Are you craving a flavorful, hassle-free dinner?
Look no further!
This One Pot Lemon Herb Chicken and Rice recipe is a total game-changer.
Packed with vibrant citrus flavors and savory herbs, it’s the perfect dish for busy weeknights when you need something quick yet comforting.
Let’s dive into how you can make this easy, delicious, and nutritious meal today!
Ingredients You’ll Need
For this recipe, you’ll want fresh, high-quality ingredients to maximize flavor. Here’s what you’ll need:
- Chicken: You can use bone-in or boneless chicken for this dish, depending on your preference. Bone-in chicken will impart more flavor into the rice, but boneless is quicker to cook.
- Rice: Long-grain white rice works best, but you can also use brown rice if you prefer. Just note that cooking times will vary.
- Fresh Herbs: Fresh thyme, rosemary, and parsley will give the dish its aromatic flavor. If fresh isn’t available, dried herbs can be substituted, but fresh is always better for this dish.
- Lemon: Fresh lemon juice and zest will provide that bright, citrusy flavor that really makes this dish stand out.
- Broth: Chicken broth adds richness and depth of flavor, but vegetable broth works well too for a lighter option.
- Olive Oil: Used to sear the chicken and start building the base flavors of the dish.
Step-by-Step Instructions
Here’s how to prepare your One Pot Lemon Herb Chicken and Rice:
- Sear the Chicken:
Heat olive oil in a large pot over medium-high heat. Season your chicken with salt, pepper, and a bit of thyme. Brown the chicken on both sides until golden, about 4-5 minutes per side. Remove the chicken from the pot and set aside. - Cook the Aromatics:
In the same pot, add more olive oil if needed. Add chopped onions and garlic, cooking until soft and fragrant, about 2-3 minutes. - Toast the Rice:
Add the rice to the pot, stirring to coat it in the oil and aromatics. Let it toast for about 2 minutes, which will enhance the rice’s flavor. - Add the Liquid:
Pour in the chicken broth, lemon juice, and zest. Stir to combine and bring the mixture to a simmer. Scrape any browned bits off the bottom of the pot for extra flavor. - Simmer the Dish:
Place the chicken back into the pot, skin-side up, ensuring it’s partially submerged in the broth. Cover the pot and reduce the heat to low. Let everything simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through. - Finish and Serve:
Once the rice is fully cooked, remove the pot from heat. Sprinkle fresh parsley over the dish and serve hot.
Tips for Perfect One Pot Lemon Herb Chicken and Rice
- Avoid Overcooking the Rice: Keep an eye on the rice to make sure it doesn’t burn. If you notice that the liquid has evaporated before the rice is tender, simply add a bit more broth or water and continue to simmer.
- Substitute for Dietary Preferences: For a gluten-free version, use gluten-free rice or quinoa instead of traditional rice. You can also swap the chicken for tofu or tempeh for a vegetarian alternative.
- Customize the Seasoning: Feel free to adjust the seasoning to your liking. Add more lemon zest for a tangier flavor, or experiment with additional herbs like basil or oregano.
Variations and Customizations
One of the best parts about this recipe is its versatility! Here are some fun variations to consider:
- Add Veggies: You can toss in vegetables like peas, carrots, or bell peppers to make the dish even more nutritious.
- Make It Spicier: If you like a little heat, add a pinch of red pepper flakes or some chopped jalapeños to the dish.
- Swap the Chicken: You can replace the chicken with turkey breast, pork chops, or even tofu for a plant-based version. Just adjust the cooking times based on the protein used.
Storing and Reheating One Pot Lemon Herb Chicken and Rice
Leftovers? No problem! Here’s how to store and reheat this dish:
- Storing: Allow the dish to cool completely before storing in an airtight container. It can last up to 3 days in the refrigerator.
- Reheating: To reheat, add a splash of broth or water and warm the dish on the stove over low heat, stirring occasionally. You can also reheat it in the microwave for 2-3 minutes, adding a little liquid if needed.
- Freezing: If you’d like to freeze this dish, store it in a freezer-safe container for up to 3 months. Let it thaw overnight in the fridge before reheating.
One Pot Lemon Herb Chicken and Rice
This One Pot Lemon Herb Chicken and Rice is the perfect meal for a busy weeknight. With just one pot, you can create a flavorful dish that’s both comforting and healthy.The combination of juicy chicken, fluffy rice, and fresh citrus makes this dish a family favorite. Plus, with the added benefit of minimal cleanup, you’ll have more time to relax after a delicious dinner.
Ingredients
- 4 bone-in skin-on chicken thighs (or boneless chicken breasts)
- 1 cup long-grain white rice or brown rice
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 ½ cups chicken broth or vegetable broth for a lighter option
- Juice and zest of 1 lemon
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried rosemary)
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Sear the Chicken:
- Heat olive oil in a large pot over medium-high heat. Season your chicken with salt, pepper, and a bit of thyme. Brown the chicken on both sides until golden, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
Cook the Aromatics:
- In the same pot, add more olive oil if needed. Add chopped onions and garlic, cooking until soft and fragrant, about 2-3 minutes.
Toast the Rice:
- Add the rice to the pot, stirring to coat it in the oil and aromatics. Let it toast for about 2 minutes, which will enhance the rice’s flavor.
Add the Liquid:
- Pour in the chicken broth, lemon juice, and zest. Stir to combine and bring the mixture to a simmer. Scrape any browned bits off the bottom of the pot for extra flavor.
Simmer the Dish:
- Place the chicken back into the pot, skin-side up, ensuring it’s partially submerged in the broth. Cover the pot and reduce the heat to low. Let everything simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
Finish and Serve:
- Once the rice is fully cooked, remove the pot from heat. Sprinkle fresh parsley over the dish and serve hot.