One-Pot Chicken and Rice with Lemon

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Simple, flavorful chicken and rice cooked together in a single pot with lemon and herbs. This American-inspired one-pot recipe, ready in about 45 minutes, pairs chicken thighs, olive oil, onion 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

• 1.5 lbs, cut into 1-inch pieces chicken thighs
• 2 tbsp olive oil
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1/2 cup long-grain rice
• 1.5 cups chicken broth
• 1, zested (1 tbsp zest) and juiced (2 tbsp juice) lemon
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs chicken thighs and cook for 5 minutes, turning occasionally, until golden brown on all sides. Remove chicken and set aside.
2. Step 2: Add 1 diced onion to the pot and cook for 3 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1/2 cup long-grain rice, 1.5 cups chicken broth, 1 tbsp lemon zest, 2 tbsp lemon juice, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper. Stir to combine and bring to a simmer.
4. Step 4: Return chicken to the pot, stirring to submerge. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove from heat, let sit covered for 5 minutes. Fluff rice with a fork and sprinkle with 1/4 cup fresh parsley before serving.