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One-Pot Chicken and Rice with Lemon and Herbs

A serving of fluffy white rice topped with a golden-brown chicken thigh, garnished heavily with fresh parsley and lemon zest for One-Pot Chicken and Rice with Lemon and Herbs.
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Cook tender chicken and flavorful rice together in one pot for a simple, satisfying meal with minimal cleanup.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1.5 cups long-grain white rice, rinsed
  • 3 cups chicken broth
  • 1/2 cup fresh lemon juice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Zest of 1 lemon
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Season the chicken thighs lightly with salt and pepper.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Brown the chicken on both sides, about 3 minutes per side. Remove the chicken and set it aside.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the rinsed rice, dried thyme, and dried oregano. Cook for 1 minute, stirring constantly.
  5. Pour in the chicken broth and lemon juice. Bring the mixture to a boil. Scrape up any browned bits from the bottom of the pan.
  6. Return the chicken thighs to the skillet, nestling them into the rice mixture.
  7. Reduce the heat to low, cover the skillet tightly, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
  8. Remove the skillet from the heat and let it stand, covered, for 5 minutes.
  9. Fluff the rice gently with a fork. Stir in the lemon zest and fresh parsley. Serve the chicken and rice immediately.

Notes

  • You can substitute chicken breasts for thighs, but adjust the cooking time slightly to prevent drying.
  • For a richer flavor, use low-sodium broth.
  • If you prefer a firmer texture, use brown rice, but increase the cooking time by about 15-20 minutes, adding a little extra broth if needed.

Nutrition

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