Dinner

Lemon Garlic Tahini Chicken with Fluffy Rice Recipe

Byluca Carter October 2, 2026October 2, 2026

Introduction

This Lemon Garlic Tahini Chicken Rice is a flavorful, comforting dish that combines juicy, marinated chicken thighs with fragrant rice cooked in savory chicken broth. The tangy lemon and creamy tahini elevate the meal, making it perfect for a satisfying weeknight dinner.

A black round dish filled with a creamy baked rice casserole shows three layers: the bottom layer is white rice mixed with pieces of chicken and sliced brown mushrooms, the middle layer appears to be a rich creamy sauce, and the top layer is golden-brown melted cheese with browned spots and mushroom pieces scattered on top. A silver spoon holding a scoop of the casserole rests inside the dish, angled upward. The dish sits on a folded dark gray cloth on a white marbled surface. Nearby, there is a white gravy boat with pale sauce, two small black bowls with dry herbs or spices, a silver spoon inside one bowl, and some fresh green rosemary sprigs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Chicken Thighs (bone-in, skin-on)
1/4 cup Olive Oil

1/4 cup Tahini
Juice of 2 Lemons

Zest of 1 Lemon
4 Garlic Cloves (minced)

Salt to taste
Black Pepper to taste
1 cup Long-Grain Rice

2 cups Chicken Broth
2 tbsp Butter

Instructions

Step 1: Prepare the marinade by combining olive oil, tahini, lemon juice, lemon zest, minced garlic, salt, and black pepper in a bowl.

Step 2: Coat the chicken thighs thoroughly with the marinade, then cover and refrigerate for 1 hour to let the flavors infuse.
Step 3: Heat a skillet over medium-high heat and place the chicken thighs skin-side down. Cook until the skin is golden and crispy, about 5 to 7 minutes, then flip and cook through.
Step 4: In a separate pot, bring the chicken broth to a boil. Add the rice and butter, reduce heat to low, cover, and simmer until the rice has absorbed all the liquid and is tender, about 15 minutes.

Step 5: To serve, place the cooked rice on plates and top with the lemon garlic tahini chicken. Garnish with fresh herbs or additional lemon zest if desired.

Tips & Variations

For extra flavor, marinate the chicken overnight instead of 1 hour.
Use bone-in, skin-on chicken thighs for more juicy, flavorful meat.

Swap long-grain rice for basmati or jasmine for a fragrant twist.
Add chopped fresh parsley or cilantro as a garnish for a fresh touch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. The rice may dry out slightly, so add a splash of broth or water when reheating.

How to Serve

A round black baking dish holds a baked rice casserole with three visible layers: the bottom layer is white rice mixed with chunks of light brown chicken and slices of cooked dark brown mushrooms, the middle layer is a creamy mix of cheese and sauce blending into the rice, and the top layer is golden brown melted cheese with browned spots and scattered mushroom slices. A silver spoon with intricate designs on the handle scoops some rice, chicken, and mushrooms from the dish. The dish is placed on a blue textured cloth over a white marbled surface. In the background, there are two small black bowls with green seasonings and a white gravy boat filled with sauce, along with some green rosemary sprigs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs tend to stay juicier and more flavorful. Adjust cooking time accordingly to avoid drying out the breast meat.

Is tahini necessary for this recipe?

Tahini adds a creamy, nutty richness that balances the lemon and garlic. If you don’t have tahini, you can substitute with a spoonful of creamy almond or peanut butter, though the flavor will be different.