Easy One-Pot Lemon Herb Chicken and Rice
Tender chicken thighs and fluffy rice cook together in one pot with bright lemon and fragrant herbs for a complete, fuss-free meal. This comforting dish delivers incredible flavor with minimal cleanup, making it perfect for busy weeknights.
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
- 2 tbsp olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1.5 cup long-grain white rice uncooked, rinsed
- 3 cup low-sodium chicken broth
- 1 medium lemon zested and juiced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper freshly ground
- 0.25 cup fresh parsley chopped, for garnish
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave with a splash of broth to restore moisture. Make-Ahead: Prep the chicken and vegetables up to 1 day ahead. Variations: Substitute chicken breasts for thighs (reduce cook time by 3-5 minutes). Add 1 cup frozen peas or chopped spinach in the last 5 minutes of cooking. For extra richness, stir in 2 tablespoons butter at the end. Serving Suggestions: Pair with a simple green salad or roasted vegetables.