Okay, so, you know how sometimes you just *crave* a home-cooked meal, but the thought of a sink full of dishes makes you want to order takeout? I totally get it! That’s where this amazing One Pot Lemon Herb Chicken and Rice comes in. Seriously, it’s a weeknight lifesaver. We’re talking a complete, delicious dinner, all cooked in one single pot! Less mess, more flavor, and it’s ready in under an hour. Hello, perfect for those evenings when you’re short on time but *still* want something amazing on the table.
I’ve been making this recipe for years, tweaking it here and there. It’s become a staple in my kitchen. The bright, zesty lemon and those fragrant herbs just make everything taste so fresh and lovely. You’ll love it!
Why You’ll Love This *One Pot Lemon Herb Chicken and Rice*
Okay, friends, let me tell you why I’m *obsessed* with this recipe! First off, it’s so incredibly fast! Seriously, from prep to table, we’re talking under an hour. Next up, and my absolute favorite part? The cleanup is a breeze! Just one pot, people! Woohoo! 🎉
But the best part? It’s *delicious*. That lemon and those herbs? Divine! Plus, it’s also healthy, with all those good-for-you ingredients. Add in how versatile it is, and the fact that the whole family loves it, and you’ve got a winner. Trust me; you *need* this in your life!
Ingredients You’ll Need for *One Pot Lemon Herb Chicken and Rice*
Alright, let’s gather our supplies! You won’t believe how simple the grocery list is; this is what makes it so perfect for those crazy days. So, here’s what you’ll need to whip up this glorious one-pot meal:
- About 1.5 lbs of those nice, juicy boneless, skinless chicken thighs.
- A splash of good extra virgin olive oil – just a tablespoon!
- One medium onion, finely chopped.
- Two cloves of garlic, minced.
- One cup of long-grain rice—I usually go for plain old long-grain.
- Two cups of chicken broth – this is where all the flavor comes from!
- One whole lemon – we’re using both the zest and the juice!
- A tablespoon of dried Italian herbs (or really any blend you love!).
- Salt and pepper, freshly ground, to taste!
- And finally, some fresh parsley for a gorgeous garnish! Chop it up, ready to go.
Easy, right? You probably have half of this already!
Equipment Needed for *One Pot Lemon Herb Chicken and Rice*
Okay, before we get cooking, let’s make sure you’ve got your tools ready! You won’t need a ton, so don’t worry, it’s all pretty basic. Here’s what you’ll want to have on hand:
- A large pot or a trusty Dutch oven – at least a 6-quart size is ideal!
- A good cutting board so you don’t ruin your countertops!
- A sharp knife – safety first, friends!
- Measuring cups and spoons. Gotta get those measurements right!
- And a zester, if you have one. It’s optional, but it makes zesting the lemon so much quicker.
That’s all you need! Ready to get started?
Step-by-Step Instructions: How to Make *One Pot Lemon Herb Chicken and Rice*
Okay, friends, let’s get cooking! This recipe is super simple, I promise. Just follow these easy steps and you’ll have a delicious dinner on the table in no time. Grab your pot and let’s go!
Preparing the Chicken
First things first, let’s get that chicken ready. Take your chicken thighs and generously season them with salt and pepper. Don’t be shy! We want that chicken to be bursting with flavor, you know?. Then, heat up that olive oil in your pot over medium-high heat. When it’s nice and hot, add the chicken. Now, here’s a little secret: you want to brown those thighs on *both* sides. That’s where all the yummy, crispy bits come from!
Just a few minutes per side until they’re golden brown. Be careful, chicken can splatter! Once they’re browned, take the chicken out of the pot and set it aside while we get the rest of the ingredients ready.
Sautéing the Aromatics
Alright, so with the chicken out of the pot, let’s get those aromatics going! Reduce the heat to medium. Add in your chopped onion and cook until it softens up, about 5 minutes. You’ll know it’s ready when it starts getting translucent, a little see-through. Next, toss in the minced garlic and cook for just about a minute. We’re just trying to wake up those flavors, so don’t let the garlic burn! Trust me, these two steps build a ton of flavor. Be patient; it’s worth it!
Combining the Ingredients and Simmering
Now comes the fun part! Add your cup of rice to the pot and stir it up a little bit. Then, pour in that chicken broth, add the lemon zest and juice, and toss in those dried Italian herbs. Stir, stir, stir! Season it all with a little *more* salt and pepper, just to your taste. Now, pop those browned chicken thighs back into the pot, nestling them down into the rice and broth.
Bring the whole shebang to a boil, then reduce the heat to low. Cover the pot with a lid, and let it simmer for about 20-25 minutes, or until the rice is perfectly cooked and the chicken is cooked through. You’ll know the chicken is done when it reaches an internal temperature of 165°F (74°C). If you have a meat thermometer, now’s the time to use it!
Finishing and Serving
Okay, almost there! Once the rice is tender, most of the liquid is absorbed, and the chicken is fully cooked, it’s time to take your pot off the heat. Let it rest for a few minutes, covered, just to let those flavors meld together. Before you serve, give it a quick fluff with a fork.
And for the grand finale, sprinkle it with the fresh parsley. (The more parsley, the merrier, I say!) And there you have it: a gorgeous and delicious One Pot Lemon Herb Chicken and Rice. Now, dig in!
Tips for Success with *One Pot Lemon Herb Chicken and Rice*
Okay, friends, let’s make sure your One Pot Lemon Herb Chicken and Rice turns out absolutely *perfect*, alright? I’ve made this recipe… well, a *lot*, so trust me, I’ve learned a few tricks along the way! First off, *do not* skip browning that chicken! It builds a ton of flavor. I’m telling you. It’s the secret ingredient!
