One Pot Lemon Herb Chicken & Rice
A heartwarming dish bursting with lemon and herb flavors, it's perfect for a cozy family dinner.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs or breasts Tender and juicy, they cook quickly.
- 1 cup long-grain rice Jasmine rice can be used as a fragrant option.
- 2 tablespoons olive oil Can substitute with avocado oil.
- 1 medium onion, finely chopped Yellow or sweet onions work well.
- 3 cloves garlic, minced The aroma enhances the dish.
- 2 cups chicken broth Homemade is best, but low-sodium store-bought is fine.
- 1 piece lemon (juice and zest) Adds bright flavor.
- 1 teaspoon dried thyme Fresh thyme can be used if available.
- 1 teaspoon dried oregano Perfect for a Mediterranean touch.
- to taste salt and pepper Essential for flavor enhancement.
- as needed fresh parsley, for garnish Adds color and freshness.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Sear the chicken thighs for 5-7 minutes on each side until golden brown, then set aside.
- Add the chopped onion and minced garlic to the pot, stirring until the onion is translucent.
- Stir in the rice, cooking for 1-2 minutes until slightly toasted.
- Pour in the chicken broth, lemon juice, lemon zest, thyme, oregano, salt, and pepper, then stir well.
- Place the seared chicken on top of the rice.
- Increase heat to bring to a gentle boil, then reduce to low and cover.
- Simmer for about 20 minutes, or until rice is tender and chicken is cooked through.
- Fluff the rice with a fork and serve hot, garnished with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days, or frozen for up to three months. Reheat with a splash of broth.