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One-Pot Lemon Garlic Chicken and Rice
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot with Lid
  • Knife
  • Cutting Board
  • Measuring Cups

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1 lemon, zested and juiced
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken pieces, salt, and pepper. Cook for 5 to 6 minutes until the chicken is lightly browned on all sides.
  • Stir in the minced garlic and dried oregano. Cook for 1 minute until the garlic becomes fragrant.
  • Add the rice to the pot and stir to coat it with the oil and seasonings. Pour in the chicken broth along with the lemon zest and lemon juice.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 18 minutes without lifting the lid.
  • Remove the pot from the heat and let it sit covered for 5 minutes. Fluff the rice with a fork, then stir in the chopped parsley.
  • Serve the dish warm with lemon wedges on the side.

Notes

Use chicken thighs instead of breasts for the most tender texture after simmering. If the rice looks a little dry near the end of cooking, add a small splash of broth before the final rest. Leftovers keep well in the fridge for up to three days and reheat nicely with a quick splash of water to loosen the grains.
Course: Main Course
Cuisine: American
Equipment: Large Pot with Lid, Knife, Cutting Board, Measuring Cups