Sophia Langley
There’s something magical about a dish that’s both comforting and refreshing, and this One Pot Lemon Herb Chicken Rice is exactly that. Juicy chicken thighs infused with zesty lemon and fragrant herbs sit atop fluffy, flavorful rice—all cooked together in one pot. It’s the perfect weeknight dinner for when you want something wholesome but don’t want to spend hours in the kitchen.
The bright citrus notes pair beautifully with the earthy herbs, creating a balance of flavors that feels fresh yet hearty. Plus, the rice soaks up all those savory chicken juices, turning every bite into a burst of deliciousness. Whether you’re cooking for family or meal-prepping for the week, this dish is a guaranteed winner.
What Kind of Rice Works Best for This Dish?
Long-grain rice, such as basmati or jasmine, works best because it stays light and fluffy, absorbing the lemony, herb-infused broth perfectly. Avoid sticky or short-grain varieties, as they can become mushy when cooked in a one-pot method.
Ingredients for the One Pot Lemon Herb Chicken Rice
- Chicken Thighs – Bone-in, skin-on thighs give the dish richness and keep the meat juicy.
- Lemon – The star ingredient, providing bright, tangy freshness.
- Fresh Herbs (thyme, rosemary, parsley) – These elevate the flavor with earthy, aromatic notes.
- Garlic – A must for depth and savoriness.
- Chicken Broth – Infuses the rice with savory goodness while cooking.
- Olive Oil – Helps sear the chicken for that golden, crispy skin.
- Onion – Adds sweetness and complexity to the base.
- Long-Grain Rice – Absorbs all the wonderful flavors without turning mushy.
- Salt & Pepper – Essential for seasoning and balance.
How To Make the One Pot Lemon Herb Chicken Rice
Step 1: Sear the Chicken for Maximum Flavor
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season the chicken thighs generously with salt and pepper, then sear them skin-side down until golden brown and crispy, about 5-7 minutes per side. Remove and set aside.
Step 2: Build the Aromatic Base
In the same pot, add chopped onion and sauté until softened. Stir in minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Toast the Rice and Deglaze
Add the rice to the pot and stir to coat it in the aromatics and oil, lightly toasting it for 1-2 minutes. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
Step 4: Infuse with Lemon and Herbs
Squeeze in fresh lemon juice, add lemon zest, and stir in the fresh herbs. Taste the broth and adjust seasoning with salt and pepper.
Step 5: Cook Everything Together
Nestle the seared chicken thighs back into the pot, skin-side up, making sure they sit slightly above the liquid. Cover and simmer on low heat for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
Step 6: Rest and Serve
Remove from heat and let the dish rest for 5 minutes before fluffing the rice. Garnish with fresh parsley and extra lemon slices for a pop of color.
Serving and Storing One Pot Lemon Herb Chicken Rice
This dish is best enjoyed fresh, straight from the pot, while the rice is fluffy, and the chicken skin is still slightly crisp. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of chicken broth to keep the rice moist.
For longer storage, you can freeze portions in airtight containers for up to a month. Thaw in the fridge overnight and reheat as above.
What to Serve With One Pot Lemon Herb Chicken Rice?
1. Garlic Roasted Green Beans
Their crisp texture and garlicky flavor perfectly complement the lemony chicken.
2. Fresh Garden Salad
A simple mix of arugula, cherry tomatoes, and cucumbers with a light vinaigrette balances the richness of the dish.
3. Parmesan Baked Potatoes
These crispy, cheesy potatoes are a hearty side that pairs beautifully with herbaceous chicken.
4. Creamy Italian Dressing Slaw
A crunchy, creamy slaw adds a refreshing bite.
5. Honey Butter Sweet Potato Cornbread
A touch of sweetness makes for a comforting addition.
6. Roasted Asparagus with Parmesan
Lightly roasted asparagus sprinkled with Parmesan adds a touch of elegance.
7. Classic Caesar Salad
For a crisp and creamy pairing, you can’t go wrong with Caesar salad.
8. Garlic Parmesan Dinner Rolls
Soft, buttery rolls are perfect for soaking up the flavorful rice.
Want More One-Pot Chicken Ideas?
If you love this One Pot Lemon Herb Chicken Rice, you’ll definitely want to try these comforting and flavor-packed recipes:
- Texas Roadhouse Style Garlic Butter Chicken Skillet for a rich, restaurant-inspired twist.
- Sweet Hawaiian Crock Pot Chicken when you’re craving something with a tropical flair.
- Creamy Chicken Casserole – The Ultimate Comfort Bake for a cozy, baked version.
- Cajun Chicken Jambalaya if you’re in the mood for bold, spicy flavors.
- Garlic Butter Chicken with Rigatoni and Parmesan for a creamy pasta variation.
Save This One Pot Lemon Herb Chicken Rice
Planning to make this for dinner soon? Hit that Save button so you have it ready when you need it—it’s a keeper for busy weeknights.
Have you tried it already? I’d love to hear how it turned out for you! Did you stick with the classic lemon and herb combo, or did you add your own twist? Share your experience in the comments.
📌 Pin this recipe to your “Easy Weeknight Dinners” board on Pinterest—because you’ll want this at your fingertips next time you need something quick, wholesome, and delicious.
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One Pot Lemon Herb Chicken Rice
Equipment
- Large pot with lid
- Wooden spoon
- Chef’s Knife
Ingredients
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 lemon, juice and zest
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoon fresh parsley, chopped
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down until golden brown, 5-7 minutes per side. Remove and set aside.
- In the same pot, sauté onion until soft. Add garlic and cook for 1-2 minutes.
- Stir in rice, toasting for 1-2 minutes. Pour in chicken broth, scraping up browned bits.
- Add lemon juice, lemon zest, thyme, and rosemary. Adjust seasoning.
- Return chicken to the pot, skin-side up. Cover and simmer on low for 25-30 minutes until rice is tender and chicken is cooked.
- Remove from heat, rest for 5 minutes, then fluff rice. Garnish with parsley and extra lemon slices.