Lemon-Herb Chicken & Rice Bowl

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

A vibrant one-pot meal with juicy chicken thighs, aromatic herbs, and perfectly cooked rice with a bright lemon-garlic finish. This American-inspired one-pot recipe, ready in about 43 minutes, pairs boneless chicken thighs, uncooked white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 12 oz boneless chicken thighs
• 1 cup uncooked white rice
• 1.5 cups chicken broth
• 2 tbsp fresh lemon juice
• 1 tbsp fresh thyme leaves
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook for 6 minutes until golden brown, then flip and cook for 4 more minutes until no longer pink.
3. Step 3: Add 3 minced garlic cloves to the skillet and cook for 30 seconds until fragrant. Stir in 1 cup rice, 1.5 cups chicken broth, 1 tbsp fresh thyme, and 2 tbsp lemon juice.
4. Step 4: Bring to a simmer, then reduce heat to low, cover, and cook for 18 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove chicken, tent with foil, and let rest. Stir 1 tsp lemon zest into the rice. Slice chicken and serve over rice.