One-Pot Lemon Herb Chicken and Rice

One-Pot Lemon Herb Chicken and Rice

This delicious One-Pot Lemon Herb Chicken and Rice is the perfect weeknight dinner solution. Tender chicken thighs, fluffy rice, and fresh vegetables come together in a single pan with bright lemon and herb flavors. It's easy to prepare, requires minimal cleanup, and delivers restaurant-quality taste that the whole family will love.

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 4-6
Difficulty Medium

Ingredients

For the Chicken:

  • 6 bone-in, skin-on chicken thighs (about 2 lbs/900g)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder

For the Rice and Vegetables:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 medium carrots, diced
  • 1 1/2 cups long-grain white rice, rinsed and drained
  • 3 cups chicken broth
  • Zest and juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas
  • Lemon wedges, for serving

Instructions

  1. Prepare the chicken

    In a small bowl, mix together salt, pepper, oregano, paprika, and garlic powder. Pat the chicken thighs dry with paper towels, then season generously on both sides with the spice mixture.

  2. Brown the chicken

    Heat 1 tablespoon olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and cook without moving for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Transfer the chicken to a plate (it will not be fully cooked yet).

  3. Sauté the vegetables

    In the same pan, add 2 tablespoons olive oil. Add the diced onion and cook for 2-3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Add the bell pepper and carrots, and cook for an additional 3-4 minutes until they begin to soften.

  4. Add the rice and liquids

    Add the rinsed rice to the pan and stir to coat in the oil and vegetables, toasting it for about 1 minute. Pour in the chicken broth, lemon zest, lemon juice, parsley, thyme, salt, and pepper. Stir to combine and bring to a boil.

  5. Return the chicken and simmer

    Once the liquid is boiling, nestle the chicken thighs into the rice mixture, skin side up. Reduce heat to low, cover the pan, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.

  6. Add the peas

    Remove the lid and scatter the frozen peas over the surface. Cover again and cook for an additional 5 minutes until the peas are heated through and the chicken is completely cooked (internal temperature should read 165°F/74°C).

  7. Rest and serve

    Remove from heat and let the dish rest, covered, for 5 minutes. Fluff the rice with a fork, garnish with additional fresh parsley, and serve with lemon wedges on the side.

Recipe Tips

  • For crispy chicken skin, don't disturb the chicken while it's browning. Let it cook undisturbed for the full 5-6 minutes.
  • If you don't have chicken thighs, you can substitute with chicken breasts, but reduce the simmering time to prevent the meat from drying out.
  • Rinsing the rice before cooking removes excess starch and helps prevent the rice from becoming too sticky.
  • You can customize the vegetables based on what you have on hand. Zucchini, mushrooms, or spinach would all work well in this dish.
  • For a whole grain option, replace white rice with brown rice, but increase the cooking time by about 15-20 minutes and add a bit more liquid as needed.
  • If you prefer a deeper lemon flavor, add an extra tablespoon of lemon juice or serve with additional lemon wedges.