One-Pot Lemon Chicken and Rice with Asparagus

Tender chicken thighs and fluffy rice simmered in a bright lemon-infused broth, with asparagus adding fresh color and texture.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1.5 lbs, boneless and skinless, cut into 1-inch pieces chicken thighs
• 2 tbsp olive oil
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1, zested and juiced lemon
• 1 cup, cut into 1-inch pieces asparagus
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper, then cook for 5 minutes per side until golden brown. Remove and set aside.
2. Step 2: In the same skillet, add diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in rice, chicken broth, lemon zest, lemon juice, and remaining salt and pepper. Bring to a simmer, then add chicken and asparagus. Cover and reduce heat to low. Simmer for 20 minutes until rice is tender and liquid is absorbed.
4. Step 4: Remove from heat, let stand covered for 5 minutes, then serve.