspoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Bake 12 to 15 minutes or until browned and tender.

To Serve: Serve the chicken and rice straight from the skillet with the roasted broccoli.

Pro Tip:

For a slightly sweeter version of this dish, substitute an orange for the lemon.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.