Print

One-Pot Chicken and Rice with Lemon and Herbs

Close-up of a white bowl filled with fluffy rice, chunks of chicken, and topped with bright lemon zest and fresh parsley for One-Pot Chicken and Rice with Lemon and Herbs.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cook tender chicken and fluffy rice together in a single pot, seasoned with fresh lemon juice and aromatic herbs for a simple, flavorful meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth
  • 1/2 cup water
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  4. Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the rinsed rice, lemon zest, thyme, and rosemary. Cook for 1 minute, stirring constantly.
  6. Pour in the chicken broth and water. Bring the mixture to a boil.
  7. Return the browned chicken to the pot, ensuring it is mostly submerged in the liquid.
  8. Reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
  9. Remove the pot from the heat and let it stand, covered, for 5 minutes.
  10. Stir in the fresh lemon juice. Fluff the rice gently with a fork.
  11. Garnish with fresh chopped parsley before serving.

Notes

  • For extra flavor, use chicken broth that is low in sodium.
  • If you prefer a stronger herb flavor, use 1/2 teaspoon each of fresh rosemary and fresh thyme instead of dried.
  • To keep the chicken moist, use chicken thighs instead of breasts.
  • Rinsing the rice removes excess starch, which helps prevent the final dish from becoming gummy.

Nutrition

Find it online: https://magazinemeal.com/one-pot-chicken-and-rice-with-lemon-and-herbs/