One Pot Lemon Chicken Rice
This is the ultimate busy weeknight dinner solution. Chicken and rice cooking in a vibrant lemon herb sauce in under 30 minutes. Quick, fragrant and comforting meal done with minimal prep.
Servings: 4 Servings
Calories: 450kcal
Ingredients
- 1 ½ pounds boneless skinless chicken breasts thinly sliced in half horizontally
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1.5 teaspoon dried oregano
- ½ teaspoon dried thyme
- Zest and juice of one lemon
- 1 teaspoon salt , plus more to taste at the end
- ½ teaspoon black pepper
- 2 Tablespoon avocado oil or olive oil
- 3 Tablespoon unsalted butter divided
- 1 onion chopped
- 2 garlic cloves minced
- 1 ½ cups Jasmine rice
- 2 cups low sodium chicken broth (see note for firmer rice)
Instructions
- In a bowl mix together onion powder, garlic powder, paprika, oregano, thyme, salt, black pepper, lemon zest and oil. Add chicken breasts and toss to coat.
- In a large Dutch oven or deep skillet over medium high heat, melt half the butter (1.5 tbsp). Brown the chicken breasts on both sides, 1.5-2 minutes per side, working in batches if needed. Chicken will not be cooked through. Transfer to a plate and set aside.
- In the same pot, melt the remaining butter. Sauté onion and garlic for 2-3 minutes until fragrant.
- Add lemon juice and rice, stirring for 1 minute to coat.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Check seasoning (add more salt or pepper if needed).
- Return the chicken pieces (and any juices) to the pot, nestling them into the rice.
- Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes.
- Turn off the heat and let it stand, covered, for 5-10 minutes. Then, fluff the rice with a fork and serve.
Notes
- For this recipe I've used the rice without rinsing or soaking. If you are going to rinse your rice then reduce the amount of chicken broth by 2 tablespoons
- The rice in this recipe comes out tender as this is how we like it. If you would like a firmer rice reduce the chicken stock to 1 ¾ cups.
- If you feel the rice is not cooked add a splash of boiling water and continue to cook until done.
Nutrition
Calories: 450kcal | Carbohydrates: 23g | Protein: 41g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 131mg | Sodium: 819mg | Potassium: 841mg | Fiber: 1g | Sugar: 2g | Vitamin A: 579IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg
