Cozy One-Pot Lemon Herb Chicken and Rice

One-pot lemon herb chicken and rice is a comforting, healthy meal ready in 30 minutes. After making this many times, I’ve discovered the trick to perfectly cooked chicken and fluffy rice every time. The bright, fresh flavors of lemon and herbs make this dish irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Cozy Banana Pudding Tres Leches Cake and Cozy White Sangria.

What You'll Need for Cozy One-Pot Lemon Herb Chicken and Rice

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 6 bone-in, skin-on chicken thighs
• 1 cup long-grain white rice
• 1 lemon, sliced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• Optional: Fresh parsley, chopped
• Optional: Lemon wedges

How to Make Cozy One-Pot Lemon Herb Chicken and Rice

1. Step 1: Season chicken thighs with thyme, oregano, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until golden brown, about 5-7 minutes. Flip and cook for another 2-3 minutes. Remove chicken from skillet and set aside.
2. Step 2: In the same skillet, add rice and cook, stirring occasionally, for 1-2 minutes until lightly toasted. Add minced garlic and cook for another 30 seconds.
3. Step 3: Pour in chicken broth, scraping the bottom of the skillet to deglaze. Add lemon slices and bring to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes or until rice is tender and chicken is cooked through.
4. Step 4: Remove from heat and let rest, covered, for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

Storing & Reheating Cozy One-Pot Lemon Herb Chicken and Rice

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the chicken and rice separately ahead of time and combine when ready to serve.

Freezing Cozy One-Pot Lemon Herb Chicken and Rice

Freeze cooked chicken and rice in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: Deglazing the skillet with chicken broth adds extra flavor to the dish.
• Best substitution: You can substitute the chicken broth with vegetable broth for a vegetarian version.
• Make-ahead: Cook the chicken and rice separately, then combine and reheat when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the rice is still undercooked, add a little more broth and cook for a few more minutes.

Cozy One-Pot Lemon Herb Chicken and Rice

⏱

Prep

10 mins

🍳

Cook

30 mins

⏳

Total

40 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 cup long-grain white rice
• 1 lemon, sliced

Seasonings

• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth

Optional Toppings

• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Step 1: Season chicken thighs with thyme, oregano, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until golden brown, about 5-7 minutes. Flip and cook for another 2-3 minutes. Remove chicken from skillet and set aside.
2. Step 2: In the same skillet, add rice and cook, stirring occasionally, for 1-2 minutes until lightly toasted. Add minced garlic and cook for another 30 seconds.
3. Step 3: Pour in chicken broth, scraping the bottom of the skillet to deglaze. Add lemon slices and bring to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes or until rice is tender and chicken is cooked through.
4. Step 4: Remove from heat and let rest, covered, for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

Notes

• Chef tip: Deglazing the skillet with chicken broth adds extra flavor to the dish.
• Best substitution: You can substitute the chicken broth with vegetable broth for a vegetarian version.
• Make-ahead: Cook the chicken and rice separately, then combine and reheat when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the rice is still undercooked, add a little more broth and cook for a few more minutes.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken and rice in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
• Make ahead: You can make the chicken and rice separately ahead of time and combine when ready to serve.

Nutrition Per Serving

• Calories: 420
• Protein: 32g
• Fat: 18g
• Carbs: 36g
• Fiber: 1g
• Sugar: 2g
• Sodium: 870mg
• Cholesterol: 110mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy One-Pot Lemon Herb Chicken and Rice FAQs

A Warm Final Note

I can’t wait for you to try Cozy One-Pot Lemon Herb Chicken and Rice and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!