Print

One-Pot Chicken and Rice with Lemon and Herbs

A white bowl filled with creamy One-Pot Chicken and Rice with Lemon and Herbs, topped with fresh parsley and lemon zest.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, flavorful recipe for cooking chicken and rice together in a single pot, seasoned with fresh lemon and aromatic herbs for easy cleanup.

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 lightly browned on all sides, about 4-5 minutes. Remove the chicken and set it aside.
  4. Add the chopped onion to the pot and cook until softened, about 3 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 18-20 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 moisture, use chicken thighs instead of breasts.
  • Rinsing the rice removes excess starch, which helps prevent the final dish from becoming too sticky.
  • If you prefer a stronger herb flavor, use 1/2 teaspoon each of fresh rosemary and fresh thyme leaves instead of dried.
  • To achieve a nice presentation, arrange the chicken pieces attractively on top of the rice before serving.

Nutrition

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