Description
This One Pot Lemon Herb Chicken Rice is a flavorful and comforting meal that combines tender chicken, fragrant herbs, and zesty lemon with perfectly cooked rice. Made all in one pot, it’s a simple, hearty dish perfect for weeknight dinners, offering a delicious balance of protein and citrusy brightness.
Ingredients
Scale
Chicken
- 4 chicken thighs or breasts
- Salt and pepper, to taste
- 1 teaspoon dried thyme or rosemary (or 1 tablespoon fresh)
Rice and Broth
- 1 cup long-grain or basmati rice
- 2 cups chicken broth
Flavors
- 1 lemon (juice and zest)
- 3 cloves garlic, minced
- 1 small onion, chopped
Fat
- 2 tablespoons butter or olive oil
Instructions
- Season the chicken: Pat the chicken thighs or breasts dry with paper towels. Season both sides generously with salt, pepper, and thyme or rosemary to infuse flavor.
- Sear the chicken: Heat the butter or olive oil in a large pot over medium heat. Place the chicken in the pot and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside to keep warm.
- Sauté aromatics: In the same pot, add the chopped onion and cook for 2-3 minutes until softened. Add minced garlic and cook for another 1 minute until fragrant.
- Toast the rice: Stir the rice into the pot and toast it lightly by stirring for about 1-2 minutes. This enhances the rice’s nutty flavor.
- Combine liquids and flavor: Pour in the chicken broth along with the lemon juice and zest. Scrape the bottom of the pot to loosen any browned bits, which adds depth of flavor.
- Simmer with chicken: Nestle the seared chicken back into the pot over the rice mixture. Cover the pot with a lid, reduce heat to low, and simmer for 20-25 minutes until the rice is tender and the chicken is fully cooked through.
- Rest and serve: Remove the pot from heat and let it sit, covered, for 5 minutes to allow flavors to meld and rice to steam. Fluff the rice with a fork, garnish with additional herbs and lemon slices if desired, and serve warm.
Notes
- Use bone-in chicken thighs for more flavor and juiciness, or boneless breasts for a leaner option.
- If you prefer, substitute butter with olive oil for a lighter fat option.
- Fresh herbs can be used instead of dried for a brighter herb flavor.
- Make sure to keep the pot covered while simmering to cook the rice evenly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
