One-Pot Lemon Herb Chicken and Rice: Your New Favorite Weeknight Dinner

About this recipe

Say goodbye to multiple pots and pans with this incredible one pot chicken and rice, bursting with bright lemon and fragrant herbs. It's the perfect easy, flavorful weeknight dinner solution!

Why this recipe matters

Life can get pretty hectic, especially during the week. After a long day, the last thing many of us want to do is face a sink full of pots and pans. That's exactly why this one-pot lemon herb chicken and rice recipe has become a true lifesaver in my kitchen. I remember one particularly crazy Tuesday evening; I had worked late, my family was starving, and my energy was completely zapped. The thought of cooking a multi-component meal felt overwhelming. That's when I decided to try throwing everything into one pot, and honestly, it was a revelation. Dinner was on the table faster than takeout, it tasted homemade and delicious, and the clean-up was minimal. It felt like I'd unlocked a secret superpower!

Ingredients

• 1 tablespoon olive oil
• 5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• Salt and black pepper to taste
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 5 cups long-grain white rice, rinsed
• 3 cups low-sodium chicken broth
• 1 lemon, zested and juiced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
2. Season chicken pieces with salt and pepper.
3. Add chicken to the pot and sear until golden brown on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
4. Add chopped onion to the pot and cook until softened, about 5 minutes.
5. Stir in minced garlic, dried thyme, and dried oregano. Cook for 1 minute until fragrant.
6. Add the rinsed rice to the pot and stir to coat, toasting for about 2 minutes.
7. Pour in the chicken broth and lemon juice. Bring to a boil, scraping up any browned bits from the bottom of the pot.
8. Return the seared chicken to the pot, nestling it into the rice mixture.
9. Reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender.
10. Remove from heat and let rest, covered, for 5-10 minutes.
11. Fluff the rice with a fork, stir in the lemon zest, and garnish with fresh chopped parsley before serving.

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