One-Pot Lemon Herb Chicken Rice
Flavorful chicken thighs and rice cooked together in a single pot with fresh lemon and herbs.
The ultimate weeknight dinner: juicy chicken thighs and fluffy long-grain rice cooked together in a single pot, absorbing the flavors of chicken broth, garlic, fresh lemon juice, oregano, and parsley.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Large Non-Stick Skillet
- Baking Sheet
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Pat Dry: Moisture is the enemy of a good sear. Always pat proteins (like chicken, fish, or tofu) completely dry with paper towels before placing them in the hot pan.
Ingredients
4
servings
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4 medium chicken thighs, bone-in, skin-on
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1 cup long-grain white rice, rinsed
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1.75 cups chicken broth
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2 tbsp olive oil
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3 cloves garlic, minced
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1 tbsp lemon zest
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3 tbsp lemon juice
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1 tsp dried oregano
Step-by-Step Instructions
Sear the Chicken
Pat chicken thighs dry with paper towels and season both sides with salt, pepper, and dried oregano. Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat (approx. 375°F / 190°C). Add chicken thighs skin-side down and sear undisturbed for 5-6 minutes until the skin is deeply golden and crispy. Flip and sear the other side for 4 minutes. Transfer chicken to a plate (it will not be fully cooked yet).
Toast Rice & Aromatics
Reduce skillet heat to medium. Add the minced garlic and diced onion to the hot pan drippings. Sauté for 2-3 minutes, scraping up the browned bits from the bottom of the pan, until the onions are soft. Add the uncooked long-grain white rice and stir constantly for 2 minutes to toast the grains until they are translucent and smell nutty.
Simmer Skillet
Pour in the chicken broth, fresh lemon juice, and lemon zest. Stir to mix with the rice. Place the seared chicken thighs skin-side up back into the liquid. Bring the liquid to a boil, then cover with a tight lid, reduce heat to low, and simmer for 15-18 minutes until the rice is tender and the liquid is fully absorbed.
Stir Peas & Herbs
Remove skillet from heat. Take the chicken thighs out temporarily. Stir the frozen peas and fresh chopped dill into the hot rice—the residual heat will steam the peas to bright green in 2 minutes. Fluff the rice with a fork, return the chicken thighs to the skillet, and serve warm garnished with lemon slices.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Yes! You can freeze this dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.