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To make this savory one pot lemon herb chicken and rice, gather these ingredients: - 4 boneless, skinless chicken thighs - 1 cup long-grain rice (such as jasmine) - 2 cups chicken broth - 1 tablespoon olive oil - 1 medium onion, diced - 4 garlic cloves, minced - 1 lemon (zest + juice) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup frozen peas - Fresh parsley, chopped (for garnish) Let’s break down some key ingredients in this recipe. Chicken thighs are juicy and flavorful. They stay moist during cooking. Rice acts as a base, soaking up the chicken broth and lemon flavor. Chicken broth adds depth to the dish. The lemon zest and juice brighten up the meal with a fresh taste. Thyme and oregano bring a warm, earthy flavor that pairs well with chicken. You can easily swap some ingredients if needed. For the chicken thighs, use chicken breasts for a leaner option. Brown rice can replace white rice, but cook it longer. If you don’t have chicken broth, use vegetable broth or water. For herbs, try basil or rosemary instead of thyme and oregano. You can also add other veggies like bell peppers or carrots for extra nutrition. For the full recipe, check out the complete instructions. To make One Pot Lemon Herb Chicken and Rice, start by gathering all your ingredients. You will need chicken thighs, rice, chicken broth, olive oil, onion, garlic, lemon, thyme, oregano, salt, pepper, peas, and parsley. First, heat olive oil in a large pot over medium heat. Season your chicken thighs with salt and pepper. Once the oil is hot, add them to the pot. Sear each side for about 6–7 minutes until golden brown. Remove the chicken and set it aside. Next, add diced onion to the same pot. Cook for about 3–4 minutes until it turns clear. Then, add minced garlic and cook for one more minute. This will make your kitchen smell fantastic! Now, stir in the rice, chicken broth, lemon zest, lemon juice, thyme, and oregano. Mix everything well. Return the chicken to the pot, submerging it in the rice mixture. Bring this to a boil. Once boiling, reduce the heat to low. Cover the pot and simmer for 20 minutes. After 20 minutes, sprinkle frozen peas over the dish. Cover again and cook for another 5 minutes. Turn off the heat and let it sit, covered, for 5 more minutes. Finally, fluff the rice with a fork and garnish with parsley before serving. Searing chicken gives it a nice color and flavor. Make sure your oil is hot enough before adding the chicken. If the oil is not hot, the chicken will not brown well. Place the chicken thighs in the pot without crowding them. This helps each piece sear nicely. Avoid turning the chicken too soon. Let it cook undisturbed for the full 6–7 minutes on each side. This will help create a crust that locks in moisture. Cooking rice in one pot is easy if you follow a few simple rules. First, rinse the rice under cold water to remove excess starch. This helps prevent the rice from becoming sticky. Second, keep the pot covered while it simmers. This traps steam and cooks the rice evenly. Lastly, let the dish rest after cooking. This step allows flavors to meld and the rice to absorb any extra liquid. Enjoy this easy dish using the full recipe! To make the best one pot lemon herb chicken and rice, start with fresh ingredients. Use good-quality chicken thighs for flavor. I recommend using jasmine rice; it cooks well and adds a nice aroma. Fresh lemon juice and zest brighten the dish. When cooking, ensure you sear the chicken until golden brown. This step locks in flavor and moisture. After adding the rice and broth, stir well. This helps the rice cook evenly. Let the pot simmer undisturbed. Covering it keeps the steam in, which is key for soft rice. Avoid using cold chicken straight from the fridge. Let it sit at room temperature for a bit. This helps it cook evenly. Another mistake is not seasoning enough. Season each layer of the dish for full flavor. Don’t skip the resting time after cooking. Letting it rest helps all flavors meld together. Lastly, be careful not to stir the rice too much while it cooks. Stirring can break the grains and lead to a mushy texture. For this recipe, a large pot or Dutch oven works best. Choose one with a tight-fitting lid. This helps trap steam and cook the rice properly. A wooden spoon is great for stirring. It won’t scratch your pot. Use a sharp knife for cutting the onion and garlic. A zester is helpful for getting lemon zest easily. These tools will make your cooking process smooth and enjoyable. For the full recipe, refer back to the earlier section. {{image_2}} You can add fresh veggies to the dish for extra flavor and nutrition. Try using carrots, bell peppers, or spinach. Just chop them into small pieces. Add them to the pot when you cook the onions. This step helps them soften and blend well with the rice. You can also use zucchini or asparagus in the spring, or butternut squash in the fall. Each season brings new options. If you want to switch up the protein, there are great alternatives. You can use boneless turkey thighs or breasts instead. They cook similarly and absorb flavors well. For a vegetarian option, use chickpeas or lentils. Both add protein and work well with the rice. Just adjust cooking times as needed. If using fish, try salmon or cod. Cook it gently to keep it flaky and tender. Herbs and spices can really boost the taste of your meal. Fresh herbs like basil or dill can brighten the dish. Add them at the end for the best flavor. You can also mix in spices like paprika or cumin for warmth. A pinch of red pepper flakes adds heat if you like spice. Experiment with different combinations to find what you love. This dish is flexible, so feel free to play around. For the full recipe, check the section above. After you enjoy your One Pot Lemon Herb Chicken and Rice, store any leftovers right away. Let the dish cool for about 30 minutes. Then, place it in an airtight container. This helps keep it fresh. Keep the leftovers in the fridge for up to three days. If you want to eat it later, freezing is a great option. When you’re ready to eat the leftovers, you can easily reheat them. Start by taking the chicken and rice out of the fridge. Place it in a pot over low heat. Add a splash of chicken broth or water to keep it moist. Stir often and heat until it’s warm all the way through. You can also use a microwave. Just cover the dish with a lid or a microwave-safe wrap. Heat in short bursts, stirring in between, until hot. If you want to store the dish for longer, freezing works well. First, let the dish cool completely. Then, divide it into smaller portions. Use freezer-safe bags or containers to store each portion. Label them with the date. You can freeze the meal for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it following the instructions above. Enjoy your meal without worry! Yes, you can use brown rice. It adds a nutty taste and more fiber. However, brown rice takes longer to cook. You will need about 45 minutes instead of 25 minutes. Adjust the liquid to 2.5 cups for brown rice. This helps it cook well without being dry. To check if the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). You can also cut into the thickest part. The meat should be white, with no pink. Let the chicken rest for a few minutes before serving. This keeps it juicy and tender. You can serve this dish with a fresh salad. A green salad with a light vinaigrette pairs well. You could also add roasted vegetables for extra color and flavor. Some crusty bread would be nice to soak up the juices, too. For a light dessert, try some lemon sorbet to keep the lemon theme going. For the full recipe, check out the details above. This blog post covered ingredients, cooking steps, and tips for One Pot Lemon Herb Chicken and Rice. You learned about key ingredients and how to avoid common mistakes. We explored variations to keep your meal exciting and discussed storage options for leftovers. Remember, the right tools can make cooking easier. You now have the knowledge to create this dish with confidence. Enjoy the cooking process and share the results! Your kitchen adventures will be both fun and tasty.

