Lemon-Herb Chicken and Rice One-Pot Wonder

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender chicken thighs simmered in a bright lemon-herb broth with fluffy rice, finished with fresh parsley for a meal that's ready in under 30 minutes. This American-inspired one-pot recipe, ready in about 30 minutes, pairs bone-in chicken thighs, chicken broth, long-grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (about 1.5 lbs / 680g) bone-in chicken thighs
• 1.5 cups (360ml) chicken broth
• 1 cup (200g) long-grain white rice
• 1, zested and juiced (about 2 tbsp juice) lemon
• 2 tbsp, finely chopped fresh parsley
• 1 tbsp olive oil
• 1 small (about 1/2 cup) diced onion
• 2 cloves minced garlic
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup (60ml) water

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, add chicken skin-side down, and cook for 5 minutes until golden brown before flipping and cooking for 2 more minutes.
2. Step 2: Add diced onion and minced garlic to the pot, sautéing over medium heat for 3 minutes until softened and fragrant, then stir in dried thyme, dried rosemary, and lemon zest, cooking for 30 seconds until aromatic.
3. Step 3: Add rice, chicken broth, lemon juice, and 1/4 cup water to the pot, stirring to combine. Return chicken to the pot skin-side up, cover with a tight lid, and bring to a gentle simmer over medium-low heat.
4. Step 4: Cook covered for 18-20 minutes, or until rice is tender and chicken reaches 165°F (74°C) internally, then remove lid, fluff rice gently with a fork, and sprinkle with 2 tbsp fresh parsley before serving.