One-Pot Herb-Infused Chicken and Rice with Lemon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A simple, aromatic meal where chicken and rice cook together with fresh herbs and a bright lemon finish. This american-inspired one pot ready in about 40 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 350 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, skinless, cut into 1-inch pieces chicken thighs
• 2 tbsp olive oil
• 1 large, diced onion
• 2 cloves, minced garlic
• 1 cup long-grain rice
• 2 cups chicken broth
• 1/4 cup, chopped fresh parsley
• 1 tbsp, leaves only fresh thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat olive oil in a large Dutch oven over medium-high heat. Season chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken to pot and cook for 4-5 minutes per side until golden brown, then remove and set aside.
2. Step 2: Add onion to pot and cook for 3 minutes until softened. Add garlic and cook for 1 minute until fragrant. Stir in rice and cook for 1 minute to toast slightly.
3. Step 3: Pour in chicken broth, return chicken to pot, and add parsley, thyme, rosemary, and remaining salt and pepper. Stir to combine, then bring to a simmer.
4. Step 4: Reduce heat to low, cover, and cook for 20-25 minutes until rice is tender and liquid is absorbed. Let stand, covered, for 5 minutes before serving.