One-Pot Lemon Chicken and Rice
This one-pot lemon chicken and rice recipe is a flavorful and easy-to-make dish that's perfect for a quick and healthy weeknight dinner. Boneless chicken breasts are seared to perfection and then simmered in a mixture of long-grain white rice, chicken broth, lemon juice, and aromatic spices. The result is a tender and juicy chicken with fluffy and flavorful rice that's both satisfying and nutritious. With just one pot and a handful of ingredients, you can have a delicious and wholesome meal ready in under 30 minutes
Equipment
- 6 qt Dutch Oven You can also use a stock pot with lid.
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1 Cup Long-Grain White Rice
- 1 Onion - Chopped
- 2 Garlic Cloves - Minced substitute for 1/2 tsp garlic powder
- 2 Cups Chicken Broth substitute for 2 bullion cubes
- 1/4 Cup Lemon Juice
- 1 tsp Lemon Zest
- 1 tsp Dried Oregano
- Salt and Pepper to taste
- 2 tbsp Olive Oil
- Chopped Fresh Parsley optional
Instructions
- Season the 4 Boneless Skinless Chicken Breasts with Salt and Pepper on both sides.4 Boneless Skinless Chicken Breasts, Salt and Pepper
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the 4 Boneless Skinless Chicken Breasts and sear until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set it aside.2 tbsp Olive Oil, 4 Boneless Skinless Chicken Breasts
- In the same pot, add the 1 Onion - Chopped and 2 Garlic Cloves - Minced. Cook until the onion is soft and translucent, about 5 minutes.1 Onion - Chopped, 2 Garlic Cloves - Minced
- Add the 1 Cup Long-Grain White Rice, 2 Cups Chicken Broth, 1/4 Cup Lemon Juice, 1 tsp Lemon Zest, 1 tsp Dried Oregano, and a pinch of Salt and Pepper to the pot. Stir well to combine.1 Cup Long-Grain White Rice, 2 Cups Chicken Broth, 1/4 Cup Lemon Juice, 1 tsp Lemon Zest, 1 tsp Dried Oregano, Salt and Pepper
- Return the chicken to the pot, placing it on top of the rice mixture. Bring the mixture to a boil.4 Boneless Skinless Chicken Breasts
- Once the mixture is boiling, reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the rice is cooked and the chicken is cooked through.
- Once the chicken and rice are cooked, remove the pot from the heat and let it sit, covered, for 5-10 minutes.
- Serve the chicken and rice hot, garnished with Chopped Fresh Parsley if desired. Enjoy!Chopped Fresh Parsley
Notes
- To save time, you can chop the onion and mince the garlic ahead of time and store them in an airtight container in the fridge until you're ready to cook.
- If you don't have long-grain white rice, you can substitute it with basmati rice or jasmine rice.
- For added flavor, you can use chicken thighs instead of chicken breasts.
- If you prefer a stronger lemon flavor, you can add more lemon juice or zest to the recipe.
- You can also add other vegetables to the recipe, such as diced carrots or sliced bell peppers, for added nutrition and color.
- Leftovers can be stored in the fridge for up to 3-4 days and reheated in the microwave or on the stovetop with a splash of chicken broth or water to keep it from drying out.
Tried this recipe?Let us know how it was!