If you’re craving a comforting, flavorful, and easy-to-make meal, this One-Pot Lemon Herb Chicken and Rice recipe is exactly what you need. Packed with tender chicken, fragrant herbs, and zesty lemon, it’s a wholesome dish that cooks all in one pot — perfect for busy weeknights or lazy weekends.
This recipe combines juicy chicken thighs with fluffy rice soaked in a vibrant lemon-herb broth. The best part? Minimal cleanup and maximum flavor. Whether you’re cooking for family or meal prepping for the week, this dish never disappoints.
🛒 Ingredients You’ll Need
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ cups long-grain white rice, rinsed
- 3 cups chicken broth (preferably low sodium)
- Juice and zest of 1 large lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 cup frozen peas (optional)
- Fresh parsley or thyme for garnish
👩🍳 Step-by-Step Preparation
- Season and brown the chicken Pat the chicken thighs dry and season generously with salt, pepper, and paprika. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken, skin-side down, and cook for about 5-7 minutes until golden and crisp. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
- Sauté the aromatics In the same pot, reduce heat to medium. Add chopped onion and sauté until translucent, about 4 minutes. Stir in garlic and cook for another minute until fragrant.
- Add rice and herbs Stir in the rinsed rice, dried oregano, and thyme. Cook for 1-2 minutes, stirring frequently to toast the rice lightly and coat it with the aromatics.
- Add liquid and lemon Pour in the chicken broth, lemon juice, and add lemon zest. Stir well and bring the mixture to a gentle simmer.
- Return chicken to pot Nestle the browned chicken thighs back on top of the rice mixture, skin side up. Cover the pot with a tight-fitting lid and reduce heat to low. Cook for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.
- Add peas and finish cooking If using, sprinkle frozen peas over the rice during the last 5 minutes of cooking. Let them steam and warm through.
- Rest and serve Remove the pot from heat and let it rest, covered, for 5 minutes. Garnish with fresh parsley or thyme and serve warm with extra lemon wedges if desired.
💡 Tips and Variations
- Use boneless chicken breasts for a leaner option, but reduce cooking time accordingly.
- Swap white rice for brown rice, but increase cooking time and liquid by about 10 minutes and 1/2 cup respectively.
- Add vegetables like bell peppers, carrots, or mushrooms for extra nutrition and color.
- For a creamy twist, stir in a tablespoon of cream cheese or sour cream at the end.
🥡 Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or microwave, adding a splash of broth or water to loosen the rice.
🍽️ Final Thoughts
This One-Pot Lemon Herb Chicken and Rice is a perfect blend of simplicity and flavor, ideal for anyone who loves fuss-free cooking without sacrificing taste. It’s hearty, fresh, and just a little tangy — making it a standout meal for any occasion. Give it a try and enjoy the delightful aromas and comforting textures in every bite!