One-Pot Lemon Chicken and Asparagus with Garlic Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Tender chicken thighs and crisp asparagus simmer in a lemon-garlic broth with fluffy rice, all cooked in one pot for minimal cleanup. This american-inspired one pot ready in about 40 minutes pairs olive oil, minced garlic, uncooked white rice 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, skinless, cut into 1-inch pieces chicken thighs
• 1 tbsp olive oil
• 4 cloves, minced garlic
• 1.5 lbs, trimmed and cut into 2-inch pieces asparagus
• 1.5 cups, uncooked white rice
• 3 cups chicken broth
• 1, zested and juiced lemon
• 1/2 tsp dried thyme
• 1/4 tsp salt

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs chicken thighs (cut into 1-inch pieces) and season with salt; cook for 5-6 minutes until golden brown, then remove and set aside.
2. Step 2: Add 4 cloves garlic (minced) to the Dutch oven and sauté for 30 seconds until fragrant, then add 1.5 lbs asparagus (trimmed, cut into 2-inch pieces) and cook for 2 minutes until bright green.
3. Step 3: Stir in 1.5 cups uncooked white rice, 3 cups chicken broth, 1 lemon (zested and juiced), 1/2 tsp dried thyme, and 1/4 tsp salt; bring to a simmer, return chicken to the pot, cover, and reduce heat to low. Cook for 18-20 minutes until rice is tender and liquid is absorbed.