One-Pot Lemon Herb Chicken with Lemon Rice

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender chicken thighs and fluffy rice cooked in a single pot with fresh lemon, herbs, and garlic for a weeknight dinner ready in 35 minutes. This American-inspired one-pot recipe, ready in about 35 minutes, pairs boneless skinless 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 540 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 chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 lemon
• 2 tbsp fresh thyme leaves
• 2 garlic cloves
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat 1.5 lbs boneless skinless chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1/2 cup olive oil in a large, deep skillet over medium-high heat until shimmering, then add the chicken thighs and cook for 5-6 minutes per side until golden brown and crispy at the edges.
3. Step 3: Add 1 cup long-grain white rice, 2 cups chicken broth, 1 zested and juiced lemon (reserving the zest for later), 2 tbsp fresh thyme leaves, and 2 minced garlic cloves to the skillet, then stir to combine.
4. Step 4: Bring to a gentle boil, reduce heat to low, cover with a tight-fitting lid, and simmer for 20-22 minutes until the rice is tender and the liquid is absorbed, checking once to stir if needed.