One-Pot Lemon Garlic Chicken and Rice
Golden seared chicken thighs simmered on a bed of lemony garlic rice with broth, herbs and peas, all in one pot. An easy, family-friendly dinner with little washing up.
By Tasty Nest Recipes Editorial TeamPublished
50 min total 4 servingsEasy
Photo: Tobyotter · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
This one-pot chicken and rice is the kind of dinner you will make again and again. Chicken thighs are seared until golden, then the rice toasts in the flavourful drippings with garlic and onion.
Everything simmers together in broth and lemon so the rice absorbs all the savoury chicken juices. Peas and fresh herbs go in at the end for colour.
Equipment you'll need
- Large Dutch oven or deep skillet with a lid
- Instant-read thermometer
Tips for success
- Rinsing the rice removes excess starch, so the grains stay separate.
- Do not lift the lid while the rice simmers; the steam cooks it.
- If your pot runs hot, add a few tablespoons of extra broth to prevent sticking.
Substitutions and variations
- Use bone-in, skin-on thighs and add 10 minutes to the simmering time.
- Use brown rice with 3 1/2 cups broth and simmer for about 40 minutes.
- Swap the peas for spinach, green beans or chopped broccoli.
Storage and reheating
To store: Refrigerate within 2 hours for up to 4 days. Freeze for up to 3 months.
To reheat: Reheat with a splash of broth, covered, in the microwave or a skillet until steaming hot (165°F / 74°C).
Recipe
One-Pot Lemon Garlic Chicken and Rice
Golden seared chicken thighs simmered on a bed of lemony garlic rice with broth, herbs and peas, all in one pot. An easy, family-friendly dinner with little washing up.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Yield
- 4 servings
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Season the chicken
Season the chicken with 1 teaspoon salt, the oregano, paprika and pepper.
Step 2: Sear
Heat the oil in the pot over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden. It does not need to be cooked through. Transfer to a plate.
Step 3: Toast the rice
Reduce the heat to medium. Cook the onion for 3 minutes in the drippings, add the garlic for 30 seconds, then stir in the rice for 1 to 2 minutes until lightly toasted.
Step 4: Simmer
Add the broth, lemon zest and remaining salt and bring to a boil, scraping up the browned bits. Nestle the chicken into the rice, cover, reduce the heat to low and cook for 18 to 20 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
Step 5: Finish
Scatter the peas over the top, cover and rest off the heat for 5 minutes. Drizzle with lemon juice, fluff the rice and sprinkle with herbs.
Cuisine: Mediterranean-inspired · Course: Dinner
Estimated nutrition per serving
- Calories
- 530
- Protein
- 36 g
- Fat
- 16 g
- Carbs
- 60 g
- Fibre
- 2 g
- Sugars
- 3 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/one-pot-chicken-and-rice
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