One-Pot Lemon Garlic Chicken with Herb Infused Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender chicken thighs simmered with fragrant garlic and bright lemon zest, cooked together with fluffy herb-infused rice for a wholesome meal. This international-inspired one pot ready in about 45 minutes pairs bone-in chicken thighs, olive oil, garlic cloves 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

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 6 cloves, minced garlic cloves
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 1/2 cups long grain white rice
• 3 cups low sodium chicken broth
• 1/4 cup chopped fresh parsley
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium-high heat. Add 6 bone-in chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden and crispy. Flip and cook 3-4 more minutes until browned but not fully cooked through, then remove chicken and set aside.
2. Step 2: Reduce heat to medium, add 6 minced garlic cloves, 1 tbsp lemon zest, and sauté for 1 minute until fragrant but not browned.
3. Step 3: Add 1 1/2 cups long grain white rice to the skillet and stir well for 2 minutes to toast the rice lightly and coat it with garlic and lemon zest.
4. Step 4: Pour in 3 cups low sodium chicken broth, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Stir gently to combine, then nestle the browned chicken thighs on top of the rice, skin side up.
5. Step 5: Sprinkle 1/4 cup chopped fresh parsley and 1 tbsp fresh thyme leaves evenly over the top. Cover the skillet with a tight-fitting lid and reduce heat to low.
6. Step 6: Cook for 20-22 minutes without lifting the lid until the rice is tender and liquid absorbed, and chicken is fully cooked to 165°F internal temperature.
7. Step 7: Remove from heat and let rest covered for 5 minutes before serving. Fluff rice with a fork and serve the chicken with the herb-infused rice.