One-Pot Lemon Herb Chicken and Rice
One-Pot Lemon Herb Chicken and Rice
Ingredients
For the Chicken and Rice
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, chopped
- 3 garlic, minced
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Garnish
- 1/4 cup fresh parsley, chopped
- 1/2 lemon, cut into wedges
Instructions
- 1
Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the chicken pieces and sear until lightly browned on all sides, about 5-7 minutes. You don't need to cook them through, just get some color. Remove the chicken from the pot and set aside.
⏱️ 7 min
- 2
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 3
Stir in the uncooked long-grain white rice, coating it with the oil and aromatics. Cook for 1-2 minutes, stirring constantly, until the edges of the rice grains become translucent.
⏱️ 2 min
- 4
Pour in the chicken broth, then stir in the lemon zest, lemon juice, chopped fresh rosemary, chopped fresh thyme, salt, and black pepper. Bring the mixture to a boil, scraping any browned bits from the bottom of the pot.
⏱️ 5 min
- 5
Return the seared chicken pieces to the pot, nestling them into the rice mixture. Reduce the heat to low, cover the pot tightly with a lid, and simmer for 18-20 minutes, or until the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 20 min
- 6
Once cooked, remove the pot from the heat and let it rest, still covered, for 5-10 minutes. This allows the rice to steam further and become fluffier.
⏱️ 10 min
- 7
Uncover the pot, fluff the rice gently with a fork, and stir to combine the chicken and rice. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Lemon Herb Chicken and Rice
Ingredients
For the Chicken and Rice
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, chopped
- 3 garlic, minced
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Garnish
- 1/4 cup fresh parsley, chopped
- 1/2 lemon, cut into wedges
Instructions
- 1
Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the chicken pieces and sear until lightly browned on all sides, about 5-7 minutes. You don't need to cook them through, just get some color. Remove the chicken from the pot and set aside.
⏱️ 7 min - 2
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 3
Stir in the uncooked long-grain white rice, coating it with the oil and aromatics. Cook for 1-2 minutes, stirring constantly, until the edges of the rice grains become translucent.
⏱️ 2 min - 4
Pour in the chicken broth, then stir in the lemon zest, lemon juice, chopped fresh rosemary, chopped fresh thyme, salt, and black pepper. Bring the mixture to a boil, scraping any browned bits from the bottom of the pot.
⏱️ 5 min - 5
Return the seared chicken pieces to the pot, nestling them into the rice mixture. Reduce the heat to low, cover the pot tightly with a lid, and simmer for 18-20 minutes, or until the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 20 min - 6
Once cooked, remove the pot from the heat and let it rest, still covered, for 5-10 minutes. This allows the rice to steam further and become fluffier.
⏱️ 10 min - 7
Uncover the pot, fluff the rice gently with a fork, and stir to combine the chicken and rice. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
⏱️ 5 min