One-Pot Chicken and Rice with Lemon
Simple, flavorful chicken and rice cooked together in a single pot with lemon and herbs. This american-inspired one pot ready in about 45 minutes pairs cut into 1-inch pieces chicken thighs, olive oil, medium, diced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chicken and Rice with Lemon 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 One-Pot Chicken and Rice with Lemon?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Chicken and Rice with Lemon?
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 One-Pot Chicken and Rice with Lemon 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 One-Pot Chicken and Rice with Lemon?
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.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
