Easy One Pot Lemon Herb Chicken and Rice Recipe

Did You Know 73% of Home Cooks Avoid One-Pot Meals Because They Think They Lack Flavor?

I used to be part of that statistic too—until I discovered this magical Easy One Pot Lemon Herb Chicken and Rice Recipe that changed my weeknight dinner game forever. There’s something incredibly comforting about tender chicken thighs nestled in fragrant rice, all infused with the bright zing of lemon and the earthy whisper of fresh herbs. And the best part? It all comes together in one pot, meaning more flavor and less cleanup.

I first stumbled upon this recipe during one of those chaotic evenings when my kitchen looked like a tornado had swept through it. Between work deadlines and my little one’s art projects (let’s just say glitter is still appearing in unexpected places), the last thing I wanted was a sink full of dishes. That’s when my dear friend Sarah—who always seems to have her life together—shared her secret: “One pot doesn’t mean boring, it means all the flavors get to know each other better.”

Why This Recipe Will Become Your Weeknight Hero

What makes this lemon herb chicken and rice so special isn’t just its simplicity—it’s how each ingredient plays off the others. The chicken thighs (always thighs for maximum juiciness!) develop a golden crust before simmering with the rice, allowing all those delicious browned bits to infuse every grain with depth. Meanwhile, the lemon zest and juice cut through the richness, while fresh herbs like thyme and rosemary add that unmistakable “I spent hours cooking” aroma (we’ll keep our little 30-minute secret).

Here’s what you’ll love most:

• The rice absorbs all the lemony, herby, chicken-y goodness as it cooks
• Minimal prep means you can go from fridge to table in under an hour
• Leftovers taste even better the next day (if you’re lucky enough to have any)

As the scent of garlic and citrus fills your kitchen, you’ll understand why this has become my most requested recipe from friends and family alike. It’s the kind of meal that feels special enough for Sunday dinner but easy enough for a tired Wednesday—the culinary equivalent of a warm hug after a long day.

One Pot Lemon Herb Chicken and Rice

• Author: Trusted Blog

Print Recipe

Pin Recipe

---

Description

A flavorful and easy one-pot meal featuring tender chicken and fragrant rice with lemon and herbs.

---

Ingredients

Scale 1x2x3x

For the Crust:

• 4 boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 lemon (juiced and zested)
• 2 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley

---

Instructions

1. Prepare the Crust:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then add to the skillet. Cook for 5-6 minutes per side until golden brown. Remove and set aside.
2. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in rice, thyme, and rosemary, coating the rice with the oil and herbs.
3. Pour in chicken broth, lemon juice, and lemon zest. Stir to combine. Return the chicken thighs to the skillet, nestling them into the rice.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender and chicken is cooked through.
5. Garnish with chopped fresh parsley before serving.

---

Notes

You can customize the seasonings to taste.

Easy One Pot Lemon Herb Chicken and Rice Recipe

There’s something so comforting about a meal that comes together in just one pot, don’t you think? This lemon herb chicken and rice is my go-to when I want something flavorful, fuss-free, and perfect for busy weeknights. The bright citrus notes paired with fragrant herbs make every bite feel like a little celebration.

Ingredients You’ll Need

• 4 bone-in, skin-on chicken thighs – The skin keeps the meat juicy while cooking, and bones add incredible flavor to the rice.
• 1 ½ cups long-grain white rice – I prefer basmati for its lovely fragrance, but jasmine works beautifully too.
• 3 cups chicken
  broth – Homemade if you have it! The better the broth, the more delicious your rice will be.
• 1 large lemon – We’ll use both the zest and juice for maximum citrusy brightness.
• 3 garlic cloves, minced – Because what’s a cozy meal without garlic’s warm embrace?
• 1 tablespoon f
  resh thyme leaves – Or 1 teaspoon dried if that’s what you have on hand.
• 2 teaspoons fresh rosemary, finely chopped – This herb makes the dish feel so elegant.
• 1 teaspoon onion powder – My secret for adding depth without extra chopping.
• 2 tablespoons
  olive oil – For that perfect golden chicken skin.
• Salt and freshly ground black pepper – To taste, of course!

Let’s Get Cooking

1. Prep your chicken: Pat the thighs dry with paper towels – this helps them brown beautifully. Season generously with salt and pepper on both sides. Don’t be shy with the seasoning!
2. Brown to perfe
   ction: Heat olive oil in your favorite deep skillet or Dutch oven over medium-high heat. When the oil shimmers, add the chicken skin-side down. Resist the urge to move them! Let them develop that golden crust for about 5-6 minutes before flipping.
3. Build the flavors: Once flipped, scatter the minced garlic around the chicken and let it become fragrant for about 30 seconds – just until you catch that wonderful aroma. This quick step makes all the difference!
4. Add the rice: Remove the chicken temporarily (we’ll put it right back, promise!) and stir in the rice, coating it with all those delicious pan juices. Toast for about a minute – you’ll notice the grains becoming slightly translucent at the edges.
5. Herb it up: