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.