One Pot Lemon Herb Chicken & Rice
This One Pot Lemon Herb Chicken & Rice is bursting with taste and so easy to make! It’s made with all your favorites: juicy chicken thighs, fragrant rice, sun-dried tomatoes and zesty asparagus. Plus it’s ready in only one skillet for an effortless dinner idea. Perfect for busy households and date night dinners – enjoy!
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In my opinion, some of the best meals are the ones that you can make in just one pan. This One Pot Lemon Herb Chicken & Rice is no exception.
The good news? This recipe is not only good because it’s made in one pot. It’s also incredible because it’s just…well…incredible. The use of chicken thighs ensures the meat doesn’t get dried out when cooked with the rice and provides an extra texture element of crispy skin.
Juicy chicken thighs layered over ultra flavorful rice with perfectly cooked asparagus and sun-dried tomatoes only get better with a splash of white wine and burst of lemon This is an easy, 30-minute recipe that the whole family will love. And when it’s done you only have to clean one skillet!
Ingredients you’ll need for Lemon Herb Chicken and Rice
This easy lemon chicken and rice is made with simple and flavorful ingredients. Here’s what you’ll need:
- Chicken Thighs: You’ll need 3.5 pounds of chicken thighs for this recipe. I recommend using chicken thighs that are similar in size so they cook at the same rate. Bone-in and skin on will provide the best flavor and texture.
- Olive Oil: Oil adds moisture, helps the seasonings stick to the chicken, and will create a nice sear in a hot skillet.
- Seasonings: We’re seasoning our chicken with a simple blend of dried oregano, salt, lemon pepper, and dried dill.
- Garlic: Use freshly minced garlic for the best flavor.
- Sun Dried Tomatoes: Use sun dried tomatoes in oil to add richness and extra moisture.
- White Rice: Whatever white rice you have on hand will work.
- White Wine: If you don’t want to use white wine, you can add an extra cup of chicken stock to the recipe.
- Chicken Stock: The cooking liquid for the rice. Chicken stock adds tons of flavor to the whole dish.
- Asparagus: Be sure to cut the asparagus into 1-inch strips so it cooks all the way through.
- Lemon Juice: A squeeze of fresh lemon juice is the perfect way to finish out your meal.
Can I use frozen vegetables instead? Absolutely – feel free to switch out vegetables used according to preferences; however may need to adjust cooking time slightly depending on which vegetables you choose!
Can I substitute different herbs if desired? Sure thing – feel free to switch up herbs used according to taste preferences; rosemary works especially well when combined with lemon flavors here too!
Can boneless, skinless thighs be used? Yes, just do a quick sear on both sides initially. They will cook more quickly so you want to limit the initial sear, but still add color.
How to make One Pot Lemon Herb Chicken and Rice
This easy one pot chicken and rice comes together in a total of 30 minutes!
- Mix all of the seasonings together. Then rub the olive oil and seasonings all over the outside of the chicken.
- Heat a cast-iron skillet over medium heat. Then add the chicken in and brown on each side until golden and crispy, but not fully cooked. Remove and set aside.
- To the same skillet, add in garlic and sun dried tomatoes. Sauté for 1 minute, add in the white rice to soak up any remaining oil followed by the white wine and chicken broth.
- Layer on the asparagus, top that with the chicken thighs, then cover and boil for 3 minutes.
- Turn the heat off and let the pan sit for 15 minutes or until the chicken and rice are cooked through.
See the gallery below for step by step images and the recipe card below for full instructions.
Can you add raw chicken to rice?
Yes! You can cook the raw chicken and rice together in one pan and it’s totally safe. Just make sure you check the internal temperature of the chicken before serving. I will say that chicken thighs work best when cooking with rice because of how long the rice needs to cook. If you were to use chicken breasts, you may end up with dry chicken.
Tips and notes
Stick to chicken thighs. Chicken breasts cook faster than chicken thighs, so they are more likely to become dry and over-cooked. I recommend chicken thighs for the best results.
