Description
One Pot Lemon Herb Chicken and Rice is a simple, flavorful dish combining tender chicken, fragrant herbs, and zesty lemon with perfectly cooked rice—all made in one pot for easy cleanup.
Ingredients
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- 1 tablespoon olive oil
- 4 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup long grain white rice
- 2 1/4 cups chicken broth
- Juice and zest of 1 lemon
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Season chicken thighs with salt, pepper, oregano, and thyme.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken for 4-5 minutes per side until golden. Remove and set aside.
- In the same pot, add onion and sauté for 2-3 minutes. Add garlic and cook for another 30 seconds.
- Stir in rice, then pour in chicken broth, lemon juice, and lemon zest. Bring to a boil.
- Return chicken to the pot, placing it on top of the rice. Reduce heat to low, cover, and simmer for 20-25 minutes until rice is cooked and chicken is fully done.
- Remove from heat and let rest covered for 5 minutes. Garnish with parsley and serve warm.
Notes
- Use boneless thighs or breasts for a faster cook time.
- Add spinach or peas in the last 5 minutes for extra vegetables.
- Leftovers reheat well and are perfect for meal prep.
Nutrition
- Serving Size: 1 chicken thigh with 3/4 cup rice
- Calories: 420
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg