One-Pot Chicken and Rice with Lemon and Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A simple, aromatic dish with juicy chicken, fluffy rice, and bright lemon-thyme flavors cooked in one pot. This american-inspired one pot ready in about 40 minutes pairs boneless and skinless chicken thighs, olive oil, 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, boneless and skinless chicken thighs
• 2 tbsp olive oil
• 1, diced onion
• 2 cloves, minced garlic
• 1 cup long-grain rice
• 2 cups chicken broth
• 1, zested and juiced lemon
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Season 1.5 lbs chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat, then add chicken and cook for 4-5 minutes per side until golden brown, removing and setting aside.
2. Step 2: Add 1 diced onion to the pot and cook for 2 minutes until softened, then stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 1 cup rice, then add 2 cups chicken broth, 1 lemon zested and juiced, 1 tsp dried thyme, and the cooked chicken back to the pot.
4. Step 4: Bring to a gentle simmer, cover, and reduce heat to low. Cook for 20-25 minutes until rice is tender and liquid is absorbed. Let sit covered for 5 minutes before fluffing with a fork.