Found in SL Jan/Feb 2026 issue here
1 tbsp chopped fresh oregano, plus more leaves for garnish
1 tsp paprika
1/2 tsp black pepper
2 tsp grated lemon zest, + 1/4 cup fresh juice from 1 lemon, divided, + more zest and wedges for garnish
2 tsp kosher salt, divided
4 8oz boneless, skinless chicken breasts
3 tbsp olive oil, divided
1 small white onion, sliced (about 1 cup)
6 garlic cloves, thinly sliced (about 2 tbsp)
1 cup uncooked white basmati rice
2 cups unsalted chicken broth
Crushed red pepper
Preheat oven to 350°F. Stir together oregano, paprika, black pepper, lemon zest, and 1 1/2 teaspoons salt in a small bowl. Rub spice mixture all over chicken; set aside.
Heat 2 tablespoons oil in a large ovenproof skillet over medium-high. Add chicken; cook until browned, 4 to 5 minutes per side. Remove chicken from skillet; set aside on a plate.
Add remaining 1 tablespoon oil to skillet; heat over medium. Add onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Stir in rice; cook, stirring occasionally, until lightly toasted, about 1 minute. Stir in broth and remaining 1/2 teaspoon salt; bring to a simmer over medium, scraping up any browned bits from bottom of skillet. Return chicken to skillet, gently pressing into rice mixture. Remove from heat.
Cover and bake until a thermometer inserted into thickest portion of chicken registers 165°F, about 20 minutes. Remove from oven; let stand, covered, 10 minutes. Add lemon juice, and fluff rice with a fork. Top with more lemon zest, oregano leaves, and crushed red pepper. Serve with lemon wedges.
1 tsp paprika
1/2 tsp black pepper
2 tsp grated lemon zest, + 1/4 cup fresh juice from 1 lemon, divided, + more zest and wedges for garnish
2 tsp kosher salt, divided
4 8oz boneless, skinless chicken breasts
3 tbsp olive oil, divided
1 small white onion, sliced (about 1 cup)
6 garlic cloves, thinly sliced (about 2 tbsp)
1 cup uncooked white basmati rice
2 cups unsalted chicken broth
Crushed red pepper
Preheat oven to 350°F. Stir together oregano, paprika, black pepper, lemon zest, and 1 1/2 teaspoons salt in a small bowl. Rub spice mixture all over chicken; set aside.
Heat 2 tablespoons oil in a large ovenproof skillet over medium-high. Add chicken; cook until browned, 4 to 5 minutes per side. Remove chicken from skillet; set aside on a plate.
Add remaining 1 tablespoon oil to skillet; heat over medium. Add onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Stir in rice; cook, stirring occasionally, until lightly toasted, about 1 minute. Stir in broth and remaining 1/2 teaspoon salt; bring to a simmer over medium, scraping up any browned bits from bottom of skillet. Return chicken to skillet, gently pressing into rice mixture. Remove from heat.
Cover and bake until a thermometer inserted into thickest portion of chicken registers 165°F, about 20 minutes. Remove from oven; let stand, covered, 10 minutes. Add lemon juice, and fluff rice with a fork. Top with more lemon zest, oregano leaves, and crushed red pepper. Serve with lemon wedges.
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