One-Pot Lemon Chicken and Rice
A comforting weeknight dinner with tender chicken, fluffy rice, and bright lemon notes, all cooked in one pot. This american-inspired one pot ready in about 45 minutes pairs chicken thighs, long-grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 lemon
- 2 tbsp olive oil
- 3 cloves garlic
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces) and cook for 5 minutes per side until golden brown, then remove and set aside.
- Step 2: Add 3 minced garlic cloves to the pot and sauté for 1 minute until fragrant.
- Step 3: Stir in 1 cup long-grain white rice, 2 cups chicken broth, 1 lemon zest, and 1/2 tsp salt. Bring to a simmer.
- Step 4: Return the chicken to the pot, nestling it into the rice. Cover and reduce heat to low. Cook for 20 minutes until the rice is tender and chicken is cooked through.
- Step 5: Stir in 1/2 cup lemon juice and 1 tsp dried thyme. Cook uncovered for 2 minutes to meld flavors. Sprinkle with 1/4 cup chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon Chicken and Rice 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 Lemon Chicken and Rice?
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 chicken thighs from drying out.
Can I substitute ingredients in One-Pot Lemon Chicken and Rice?
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 Lemon Chicken and Rice 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 Lemon Chicken and Rice?
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
- ★★★★★
I've tried many one pot recipes and this is hands down the best.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
