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One-Pot Chicken and Rice with Lemon and Herbs

A close-up of a white bowl filled with One-Pot Chicken and Rice with Lemon Herbs, topped with fresh parsley and lemon zest.
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A simple, flavorful one-pot recipe for chicken and rice cooked together with fresh lemon and aromatic herbs for easy weeknight cooking and minimal cleanup.

Ingredients

Scale
  • 1.5 lb 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
  • 2.5 cups chicken broth
  • 1 large lemon, zested and juiced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 cup fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, about 3-4 minutes. Remove the chicken and set it aside.
  3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the rinsed rice, dried thyme, dried rosemary, and lemon zest. Cook for 1 minute, stirring constantly.
  5. Pour in the chicken broth and the lemon juice. Bring the mixture to a boil.
  6. Return the browned chicken to the pot, nestling it into the rice mixture.
  7. 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.
  8. Remove the pot from the heat and let it stand, covered, for 10 minutes. This allows the steam to finish cooking the chicken and the rice to set.
  9. Fluff the rice gently with a fork. Garnish with fresh chopped parsley before serving.

Notes

  • For moist chicken, use chicken thighs or avoid overcooking the pieces before simmering.
  • Rinsing the rice removes excess starch, which helps prevent the final dish from becoming too sticky or mushy.
  • Rosemary and thyme pair well with lemon; use 1 teaspoon of fresh rosemary and thyme if available, doubling the amount used for dried herbs.
  • If you do not have an oven-safe pot, transfer the covered pot to a 375°F oven after simmering begins for the final 10 minutes.

Nutrition

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