One-Pot Lemon Herb Chicken and Rice
This One-Pot Lemon Herb Chicken and Rice recipe combines tender chicken, aromatic herbs, and zesty lemon for a flavorful and convenient dish that simplifies your cooking routine.
Ingredients
Main Ingredients
- 1 lb chicken thighs or breasts
- 1 cup rice
- 2 cups chicken broth
- 1 lemon (juiced and zested)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper and add to the pot, browning on both sides.
- Remove the chicken and set aside. In the same pot, add garlic, thyme, and rosemary; sauté until fragrant.
- Stir in the rice, lemon juice, and lemon zest, and cook for 1-2 minutes.
- Pour in the chicken broth and bring to a boil.
- Return the chicken to the pot, cover, and reduce the heat to low. Cook for 20-25 minutes, or until the rice is cooked and the chicken is tender.
- Fluff the rice with a fork, garnish with fresh parsley, and serve.
Notes
For an extra pop of flavor, add a splash of white wine after sautéing the garlic and herbs. Feel free to mix in vegetables like peas or bell peppers for added nutrition. Adjust the seasoning according to your preference; a bit of chili flakes can give it a nice kick! Leftover chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan on the stove or in the microwave until heated through.