Description
This one pot lemon herb chicken rice recipe is a comforting and flavorful dish that combines tender bone-in chicken thighs with fragrant jasmine rice, infused with fresh lemon juice, garlic, and aromatic herbs. Perfect for a simple weeknight dinner, this meal requires minimal cleanup and cooks everything together to lock in moisture and taste.
Ingredients
Scale
Chicken
- 4 chicken thighs, bone-in and skin-on
- Salt and pepper to taste
- 2 tablespoons olive oil
Rice Mixture
- 1 cup jasmine rice
- 2 cups chicken broth
- 1/4 cup lemon juice (freshly squeezed)
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
Garnish (Optional)
- Lemon slices
- Fresh herbs
Instructions
- Gather ingredients: Collect all the necessary ingredients to have everything ready for a smooth cooking process.
- Prepare the chicken: Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper to enhance flavor and help with browning.
- Sauté the aromatics and sear chicken: Heat olive oil in a large pot or deep skillet over medium-high heat. Add chicken thighs skin-side down and sear until golden brown and crispy, about 5 minutes per side. Remove the chicken and set aside, leaving the drippings and rendered fat in the pot.
- Add rice and broth: Lower the heat to medium, add minced garlic, fresh thyme, and rosemary to the pot. Stir for about 1 minute until fragrant. Add jasmine rice and stir to coat the grains in the aromatic oil. Pour in the chicken broth and lemon juice, mixing well to combine.
- Cook chicken and rice together: Place the seared chicken thighs back on top of the rice mixture, skin-side up. Bring to a gentle simmer, then cover the pot with a tight-fitting lid and reduce heat to low. Cook undisturbed for about 25-30 minutes, or until the rice is tender and chicken is cooked through (internal temperature of 165°F/74°C).
- Finish and serve: Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice gently with a fork, garnish with fresh herbs and lemon slices if desired, and serve the chicken on top of the rice for a delicious, hearty meal.
Notes
- For best results, use bone-in, skin-on chicken thighs as they retain moisture and add flavor during cooking.
- If you prefer a zestier lemon flavor, add lemon zest along with the juice.
- Make sure to keep the heat low while simmering to prevent burning or sticking at the bottom.
- You can substitute jasmine rice with basmati rice for a nuttier taste but adjust water ratio and cooking time accordingly.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
