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Ultimate One-Pot Lemon Herb Chicken and Rice

Three pieces of golden-brown chicken served over yellow rice, garnished with lemon slices and fresh parsley in One-Pot Chicken and Rice with Lemon and Herbs.
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Cook tender chicken and fluffy rice together in one pot with bright lemon and aromatic fresh herbs for a simple weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 2.5 cups chicken broth
  • 1/2 cup dry white wine (optional)
  • Zest of 1 large lemon
  • Juice of 1 large lemon (about 3 tbsp)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 4 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. 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, lemon zest, dried thyme, and dried rosemary. Cook for 1 minute, stirring constantly.
  5. Pour in the chicken broth and white wine (if using). Bring the liquid to a boil, scraping up any browned bits from the bottom of the pot.
  6. Return the browned chicken to the pot. Stir once, then cover the pot tightly with a lid.
  7. Reduce the heat to low and simmer for 18 to 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 5 minutes.
  9. Stir in the fresh lemon juice. Fluff the rice gently with a fork. Garnish with fresh parsley before serving.

Notes

  • Rinsing the rice removes excess starch, which helps prevent the final dish from becoming too sticky or mushy in a one-pot method.
  • If you do not use wine, substitute the 1/2 cup of wine with an equal amount of extra chicken broth.
  • You can substitute chicken breasts for thighs, but cook the breasts for slightly less time to prevent drying out.

Nutrition

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