Sometimes, after a long day, the idea of pulling together a meal feels like climbing a mountain. But then there’s this dish—the one pot chicken rice with lemon—that somehow makes it all okay. I remember the first time I made it; I was distracted by a phone call halfway through and almost added the lemon zest twice. Instead, that little slip gave the whole pot an extra zing that turned out to be surprisingly delightful. The aromas of garlic and thyme mingled with the brightness of lemon filled the kitchen, making me forget that a few minutes ago I was exhausted and uninspired.
As the chicken skin crisps just right and the rice absorbs all those tangy, savory flavors, there’s a comforting rhythm to the process. It’s not fancy, though—if anything, it’s a bit rustic, the kind of meal that’s forgiving if you don’t measure every pinch or stir exactly on cue. This dish feels like a warm embrace, perfect for those nights when you crave something nourishing but don’t want to fuss over multiple pots and pans.
- Everything cooks in a single pot, which means fewer dishes and more time to relax afterward.
- The lemon adds a fresh brightness, but it’s balanced with the savory depth of thyme and garlic.
- It’s straightforward—no complicated techniques, which is kind of the point for a weekday meal.
- Bone-in, skin-on chicken gives a juicy, flavorful punch, though you might find yourself picking around the bones if you’re in a hurry.
Even if you’re not the most confident cook, this recipe is pretty forgiving. The chicken and rice come together nicely even if you get distracted or pause mid-cooking. Just keep an eye on the broth level so the rice doesn’t dry out, and you’re good to go.
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One Pot Chicken Rice with Lemon
- Total Time: 45 minutes
- Yield: 4 1x
Description
A flavorful and easy one pot chicken rice dish infused with fresh lemon juice and zest, perfect for a quick and delicious meal.
Ingredients
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup long grain white rice
2 1/2 cups chicken broth
1 lemon, zested and juiced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
Instructions
Heat olive oil in a large pot or deep skillet over medium-high heat.
Season the chicken thighs with salt and black pepper.
Place the chicken thighs skin-side down in the pot and cook for 5-7 minutes until the skin is golden brown and crisp. Flip and cook for another 3 minutes. Remove chicken from the pot and set aside.
Reduce heat to medium and add the chopped onion to the pot. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the rice to the pot and stir to coat it with the oil and onion mixture.
Pour in the chicken broth, lemon zest, lemon juice, and dried thyme. Stir to combine.
Return the chicken thighs to the pot, placing them on top of the rice.
Bring the mixture to a boil, then reduce heat to low. Cover the pot with a tight-fitting lid and simmer for 25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature 165°F/74°C).
Remove the pot from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and sprinkle chopped fresh parsley over the dish before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
For equipment, you really just need a decent-sized pot with a lid—nothing fancy, just something that holds everything comfortably. I usually serve this with a simple green salad or steamed veggies that don’t compete with the lemon flavor. Sometimes, I wonder if swapping thyme for rosemary would work, but I haven’t tested it enough to say for sure. You could also try chicken breasts if you want less fuss with bones, though the texture changes a bit.
Leftovers reheat well, but if you’re anything like me, the challenge is making it last beyond the first meal.
FAQ
Can I use boneless chicken? You can, though the bone-in thighs add more flavor and juiciness. Just adjust cooking time accordingly.
What type of rice works best? Long grain white rice is ideal here; it cooks evenly and absorbs flavors well.
Is this dish spicy? Not at all—it’s more about bright and savory notes, so you can add your own heat if you like.
Can I make this gluten-free? Absolutely, as long as your chicken broth is gluten-free.
Give this one pot chicken rice with lemon a try next time you want something easy but still full of flavor. It might just become your new go-to for busy nights.