Ready in: 45 minutes · Serves: 4 · Technique: One-Pot Cooking · Storage: 3 days in the refrigerator.
Quick Answer:
Easily create a comforting One-Pot Lemon Herb Chicken and Rice by searing chicken thighs, sautéing aromatic vegetables, cooking the rice in flavorful broth, and finishing with peas and parsley.
As the rich colors of autumn begin to envelop New York City, my kitchen transforms into a cozy refuge, filled with delightful aromas and the anticipation of festive gatherings. With Thanksgiving and Christmas just around the corner, I can hardly resist the appeal of a delightful one-pot meal that brings warmth and comfort to the table. That's where this One-Pot Lemon Herb Chicken and Rice comes into play - a dish that epitomizes family gatherings and embraces the spirit of togetherness.
A Comforting Holiday Classic
Why You'll Love This Recipe
- It's a comforting, one-pot meal perfect for chilly autumn evenings.
- Quick and easy preparation means more time to enjoy with family and friends.
- Infused with vibrant lemon and herbs for a delicious burst of flavor.
- Hearty and satisfying, this dish is sure to impress at any gathering.
- Leftovers make for a delightful reheated lunch or dinner!
Ingredients
This One-Pot Lemon Herb Chicken and Rice requires a simple selection of ingredients:
For the Chicken and Rice
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup green peas (fresh or frozen)
- Juice and zest of 1 lemon
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Fresh parsley, chopped for garnish
How to Make One-Pot Lemon Herb Chicken and Rice (Step-by-Step)
This One-Pot Lemon Herb Chicken and Rice is easy to prepare, allowing you to create a flavorful meal in just one pot.
Step 1: Sear the Chicken
Start by heating the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken thighs generously with salt and black pepper. Once the oil shimmers, add the chicken, searing it for about 5-7 minutes on each side until beautifully golden brown. The sound of the sizzling chicken filling the room is music to my ears and the hint of savory richness is just the beginning.
Step 2: Sauté the Aromatics
With the chicken lovingly resting on a plate, lower the heat to medium. Toss in the diced onion, letting it soften and caramelize for about 3-4 minutes. The sweet aroma of the onion wafting through the kitchen is utterly irresistible. Add the minced garlic and sauté for an additional minute until fragrant.
Step 3: Add the Rice
Stir in the rice, ensuring each grain gets a touch of the fragrant oil, and continue cooking for about 2 minutes until the rice begins to turn translucent. I adore this step; it brightens the dish and builds a deeper flavor profile.
Step 4: Combine Ingredients
Pour in the chicken broth, lemon juice, and zest. Sprinkle in the dry thyme and oregano, stirring everything together. Nestle the chicken back into the pot, ensuring it's partially submerged. The moment I add the lemon juice, I can almost hear it calling for a zesty contrast against the savory chicken.
Step 5: Cook to Perfection
Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid. Let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. You'll know it's time to check when the steam begins to escape, carrying with it a medley of herbs and citrus that makes my heart race!
Step 6: Add the Peas
Once the rice is fluffy, stir in the green peas, allowing them to warm through for an extra 3-4 minutes. The vibrant color of the peas adds a festive pop to the dish that's perfect for holiday presentation.
Step 7: Finish and Serve
Fluff the rice with a fork, and sprinkle with fresh parsley before serving. The celebration of flavors and textures in this dish is simply stunning-a feast for the eyes as well as the palate.
Common Mistakes to Avoid
- Skipping the searing step; it's essential for flavor.
- Using too much liquid can make your rice soggy.
- Overcooking the rice will lose that perfect, slightly chewy texture.
Tips and Tricks for Success
- Add a pinch of red pepper flakes with the garlic for a bit of heat.
- Substitute other vegetables like bell peppers or carrots for a different twist.
- Ensure your chicken thighs are not too thick for even cooking.
Variations
- Use brown rice instead of white rice for a healthier option.
- Incorporate different herbs like rosemary or basil for a unique flavor.
- Add a splash of white wine for more depth in flavor.
How to Serve
- Garnish with fresh parsley for a pop of color.
- Serve with a side salad for a complete meal.
- Pair with crusty bread to soak up the delicious sauce.
Make Ahead and Storage
- Make Ahead: The dish can be prepared ahead of time until the cooking stage, then stored in the refrigerator for up to 24 hours.
- Storage: Leftover One-Pot Lemon Herb Chicken and Rice can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of broth to rehydrate the rice slightly during reheating.
- Freezing: This dish can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Recipe Notes / What I Learned
Testing this recipe reminded me how crucial it is to maintain balance in flavors, especially when using bright ingredients like lemon. The infusion of citrus elevates each bite, making it an unforgettable addition to my festive repertoire. This dish not only feeds the belly but nourishes the soul during the bustling holiday season.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 30g protein · 50g carbs · 12g fat
Recipe by:
One-Pot Lemon Herb Chicken and Rice
Ingredients
Equipment
Method
- Start by heating the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken thighs generously with salt and black pepper. Once the oil shimmers, add the chicken, searing it for about 5-7 minutes on each side until beautifully golden brown.
- With the chicken resting, lower the heat to medium. Toss in the diced onion and sauté for about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the rice, ensuring each grain gets a touch of the fragrant oil, and continue cooking for about 2 minutes until the rice begins to turn translucent.
- Pour in the chicken broth, lemon juice, and zest. Sprinkle in the dry thyme and oregano, stirring everything together. Nestle the chicken back into the pot.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- Once the rice is fluffy, stir in the green peas and allow them to warm through for an extra 3-4 minutes.
- Fluff the rice with a fork, and sprinkle with fresh parsley before serving.
Notes
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Just be mindful that they may cook faster than thighs, so adjust your cooking time accordingly.
2. Can I make this dish in advance?
Yes, you can prepare it ahead of time. It's best to store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
3. What other vegetables can I add?
You can add bell peppers, carrots, or even spinach for a different twist. Just make sure to adjust the cooking time as needed.
4. Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but keep in mind it will require a longer cooking time and more liquid to become tender.
5. How can I make this dish spicier?
For a spicy kick, consider adding a pinch of red pepper flakes when you sauté the garlic or incorporating diced jalapeños into the mix.