Also, please, *please*, use good quality chicken broth. It really makes a difference. Seriously – the better the broth, the better the final dish. Next, be sure to adjust the cooking time based on the *type* of rice you use. If your rice isn’t cooked through, add a little extra broth and simmer for a bit longer, covered. And here’s a tip: let the whole shebang rest for a few minutes before you serve it. The flavors meld together even more! Finally, taste and adjust the seasonings at the end. You might need just a touch more salt and pepper to suit your taste. You got this!
Variations on *One Pot Lemon Herb Chicken and Rice*
Okay, so, while I *adore* the classic One Pot Lemon Herb Chicken and Rice, sometimes you want to switch things up! And guess what? This recipe is super flexible. Feel free to get creative and make it your own little masterpiece! I mean, that’s what cooking is all about, right?
You can swap in other fresh herbs like rosemary or thyme—or a mix! For veggies, try adding some chopped carrots and celery along with the onion; they’ll cook right in the pot. Or, for a pop of color and sweetness, throw in some frozen peas toward the end. And if you like a little kick, a pinch of red pepper flakes adds a nice bit of heat. Don’t be afraid to experiment, friends! The kitchen is your playground – have fun!
Serving Suggestions for *One Pot Lemon Herb Chicken and Rice*
So, you’ve whipped up this amazing One Pot Lemon Herb Chicken and Rice; now what to serve with it? Don’t stress, keep it simple! I usually go for a simple green salad – something light and refreshing, to balance out the richness. Steamed broccoli is also a winner, and it’s easy to throw together while the rice is simmering. Ooh, and some crusty bread for soaking up all those delicious juices? Yes, please! Really, anything that complements the flavors works beautifully. You’ve got this!
Nutritional Information for *One Pot Lemon Herb Chicken and Rice*
Alright, so, when it comes to the numbers, let’s keep it real, okay? The nutritional info here is just an estimate. It is! It totally depends on the exact ingredients you use, and different brands can change things up a bit.
Things like how much oil you use, the exact amount of herbs you add, and the brand of chicken broth all play a part! So consider these estimates as a good starting point, but every batch will be a little unique.
Frequently Asked Questions about *One Pot Lemon Herb Chicken and Rice*
Okay, so, now that we’ve made this incredibly easy One Pot Lemon Herb Chicken and Rice masterpiece, you might have some questions. Don’t worry; it’s totally normal! I get questions all the time. Here are some of the most common ones. Hopefully, they help you on your cooking journey!
Can I use chicken breasts instead of chicken thighs?
Absolutely! You totally can! I usually use chicken thighs because they stay nice and juicy, but chicken breasts also work great, my friend. The main thing is to adjust the cooking time. Chicken breasts tend to cook a bit faster, so keep an eye on them. You might want to reduce the simmering time by a few minutes, maybe checking around the 15-minute mark. Make sure that the internal temperature reaches 165°F (74°C) using your meat thermometer, and you will be golden!
Can I make this ahead of time?
Yes, absolutely! This is seriously the best meal for meal prepping for a busy week. You can totally cook the whole shebang ahead of time. Just let it cool completely, then store it in an airtight container in the fridge. It’ll stay good for about 3-4 days. You can also freeze it, which is fantastic for those *really* busy weeks!
What kind of rice is best for this recipe?
For this recipe, I find that plain old long-grain rice works the best. I mean, it’s pretty reliable, and it cooks up nice and fluffy in that one pot. You can experiment with other kinds, like jasmine or basmati. Just keep in mind that you might have to adjust the amount of liquid and the cooking time, but feel free to experiment!
How do I store the leftovers?
Leftovers? Ha! Good luck! 😉 But if you DO happen to have any, lucky you! Let your One Pot Lemon Herb Chicken and Rice cool completely. Then, transfer it to an airtight container. Pop it in the fridge, and it’ll be good for about 3 days. I find they are even *more* flavorful the next day – the lemon really melds with the chicken and rice! You can re-heat it in the microwave or on the stovetop; but that is just my preference.
Storage and Reheating Instructions
So, you’ve got leftovers? Awesome! To store your delicious One Pot Lemon Herb Chicken and Rice, just let it cool down completely, and then pop it into an airtight container. Into the fridge it goes, where it’ll be good for about 3 days.
Reheating is super easy! You can zap it in the microwave until it’s nice and hot, or warm it up gently on the stovetop. Make sure it reaches a safe internal temperature before eating! That chicken has got to be hot!
Call to Action
So, what are you waiting for? Give this One Pot Lemon Herb Chicken and Rice a whirl! I’d *love* to hear what you think, so please, leave a comment below and tell me how it went! Did you add any fun twists? And don’t forget to rate the recipe if you liked it! 😉 Sharing is caring, so please share it with your friends on social media. Happy cooking, friends!
Print
One Pot Lemon Herb Chicken and Rice
- Total Time: 45 min
- Yield: 4 servings
- Diet: Gluten Free
Description
A simple one-pot meal with chicken, rice, and lemon herbs.
Ingredients
- 1.5 lbs chicken thighs
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 lemon, zested and juiced
- 1 tbsp dried herbs (Italian blend or similar)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown chicken on both sides, then remove from pot.
- Add onion to the pot and cook until softened. Add garlic and cook for 1 minute.
- Stir in rice, chicken broth, lemon zest, lemon juice, and herbs. Season with salt and pepper.
- Return chicken to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and chicken is done.
- Garnish with fresh parsley before serving.
Notes
- You can use chicken breasts instead of thighs, but adjust cooking time.
- Feel free to add vegetables like carrots or celery.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
