One-Pan Lemon Herb Chicken and Rice with Asparagus

Name: One-Pan Lemon Herb Chicken and Rice with Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless chicken thighs; 1 cup long-grain white rice; 2 tbsp fresh lemon juice; 1 tsp dried thyme; 2 tbsp olive oil; 12 oz asparagus; 2 cups low-sodium chicken broth; 3 cloves minced garlic; 2 tbsp fresh parsley

A simple yet vibrant dinner where tender chicken thighs and aromatic rice absorb lemony herbs, finished with crisp-tender asparagus.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1 lb boneless chicken thighs
1 cup long-grain white rice
2 tbsp fresh lemon juice
1 tsp dried thyme
2 tbsp olive oil
12 oz asparagus
2 cups low-sodium chicken broth
3 cloves minced garlic
2 tbsp fresh parsley

Instructions

Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook 3 more minutes.
Step 3: Add minced garlic and dried thyme to the skillet, stirring for 30 seconds until fragrant. Pour in lemon juice and chicken broth, then nestle rice and asparagus around the chicken.
Step 4: Bring to a simmer, cover with a tight-fitting lid, and transfer to a preheated 375°F oven for 25 minutes until rice is tender and chicken reaches 165°F.
Step 5: Remove lid, scatter fresh parsley over the top, and let rest 5 minutes before serving.