One Pot Lemon Herb Chicken and Rice
Lemon Herb Chicken and Rice is a fresh, flavorful one-pot meal made with juicy chicken, fluffy rice, zesty lemon, and fragrant herbs. Perfect for easy weeknight dinners, meal prep, or cozy comfort food without the mess of multiple dishes.
Ingredients
- 1.5 lbs about 4 pieces boneless skinless chicken thighs (or breasts)
- 1 cup long-grain or basmati rice
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 ½ cups chicken broth
- 1 lemon zest + 2 tbsp juice
- 1 tsp dried thyme or 1 tbsp fresh
- 1 tsp dried rosemary or 1 tbsp fresh
- ½ tsp paprika optional
- Salt and black pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Season & Sear Chicken: Pat chicken dry and season with salt, pepper, and paprika. Heat olive oil in a large pot or Dutch oven. Sear chicken 2–3 minutes per side until golden. Remove and set aside.
- Sauté Aromatics: In the same pot, add diced onion and garlic. Cook until fragrant, 2–3 minutes.
- Add Rice & Broth: Stir in rice, toast for 1 minute, then add chicken broth, herbs, salt, and pepper.
- Simmer Together: Nestle the chicken back into the pot. Cover and simmer on low for 20–25 minutes, or until rice is tender and chicken is fully cooked.
- Add Lemon & Serve: Stir in lemon juice and zest. Garnish with chopped parsley and serve hot.
Notes
- Use fresh lemon and herbs when possible for brighter flavor.
- For extra vegetables, add peas, spinach, or carrots during the last 5 minutes of cooking.
- Brown rice can be substituted but will require extra liquid and longer cook time.
- To prevent rice from sticking, don’t lift the lid while simmering and use a heavy-bottomed pan.