This one-pot lemon herb chicken and rice comes together quickly on busy nights but still offers comforting flavors. It’s a simple dish with juicy chicken thighs, fragrant herbs, and a bit of brightness from lemon, all cooked right in the same pan with the rice.
The Story Behind This Recipe
I started making this dish when I needed something quick but a little different from plain chicken and rice. What I like is that everything cooks in one pan, which means less mess and fewer steps, but the flavors still feel thoughtful. The lemon brightens up the savory chicken and herbs in a way that makes it feel fresh without trying too hard.
Chicken thighs work best here because they stay juicy even after cooking with the rice, but I’ve also used chicken breasts when I didn’t have thighs around. Using bone-in, skin-on thighs adds flavor, and I let the skin get golden and crispy before adding the rice — little things like that pay off.
I usually keep the herbs simple — thyme and parsley — but you could easily swap in whatever you have on hand. The rice soaks up the lemony broth and chicken juices, making each bite satisfying. It’s a dish I come back to when I want something homey but don’t want to fuss in the kitchen or deal with a bunch of pans.
Serving it with a simple green salad or steamed vegetables rounds out the meal nicely. I’ve had friends ask for the recipe after tasting it because it doesn’t feel heavy but still fills you up. It’s a good lesson that easy weeknight food can be pretty good with just a few basic ingredients.
Cuisine: American
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 lemon, zested and juiced
- 2 cups chicken broth
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Step 1. Heat olive oil in a large skillet or sauté pan over medium-high heat.
- Step 2. Season chicken thighs with salt and pepper. Place skin-side down and cook until the skin is golden and crisp, about 5-7 minutes. Flip and cook another 3 minutes, then remove chicken and set aside.
- Step 3. Reduce heat to medium, add chopped onion and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Step 4. Add rice, lemon zest, and thyme and stir for a minute until rice is coated and smells toasty.
- Step 5. Pour in chicken broth and lemon juice, stir to combine, and return the chicken thighs to the pan, skin-side up.
- Step 6. Cover and simmer gently until rice is tender and chicken is cooked through, about 20-25 minutes. Check once halfway through to make sure liquid isn’t evaporating too fast; add a splash more broth or water if needed.
- Step 7. Remove from heat, let sit covered for 5 minutes. Sprinkle with fresh parsley before serving.
Tips for Success
- Use a wide pan with a lid that fits well to avoid losing too much liquid while cooking.
- Don’t skip browning the chicken skin — it adds flavor and texture to the dish.
- If you can’t find bone-in thighs, boneless work too, but reduce cooking time slightly so they don’t dry out.
- Let the dish rest a few minutes off the heat before serving to help the rice finish steaming.
Variations & Substitutions
- Swap out lemon for lime and add a bit of cumin for a slightly different flavor profile.
- Use brown rice but increase the broth to 2 ½ cups and cook 10-15 minutes longer until tender.
- Mix in some frozen peas or chopped spinach toward the end of cooking for a green boost.
- For a more intense herb flavor, add fresh rosemary or tarragon along with the thyme.
