One Pot Lemon Herb Chicken and Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 bone-in, skinless chicken thighs (or breasts, if preferred)
02 -
2 tablespoons olive oil (or butter)
03 -
1 medium onion, diced
04 -
3 cloves garlic, minced
05 -
1 ½ cups long-grain white rice
06 -
3 cups low-sodium chicken broth
07 -
1 lemon, zest and juice
08 -
1 teaspoon dried thyme (or fresh thyme if available)
09 -
1 teaspoon dried rosemary (or fresh rosemary if available)
10 -
Salt and pepper to taste
11 -
1 bay leaf
12 -
Fresh parsley (for garnish, optional)
13 -
1 cup frozen peas or vegetables of choice (optional)
# Instructions:
01 -
Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, and half of the lemon zest.
02 -
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add diced onion and cook for 2-3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
03 -
Push onions and garlic to one side of the pot. Add chicken and sear for 4-5 minutes per side until golden brown (not fully cooked).
04 -
Add rice, remaining lemon zest, lemon juice, thyme, rosemary, salt, and pepper. Stir to combine with the onions and garlic.
05 -
Pour in chicken broth and add bay leaf. Bring to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes until rice is tender and chicken is cooked through.
06 -
If using frozen peas or other vegetables, stir them in during the last 5 minutes of cooking.
07 -
Remove from heat and let rest covered for 5 minutes. Remove bay leaf, garnish with fresh parsley if desired, and serve warm.
# Notes:
01 -
Bone-in chicken thighs provide the best flavor, but boneless thighs or breasts can be substituted.
02 -
For extra lemon flavor, serve with additional lemon wedges on the side.
03 -
Brown rice can be used instead, but will require longer cooking time and additional liquid.
04 -
This dish reheats well for leftovers and meal prep.