One-Pot Lemon Herb Chicken and Rice with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A comforting meal made in one pot: tender chicken pieces cooked in a fragrant lemon-herb broth, served over fluffy rice with a sprinkle of fresh parsley. This mediterranean-inspired one pot ready in about 40 minutes pairs chicken thighs, chicken broth, white wine 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

• 1.2 lbs chicken thighs
• 2 cups chicken broth
• 1/2 cup white wine
• 1 lemon
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 cup basil
• 1.5 cups uncooked white rice
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. Step 1: Pat 1.2 lbs chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown chicken thighs for 4-5 minutes per side until golden, then remove and set aside.
2. Step 2: Add 1 chopped lemon (peel removed) to the pot, scraping up any browned bits. Stir in 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1/4 cup fresh basil, cooking for 1 minute until aromatic.
3. Step 3: Pour in 2 cups chicken broth and 1/2 cup white wine, scraping the pot to combine. Add 1.5 cups uncooked white rice, then return chicken thighs to the pot, nestling them into the liquid.
4. Step 4: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes until rice is tender and chicken is cooked through (internal temperature 165°F).
5. Step 5: Remove chicken and rice to a plate, then strain the cooking liquid through a fine-mesh sieve, discarding solids. Return liquid to the pot and simmer uncovered for 5 minutes to reduce slightly. Stir in 2 tbsp chopped fresh parsley, then spoon over chicken and rice. Serve immediately.