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One-Pot Chicken and Rice with Lemon and Herbs

Close-up of One-Pot Chicken and Rice with Lemon and Herbs, featuring browned chicken thighs over white rice, garnished with lemon slices and parsley.
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A simple, flavorful recipe for cooking chicken and rice together in one pot, seasoned with fresh lemon and aromatic herbs for easy cleanup.

Ingredients

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  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 2.5 cups chicken broth
  • 1/2 cup fresh lemon juice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 1 lemon, thinly sliced (for garnish and flavor)

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 4-5 minutes. Remove the chicken and set it aside.
  3. Add the chopped onion to the same pot and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the rinsed rice, dried thyme, and dried rosemary. Cook for 1 minute, stirring constantly.
  5. Pour in the chicken broth and lemon juice. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
  6. Return the browned chicken to the pot, nestling it into the rice mixture. Reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
  7. Remove the pot from the heat and let it stand, covered, for 5 minutes.
  8. Fluff the rice gently with a fork. Stir in half of the fresh parsley. Garnish with the remaining parsley and the thin lemon slices before serving.

Notes

  • For moist chicken, use chicken thighs instead of breasts.
  • Rinsing the rice removes excess starch, which helps prevent the final dish from becoming too sticky or mushy.
  • Rosemary and thyme pair well with lemon and chicken. You can substitute fresh herbs by using 1 tablespoon of each, added with the broth.
  • To ensure presentation appeal, arrange the lemon slices attractively on top before serving.

Nutrition

Find it online: https://hungryhearld.com/one-pot-chicken-and-rice-with-lemon-and-herbs/