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When it comes to home-cooked meals that deliver both flavor and convenience, few dishes can rival the appeal of a one-pot recipe. One-Pot Lemon Herb Chicken & Rice is a stellar example of this culinary approach, combining tender chicken, fluffy rice, and a vibrant medley of herbs and lemon. This recipe not only offers a comforting meal but also simplifies the cooking process, making it ideal for busy households seeking to enjoy a homemade dinner without the hassle of multiple pots and pans.

One-Pot Lemon Herb Chicken & Rice

Discover the joy of cooking with One-Pot Lemon Herb Chicken & Rice, a flavorful and convenient comfort meal perfect for busy weeknights. This easy recipe combines succulent chicken, fluffy rice, and a refreshing burst of lemon and herbs, all cooked in one pot for minimal cleanup. Each bite is a delightful explosion of zesty and savory flavors that make mealtime a pleasure. Gather your ingredients and enjoy this simple yet satisfying dish that will quickly become a family favorite!
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Ingredients
  

4 boneless, skinless chicken thighs (about 1 pound)

1 cup long-grain white rice

2 cups low-sodium chicken broth

1 medium onion, diced

3 cloves garlic, minced

1 medium lemon (zested and juiced)

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

2 tablespoons olive oil

1 cup frozen peas (optional)

Fresh parsley and lemon wedges for garnish

Instructions
 

Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, oregano, thyme, and paprika. Once the oil is hot, add the chicken thighs and sear for 5-6 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

    Sauté Aromatics: In the same pot, add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

      Add Rice and Liquid: Stir in the rice, lemon zest, lemon juice, and chicken broth. Bring the mixture to a gentle boil.

        Add Chicken Back: Return the seared chicken thighs to the pot, nestling them into the rice mixture. Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).

          Add Peas (Optional): If using frozen peas, stir them in during the last 5 minutes of cooking. Cover and let them heat through.

            Rest & Serve: Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld. Fluff the rice with a fork, and garnish with fresh parsley and lemon wedges before serving.

              Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4