Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary gastronomic experience! This Lemon Tarragon Chicken on Corn Rice is not just a meal—it's a symphony of bright, zesty flavors that will transport you straight to the sun-drenched kitchens of France. With its perfect balance of tender chicken, aromatic herbs, and sweet corn-infused rice, this recipe promises to be your new go-to dish that will impress both family and dinner guests alike.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 lemon (juiced)
- 2 tablespoons fresh tarragon (chopped)
- 1 cup corn
- 2 cups cooked rice
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by gathering all your ingredients: 4 chicken breasts, 1 lemon, 2 tablespoons of fresh tarragon, 1 cup of corn, 2 cups of cooked rice, salt, pepper, and olive oil.
- In a small bowl, squeeze the juice of the lemon and mix in the chopped tarragon. This will be your marinade for the chicken.
- Season the chicken breasts with salt and pepper on both sides. Place them in a shallow dish or a resealable plastic bag.
- Pour the lemon-tarragon mixture over the chicken, ensuring each piece is well coated. Allow the chicken to marinate for at least 10 minutes while you prepare the rest of the dish.
- Heat a large skillet over medium-high heat and add a drizzle of olive oil to coat the bottom of the pan.
- Once the oil is hot, add the marinated chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- While the chicken is cooking, prepare the corn rice. In a separate pot, combine the cooked rice and corn. You can use fresh, frozen, or canned corn based on your preference.
- Heat the rice and corn mixture over medium heat, stirring occasionally, until warmed through. Season with salt and pepper to taste.
- Once the chicken is done cooking, remove it from the skillet and let it rest for a few minutes before slicing.
- To serve, place a generous scoop of corn rice on each plate, and top with sliced lemon tarragon chicken. Optionally, garnish with additional fresh tarragon or lemon wedges for a pop of color and flavor.
- Enjoy your delicious Lemon Tarragon Chicken on Corn Rice!
Tips
- Marinating Magic: Allow the chicken to marinate for at least 10 minutes, but for maximum flavor, let it sit for up to 30 minutes in the refrigerator.
- Temperature is Key: Use a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F (75°C) without overcooking.
- Fresh vs. Dried Herbs: While fresh tarragon provides the most vibrant flavor, if unavailable, you can substitute with dried tarragon—just use 1 teaspoon instead of 2 tablespoons.
- Rice Perfection: For extra flavor, consider cooking your rice in chicken broth instead of water to add depth to the corn rice.
- Garnish Game: A sprinkle of fresh tarragon or a few lemon zest curls can elevate the visual appeal and add an extra layer of flavor to your dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
