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

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 4 boneless skinless chicken thighs (about 1 lb)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • Zest and juice of 1 lemon
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Pat the chicken thighs dry and season both sides with salt and pepper.
  • Heat the olive oil in a large pot over medium heat. Add the chicken and cook for 4 minutes per side until lightly browned. Remove the chicken to a plate.
  • Add the onion to the same pot and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds.
  • Add the rice, thyme, and oregano. Stir for 1 minute to coat the rice.
  • Pour in the chicken broth, lemon zest, and lemon juice. Return the chicken to the pot.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
  • Remove the pot from the heat. Let it rest covered for 5 minutes. Sprinkle with fresh parsley before serving.

Notes

If the rice looks a little firm after 20 minutes, add 2 tablespoons of broth and cook for 3 more minutes. Leftovers store well in the refrigerator for up to 3 days and reheat best with a splash of broth to restore moisture. You can swap the dried thyme and oregano for 1 tablespoon of Italian seasoning if that is what you have on hand.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife