One-Pot Herb-Infused Chicken and Rice

Tender chicken thighs and fluffy rice cooked together with aromatic herbs and a hint of lemon.

Cuisine: One Pot

Category: One Pot

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1.25 lbs chicken thighs
• 1.5 cups chicken broth
• 1 cup basmati rice
• 1 tbsp olive oil
• 1 tbsp lemon zest
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1.25 lbs chicken thighs, skin-side down, and cook for 5 minutes until golden brown, then flip and cook for 3 more minutes.
2. Step 2: Stir in 1.5 cups chicken broth, 1 cup basmati rice, 1 tbsp lemon zest, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
3. Step 3: Cover tightly and reduce heat to low. Cook for 18 minutes until rice is fluffy and liquid is absorbed, then remove from heat and let sit covered for 5 minutes.
4. Step 4: Fluff rice with a fork, ensuring chicken is evenly distributed, and serve immediately.