How can I make sure my chicken stays juicy while cooking? Precooking chicken on stovetop helps ensure juices remain locked inside while essentially steaming later while cooking the rice, resulting in perfectly juicy baked chicken every time – no dryness here whatsoever and perfectly done rice!
Use white rice. Other types of rice, like wild rice or brown rice, require different amounts of time and liquid to cook thoroughly. This one pan recipe is designed to be made using white rice so everything is done cooking at the same time.
Brown the chicken first. Although this isn’t totally necessary, searing the chicken before cooking gives it that delicious crispy exterior. To maintain that crispy skin, feel free to broil the chicken skin side up at the end before serving.
Use a tight-fitting lid. The skillet should be sealed to keep all the moisture inside as everything cooks. If you don’t have a tight fitting lid, that’s okay. Just cover the pan with a layer of foil or an upside down skillet of similar size. Many skillets these days are made to nestle together like that to create a sort of Dutch oven while camping.
Check the temperature. Before serving, use a meat thermometer to check the internal temperature of the chicken. It should be 165ºF.
How to store Lemon Herb Chicken and Rice
Leftover chicken and rice will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat simply place desired amount onto microwave safe plate or bowl before heating at 30 second increments stirring between each interval until warmed through completely; alternatively can be placed back into same cast iron skillet over medium heat on stovetop stirring occasionally until heated through!
What to serve with Chicken and Rice
Since this one-pot meal has carbs, protein, and a veggie, it’s a complete meal all on its own! If you do want to bulk your meal up even more, here are a few side dish ideas:
There you have it—a tasty one pot meal featuring succulent baked chicken thighs served atop savory rice mixed with flavorful asparagus spears, tart sundried tomatoes, zesty lemon juice & fragrant herbs all cooked together within one 12 inch cast iron skillet…perfection awaits!! Whether you’re feeding yourself or a crowd this quick and easy meal is sure to please everyone’s tastebuds alike while also taking minimal effort during preparation process…it doesn’t get better than that y’all!
One Pot Lemon Herb Chicken and Rice
- 12-inch skillet or 14 inch braiser
- fitted lid for skillet
- garlic press
- measuring spoons
- measuring cup
- instant-read thermometer
- 3.5 pounds chicken thighs skin on
- 2 Tablespoons olive oil
- 1 Tablespoon dried oregano
- 1/2 Tablespoon salt
- 1 teaspoon lemon pepper
- 1/2 teaspoon dried dill
- 2 cloves garlic minced
- 2 Tablespoons sundried tomatoes (in oil) chopped
- 1 cup white rice
- 1 cup white wine or another cup of chicken stock
- 1 cup chicken stock
- 1 bunch asparagus trimmed and cut into 1 inch strips
- juice of a lemon
- Before starting, be sure your 12 inch or 14 inch skillet has a tight fitting lid preventing steam from escaping.
- Mix the spices together. Use gloved hands to rub the chicken thighs with olive oil. Coat the entire thigh with spice mix.
- Heat the skillet over medium. Place the chicken skin side down once hot for 5 minutes. Skin should become crispy and golden brown. Flip the chicken and cook for another 5 minutes before removing from the skillet and setting aside.
- Add the garlic and sundried tomatoes to the skillet. Sauté for 1 minute.
- Add the white rice and stir to absorb any leftover oils.
- Add the white wine. Allow to cook for 1 minute so alcohol can burn off. Add the chicken broth. Stir well.
- Add the asparagus in an even layer to the skillet. Place the chicken thigh skin side up on the asparagus. Add any remaining juices back to the skillet.
- Cover tightly and bring to a boil. Boil for about 3 minutes, then shut the burner off. The rice and chicken will continue to cook in the hot cast iron.
- After 15 minutes, remove the top and check the chicken with an instant read thermometer. To add extra texture to the chicken thighs, broil on high for just a couple minutes. Drizzle fresh lemon juice over the contents of the skillet and serve.