One Pot Lemon Herb Chicken and Rice

Elevate your dinner game with this delicious One Pot Lemon Herb Chicken and Rice recipe! This easy-to-follow dish features juicy chicken thighs, fragrant rice, and a burst of lemon flavor, all cooked in just one pot for minimal cleanup. Perfect for busy weeknights, this recipe is both satisfying and quick. Click through to explore this simple yet flavorful meal and impress your family tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain rice (such as jasmine)

2 cups chicken broth

1 tablespoon olive oil

1 medium onion, diced

4 garlic cloves, minced

1 lemon (zest + juice)

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions
 

Heat olive oil in a large pot or Dutch oven over medium heat.

    Season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken thighs and sear for about 6–7 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

      In the same pot, add the diced onion and cook for about 3–4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

        Stir in the rice, chicken broth, lemon zest, lemon juice, dried thyme, and dried oregano. Mix well to combine all the ingredients.

          Return the seared chicken thighs to the pot, submerging them in the rice mixture. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes.

            After 20 minutes, sprinkle the frozen peas over the chicken and rice, cover again, and cook for an additional 5 minutes.

              Remove the pot from heat, let it sit covered for an extra 5 minutes, then fluff the rice with a fork and serve.

                Garnish with freshly chopped parsley before serving for a touch of color and flavor.

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 4