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In the realm of comforting home-cooked meals, few dishes can rival the simplicity and flavor of One-Pot Lemon Herb Chicken & Rice. This delightful recipe combines tender chicken thighs with aromatic herbs and zesty lemon, all cooked together with rice in a single pot. This method of cooking not only ensures maximum flavor and minimal cleanup but also serves as a hearty meal perfect for any occasion. Whether you’re preparing a weeknight dinner for the family or hosting friends for a cozy gathering, this dish promises to impress with its vibrant flavors and satisfying textures.

One-Pot Lemon Herb Chicken & Rice

Discover the deliciousness of One-Pot Lemon Herb Chicken & Rice, a comforting and flavorful meal that combines tender chicken thighs with aromatic herbs and zesty lemon, all cooked together in one pot. This recipe is perfect for busy weeknights or gathering with friends, ensuring minimal cleanup and maximum flavor. Learn how to master this easy dish with nutritional insights, preparation tips, and variations to suit your taste, making it a new favorite in your home cooking repertoire.
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Ingredients
  

4 boneless, skinless chicken thighs (approximately 1 pound)

1 cup long-grain white rice

2 cups low-sodium chicken broth

1 medium onion, finely diced

3 cloves garlic, minced

1 medium lemon (zest and juice required)

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon salt (adjust according to your taste)

½ teaspoon black pepper

2 tablespoons olive oil

1 cup frozen peas (optional, for an added pop of color)

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. While the oil is warming, season the chicken thighs with salt, pepper, oregano, thyme, and paprika. Once the oil is shimmering, carefully place the chicken thighs into the pot. Sear them for 5-6 minutes on each side, or until they have formed a golden-brown crust. After searing, remove the chicken from the pot and set it aside on a plate.

    Sauté Aromatics: Using the same pot, add the diced onion. Sauté for about 3-4 minutes, or until the onions are soft and translucent. Next, introduce the minced garlic to the pot, cooking for an additional minute until you can smell its fragrant aroma.

      Add Rice and Liquid: Stir in the long-grain white rice along with the lemon zest and juice. Pour in the low-sodium chicken broth and gently bring the mixture to a boil while stirring occasionally.

        Return Chicken to Pot: Once the mixture has reached a boil, carefully place the seared chicken thighs back into the pot, nestling them into the rice so they can absorb the flavors. Lower the heat to a simmer, cover the pot with a lid, and let it cook for about 20 minutes. During this time, the rice should become tender and absorb the broth, while the chicken cooks through to an internal temperature of 165°F.

          Incorporate Peas (Optional): If you opted to use frozen peas, now is the time to stir them into the pot. Cover and allow them to heat through during the final 5 minutes of cooking.

            Rest & Serve: When cooking is complete, remove the pot from heat, keeping it covered for an additional 5 minutes to let the flavors meld beautifully. Using a fork, fluff the rice gently to separate the grains. Finally, garnish your dish with fresh parsley and lemon wedges for a vibrant and appetizing presentation.

              Prep Time, Total Time, Servings:

                - Prep Time: 10 minutes

                  - Total Time: 40 minutes

                    - Servings: 4

                      Enjoy this comforting one-pot meal that bursts with zesty lemon and aromatic herbs!