January 10, 20263hlhm

One Pot Lemon Herb Chicken and Rice

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One Pot Lemon Herb Chicken and Rice

This easy one pot chicken and rice recipe delivers maximum flavor with minimal cleanup. Tender chicken thighs cook right on top of fragrant, herb-infused rice for a complete, comforting weeknight meal the whole family will love.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4



Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cups long-grain white rice (like jasmine or basmati)
  • 2 ½ cups low-sodium chicken broth
  • 1 lemon (zest and juice)
  • 1 teaspoon dried thyme (or 1 tbsp fresh)
  • 1 teaspoon dried rosemary (or 1 tbsp fresh, chopped)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season the Chicken: Pat chicken thighs dry with a paper towel. Season generously all over with ½ teaspoon of the salt and the black pepper.
  2. Sear the Chicken: In a large, deep skillet or Dutch oven with a tight-fitting lid, heat olive oil over medium-high heat. Add chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for 2-3 minutes. Remove chicken to a plate and set aside.
  3. Sauté Aromatics: In the same pot, add the diced onion. Cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
  4. Toast the Rice: Add the rice to the pot and stir for 1 minute, allowing it to toast slightly and absorb the flavors.
  5. Add Liquids and Seasonings: Pour in the chicken broth, lemon juice, and lemon zest. Stir in the remaining ½ teaspoon salt, thyme, and rosemary. Scrape up any browned bits from the bottom of the pot.
  6. Simmer: Bring the mixture to a simmer. Carefully place the seared chicken thighs on top of the rice, skin-side up.
  7. Cook: Reduce heat to low, cover the pot tightly, and cook for 25 minutes. Do not lift the lid during this time.
  8. Rest and Serve: After 25 minutes, remove the pot from heat and let it stand, covered, for 5-10 minutes. The rice will finish absorbing the liquid. Fluff the rice with a fork, garnish with fresh parsley, and serve immediately.

Tips for Success

Don’t Skip the Sear: Searing the chicken first creates a golden, crispy skin and builds a flavor foundation in the pot.

Rice Variety: Long-grain white rice works best. Avoid using instant or quick-cooking rice, as it will become mushy.

Keep the Lid On: Resisting the urge to peek ensures the steam properly cooks the rice and chicken.

Customize It: Add a cup of frozen peas or diced carrots with the onions, or swap the herbs for your favorite blend.

Nutrition Information (Per Serving)

Note: Nutrition is an estimate and may vary based on ingredient brands and portion sizes.

Calories: ~520 | Protein: 28g | Carbohydrates: 58g | Fat: 18g | Saturated Fat: 4g | Fiber: 1g

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