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Dinner recipe · from the recipe book

Lemon Herb Chicken and White Bean Pilaf

Fluffy, buttery rice toasted with onion and garlic, simmered with tender chicken thighs and creamy white beans, then brightened with lemon, parsley and dill.

Lemon Herb Chicken and White Bean Pilaf

Ingredients

  • 1 lb450 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 1⅔ cups300 gLong-grain white rice, dryrinsed until the water runs clear
  • 1⅓ cups250 gGreat northern or cannellini beans, canned, drained and rinsed
  • 2½ cups600 gLow-sodium chicken broth
  • 1½ medium150 gYellow onionfinely chopped
  • 2 medium120 gCarrotsdiced small
  • 4 cloves12 gGarlicminced
  • 3 cups loosely packed90 gBaby spinach
  • 1½ tbsp20 gOlive oil
  • 1 tbsp14 gUnsalted butter
  • 1 lemon, juiced45 gLemon juice
  • 2 tsp4 gLemon zest
  • ⅓ cup chopped20 gFresh parsleychopped
  • 1 cup sprigs8 gFresh dillchopped
  • 1 tsp1 gDried thyme
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare everything first: cut the chicken thigh, rinse the rice and drain it well, chop the onion, dice the carrot, mince the garlic, and chop the parsley and dill.
  2. Season the chicken thigh with half the salt and half the black pepper.
  3. Heat the olive oil in a Dutch oven over medium-high heat. Brown the chicken thigh for 5 to 6 minutes, turning once, then move it to a plate; it will finish cooking with the rice.
  4. Lower the heat to medium and add the butter, onion and carrot. Cook for 5 minutes until the onion is soft, then stir in the garlic and thyme for 30 seconds.
  5. Add the rice and stir for 2 to 3 minutes until the grains look glossy and smell toasty.
  6. Pour in the chicken broth, add the remaining half of the salt and black pepper, and return the chicken thigh with its juices. Bring to a boil.
  7. Cover, reduce the heat to low and simmer for 18 minutes without lifting the lid, until the liquid is absorbed and the chicken reaches 165°F (74°C).
  8. Scatter the great northern beans and spinach over the rice, cover again, and let the pilaf rest off the heat for 10 minutes so the beans warm and the spinach wilts.
  9. Add the lemon juice, lemon zest, parsley and dill, fluff gently with a fork, and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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