One Pot Lemon Herb Chicken and Rice

Why You’ll Love This Recipe

This One Pot Lemon Herb Chicken and Rice is the ultimate comfort food with a fresh twist. The chicken turns out juicy and tender while the rice soaks up all the lemony, herb-infused goodness, making each bite flavorful and comforting. The best part? Everything cooks in one pot, so there’s no need to worry about managing multiple pans or spending too much time on cleanup. With the brightness of lemon and the depth of herbs like thyme and rosemary, this dish feels light but satisfying, making it a great option for any night of the week.

Ingredients

• 4 bone-in, skinless chicken thighs (or breasts)

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 cup long-grain white rice (or brown rice)

• 2 cups chicken broth

• 1 lemon (zested and juiced)

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary (or fresh, if preferred)

• Salt and pepper, to taste

• 1 tablespoon fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sear the chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt, pepper, thyme, and rosemary. Add the chicken thighs (or breasts) to the pot and sear for 4-5 minutes on each side, until golden brown. Remove the chicken from the pot and set aside.

2. Sauté the onion and garlic: In the same pot, add the diced onion and cook for 3-4 minutes, until softened. Add the garlic and cook for another 30 seconds, until fragrant.

3. Cook the rice: Add the rice to the pot and stir it in with the onions and garlic, letting it toast for a minute. Pour in the chicken broth, lemon zest, and lemon juice. Stir to combine and bring the mixture to a simmer.

4. Simmer with the chicken: Return the seared chicken to the pot, placing it on top of the rice. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer for 20-25 minutes (for white rice) or 40-45 minutes (for brown rice), until the chicken is cooked through (internal temperature of 165°F/75°C) and the rice is tender.

5. Serve: Once cooked, remove the chicken from the pot and fluff the rice with a fork. Serve the chicken on top of the rice and garnish with fresh parsley.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25-45 minutes (depending on rice type)

• Total Time: 35-55 minutes

Variations

• Add vegetables: Feel free to add vegetables like peas, carrots, or spinach during the last 10 minutes of cooking for extra color and nutrition.

• Use chicken breasts: If you prefer chicken breasts, they work great in this dish, but make sure to check them for doneness earlier, as they cook faster than thighs.

• Herb variation: You can experiment with different herbs like oregano, basil, or even a bit of dill for a slightly different flavor profile.

• Make it spicy: Add a pinch of red pepper flakes or some diced fresh chili to the rice for a touch of heat.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the fridge for up to 3-4 days.

• Reheating: Reheat in a microwave-safe dish for 2-3 minutes or in a skillet over low heat, adding a splash of chicken broth if needed to keep the rice moist.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken breasts or thighs can be used. However, boneless cuts will cook faster, so reduce the cooking time by about 5-10 minutes.

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but it will require a longer cooking time. Be sure to simmer it for 40-45 minutes and check the rice for doneness before serving.

How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F (75°C). If you don’t have a thermometer, you can cut into the thickest part of the chicken and ensure the juices run clear.

Can I add more vegetables to the dish?

Absolutely! You can add vegetables like bell peppers, zucchini, or mushrooms along with the rice. Just make sure to chop them into small pieces and cook them with the rice for the best texture.

How can I make this dish spicier?

To add some heat, stir in red pepper flakes or diced fresh chili peppers when cooking the onion and garlic. You can also drizzle a little hot sauce over the top before serving.

Can I make this dish in a slow cooker?

Yes, you can make this dish in a slow cooker. Sear the chicken first, then add all the ingredients to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender and the rice is cooked.

Can I make it with quinoa instead of rice?

Yes, you can substitute quinoa for rice. Quinoa cooks much faster, so reduce the cooking time to about 15 minutes and check for doneness early.

What should I serve with this dish?

This One Pot Lemon Herb Chicken and Rice is a complete meal on its own, but you can serve it with a simple green salad or roasted vegetables for a well-rounded dinner.

Can I freeze leftovers?

Yes, you can freeze this dish for up to 1-2 months. Allow the dish to cool completely before storing it in an airtight container. When ready to eat, reheat in the microwave or on the stove with a splash of broth.

Can I add cheese to this dish?

For a creamy variation, you can sprinkle grated Parmesan cheese over the chicken and rice just before serving or stir some into the rice during the last few minutes of cooking.

Conclusion

One Pot Lemon Herb Chicken and Rice is an easy, flavorful, and satisfying meal that combines juicy chicken, fragrant herbs, and tangy lemon in one pot. This dish is perfect for busy nights when you want a comforting yet light meal without the hassle of multiple pans. The lemony flavor and the simplicity of the recipe make it a go-to dinner that’s sure to impress. With its fresh ingredients and minimal cleanup, it’s a winner for any weeknight or special occasion!

One Pot Lemon Herb Chicken and Rice

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One Pot Lemon Herb Chicken and Rice is a bright, flavorful dish combining tender chicken, fragrant herbs, and fluffy rice with a zesty lemon twist. It’s an easy, comforting meal that requires minimal preparation and cleanup.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25-45 minutes (depending on rice type)
• Total Time: 35-55 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 4 bone-in, skinless chicken thighs (or breasts)
   
   1 tablespoon olive oil
   
   1 medium onion, diced
   
   2 cloves garlic, minced
   
   1 cup long-grain white rice (or brown rice)
   
   2 cups chicken broth
   
   1 lemon (zested and juiced)
   
   1 teaspoon dried thyme
   
   1 teaspoon dried rosemary (or fresh, if preferred)
   
   Salt and pepper, to taste
   
   1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt, pepper, thyme, and rosemary. Sear the chicken for 4-5 minutes on each side until golden brown. Remove chicken from the pot and set aside.

1. In the same pot, sauté the diced onion for 3-4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
2. Add rice to the pot and stir it in with the onions and garlic, letting it toast for a minute. Pour in the chicken broth, lemon zest, and lemon juice. Stir to combine and bring the mixture to a simmer.
3. Return the seared chicken to the pot, placing it on top of the rice. Cover the pot with a lid, reduce heat to low, and simmer for 20-25 minutes (for white rice) or 40-45 minutes (for brown rice) until the chicken is cooked through (internal temperature of 165°F/75°C) and rice is tender.
4. Remove the chicken from the pot and fluff the rice with a fork. Serve the chicken on top of the rice, garnished with fresh parsley.

Notes

1. For added vegetables, include peas, carrots, or spinach during the last 10 minutes of cooking for extra nutrition and color.
2. Boneless chicken can be used, but reduce cooking time by 5-10 minutes.
3. For a spicier version, add red pepper flakes or diced fresh chili when cooking the onion and garlic.
4. If using quinoa instead of rice, reduce cooking time to about 15 minutes and check for doneness early.
5. For a creamy touch, sprinkle Parmesan cheese over the chicken and rice before serving or stir it in during the last few minutes of cooking.

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 3g
• Sodium: 700mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 85mg