One-Pot Lemon-Thyme Chicken and Rice
A simple, flavorful one-pot meal featuring tender chicken breasts, fragrant rice, and a bright lemon-thyme sauce, ready in under an hour. This american-inspired one pot ready in about 40 minutes pairs boneless and skinless chicken breasts, olive oil, small, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 lb, boneless and skinless chicken breasts
- 2 tbsp olive oil
- 1 small, diced onion
- 2 cloves, minced garlic
- 1 cup long-grain rice
- 2 cups chicken broth
- 1, zested and juiced lemon
- 1 tsp dried thyme
- to taste salt
- to taste pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Season 1.5 lb chicken breasts with salt and pepper, then add to the pot and cook for 4-5 minutes per side until golden brown. Remove and set aside.
- Step 2: Add the remaining 1 tbsp olive oil to the pot, then sauté 1 small diced onion and 2 minced garlic cloves over medium heat for 3 minutes until fragrant.
- Step 3: Stir in 1 cup long-grain rice, 2 cups chicken broth, 1 tsp dried thyme, lemon zest, and lemon juice. Bring to a simmer, then return the chicken to the pot.
- Step 4: Cover and cook on low heat for 20-25 minutes until the rice is tender and the chicken is cooked through.
- Step 5: Let stand for 5 minutes, then serve.
Frequently asked questions
How long does One-Pot Lemon-Thyme Chicken and Rice take to make?
Total time is about 40 minutes (15 min prep + 25 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-Thyme 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Lemon-Thyme 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-Thyme 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-Thyme 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
- ★★★★★
So easy and delicious, will make again!
- ★★★★★
Perfect for a weeknight dinner, and the kids loved it.
- ★★★★★
This was my first time making one-pot meals and it was a hit! The lemon and thyme really brightened the dish.
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