Description

One Pot Lemon Herb Chicken and Rice delivers juicy chicken thighs infused with bright lemon and fragrant herbs, all cooked with fluffy rice in a single pan for effortless weeknight dinners. Ready in 30 minutes on the stove or hands-off in 4-5 hours slow cooker, using simple pantry staples.

Ingredients

Scale

4 boneless, skinless chicken thighs (or breasts)

2 tablespoons butter (or olive oil for dairy-free)

Salt and black pepper to taste

2 teaspoons Italian seasoning (or mix oregano, thyme, basil)

Rice Base:

1 cup uncooked long-grain white rice (jasmine works best)

2 cups low-sodium chicken broth

Juice and zest of 1 lemon (about 2-3 tablespoons juice)

1 teaspoon Italian seasoning

Optional add-ins: 1/2 cup diced onion, 1/2 cup frozen peas or spinach, 1 teaspoon red pepper flakes

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Instructions

1. Stovetop Method (30 Minutes Total)

2. 1. Melt butter in a large skillet or pan with a lid over medium-high heat. Season chicken with salt, pepper, and 1 teaspoon Italian seasoning. Brown 2-3 minutes per side until golden (not fully cooked). Remove to a plate.

3. 2. In the same pan, add rice, broth, lemon juice, zest, and remaining Italian seasoning. Stir once. Nestle chicken on top.

4. 3. Cover and simmer on medium-low for 20-25 minutes until liquid absorbs and rice is fluffy (internal chicken temp reaches 165°F). Add veggies in the last 5 minutes if using. Rest 5 minutes, fluff rice, and garnish.

6. Slow Cooker Method (4-5 Hours Hands-Off)

7. 1. Optional: Brown chicken as in step 1 for extra flavor, then place in slow cooker.

8. 2. Add rice, broth, lemon juice/zest, onion (if using), and seasonings to the cooker. Stir, then top with chicken.

9. 3. Cook on low 4-5 hours or high 2-3 hours until chicken shreds easily and rice is tender. Stir in peas/spinach last 20 minutes. Fluff and serve.

Notes

Use thighs for juiciest results; breasts work but check doneness early.

No stirring mid-cook keeps rice fluffy; trapped steam is key.

Raw chicken is safe as it fully cooks with rice to 165°F.

Double for meal prep: Stores 3-5 days fridge, 3 months freezer. Reheat with broth splash.

Test doneness: Rice holds shape, chicken pulls apart easily.

Prep Time: PT10M
Cook Time: PT20M
Category: Main Dish
Method: Stovetop, Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 thigh + 3/4 cup rice
Calories: 390
Sugar: 1
Sodium: 520
Fat: 12
Saturated Fat: 5
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 45
Fiber: 2
Protein: 28
Cholesterol: 120