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One-Pot Chicken and Rice with Lemon and Herbs

Close-up of a piece of crispy chicken thigh served over white rice, garnished with parsley and lemon zest from the One-Pot Chicken and Rice with Lemon and Herbs.
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Cook tender chicken and fluffy rice together in one pot using lemon juice and fresh herbs for a simple, flavorful weeknight dinner.

Ingredients

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  • 1.5 lb boneless, skinless chicken thighs
  • 1 tbsp 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 tsp dried thyme
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh rosemary, chopped
  • Zest of 1 lemon

Instructions

  1. Season the chicken thighs generously 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 3-4 minutes per side. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute 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 simmer, scraping 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. Cover the skillet tightly, reduce the heat to low, and cook for 18-20 minutes, or until the liquid is absorbed and the rice is tender. 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 fresh parsley, rosemary, and lemon zest. Serve the chicken and rice immediately.

Notes

  • For a brighter flavor, use chicken breasts instead of thighs, but reduce the cooking time slightly to prevent drying.
  • If you prefer a firmer rice texture, use 2.5 cups of broth instead of 3 cups.
  • Rinsing the rice removes excess starch, resulting in less sticky finished rice.

Nutrition

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