Go Back

Bright and Flavorful One-Pot Lemon Herb Chicken and Rice

This One-Pot Lemon Herb Chicken and Rice combines juicy chicken thighs, fragrant herbs, and zesty lemon over perfectly cooked rice. It's a hassle-free dish that delivers comfort and flavor, making it ideal for any weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 chicken thighs bone-in and skin-on
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 lemon juiced and zested
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
  2. Season the chicken thighs with salt and pepper, then add them skin-side down to the pot.
  3. Flip the chicken thighs and cook for another 5 minutes.
  4. Remove the chicken from the pot and set aside.
  5. Add chopped onion and minced garlic to the pot, sautéing until softened, about 3-4 minutes.
  6. Stir in the rice, ensuring it’s coated in the onion and garlic mixture, toasting it for 2-3 minutes.
  7. Pour in the chicken broth and lemon juice, scraping any browned bits from the bottom.
  8. Add the chicken back to the pot skin-side up, and sprinkle with lemon zest and thyme.
  9. After 20 minutes, check if the rice is tender and the chicken is cooked through.
  10. Once done, remove from heat and let it sit for 5 minutes before serving, garnished with fresh parsley.

Notes

Serve with a fresh side salad or steamed vegetables for a well-rounded meal. Leftovers can be stored in the fridge for up to three days and reheated easily in the microwave.