Lemon Herb One-Pot Chicken & Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs and fluffy rice cooked together with fresh lemon and herbs for a simple, weeknight dinner that requires only one pot. This american-inspired one pot ready in about 45 minutes pairs bone-in chicken thighs, long-grain rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 30 min Serves 4 American cuisine 550 cal/serving
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Ingredients

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 Dutch oven over medium-high heat. Add chicken skin-side down and cook for 5 minutes until golden brown, then flip and cook for 3 minutes.
  3. Step 3: Remove chicken and set aside. Add 1/2 cup diced onion and 1/2 cup diced carrots to the pot, sautéing for 3 minutes until softened.
  4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 cup rice, 2 cups chicken broth, lemon zest from 1 lemon, 2 tbsp minced thyme, and 1 tsp salt.
  5. Step 5: Return chicken to the pot, nestling it into the rice. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender and chicken reaches 165°F.
  6. Step 6: Stir in 1/2 cup frozen peas and cook uncovered for 2 minutes until peas are heated through. Remove lid and let rest for 5 minutes before serving.

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Frequently asked questions

How long does Lemon Herb One-Pot Chicken & Rice take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon Herb One-Pot Chicken & Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Lemon Herb One-Pot Chicken & Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon Herb One-Pot Chicken & Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon Herb One-Pot Chicken & Rice?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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