Some evenings you want a proper home-cooked dinner without a sink full of pots afterward. This lemon herb chicken and rice is that dinner. Golden chicken thighs, fluffy rice that soaks up every bit of flavour from the pan, and bright green broccoli all cook together in one skillet in about 45 minutes.
There’s no cream and no cheese here. Lemon, garlic and a few simple herbs do the work, so the dish tastes fresh and light while still being warm and filling.
Why You’ll Love This Recipe
- One pan from start to finish. The chicken, rice and vegetables all cook in the same skillet.
- Rice full of flavour. It simmers in broth and the browned bits left by the chicken.
- Bright, not heavy. Lemon and herbs instead of cream or butter sauces.
- Everyday ingredients. Most of it is probably already in your kitchen.
- Good for meal prep. It portions neatly into containers for the next few days.
Ingredients
Serves 4
- 1½ lb (680 g) boneless, skinless chicken thighs, about 6
- 1 tsp salt, divided
- ½ tsp black pepper
- 1 tsp dried oregano
- ½ tsp garlic powder
- 2 tbsp olive oil, divided
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (200 g) long-grain white rice, rinsed
- 2 cups (480 ml) low-sodium chicken broth
- Zest and juice of 1 lemon
- 1 tsp dried thyme, or 1 tbsp fresh thyme leaves
- 1½ cups (about 150 g) small broccoli florets
- 1 tbsp butter (optional)
- 2 tbsp chopped fresh parsley, and lemon wedges to serve
Instructions
- Season the chicken. Pat the thighs dry with a paper towel, then season both sides with ½ teaspoon of the salt, the pepper, oregano and garlic powder.
- Sear the chicken. Heat 1 tablespoon of olive oil in a large, deep skillet with a lid over medium-high heat. Add the chicken and cook for 3 to 4 minutes per side, until golden. It does not need to be cooked through yet; it finishes in the rice. Move it to a plate.
- Soften the onion. Lower the heat to medium and add the remaining olive oil and the onion. Cook for 3 to 4 minutes, scraping up the browned bits from the bottom of the pan, until the onion is soft. Add the garlic and stir for 30 seconds.
- Toast the rice. Add the rinsed rice and stir for 1 to 2 minutes, until the grains are coated in oil and lightly toasted.
- Add the liquid. Pour in the broth and the lemon juice, then add the thyme and the remaining ½ teaspoon of salt. Bring to a boil.
- Simmer with the chicken. Nestle the chicken on top of the rice with any juices from the plate. Cover, turn the heat down to low and cook for 15 minutes without lifting the lid.
- Add the broccoli. Scatter the broccoli over the top, cover again and cook for 5 more minutes, until the rice is tender, the liquid is absorbed and the chicken reads 165°F (74°C) inside.
- Rest and finish. Take the pan off the heat and leave it covered for 5 minutes. Stir the butter and lemon zest gently through the rice, sprinkle with parsley and serve with lemon wedges.
Tips for the Best Lemon Herb Chicken and Rice
- Rinse the rice. Washing off the loose starch keeps the grains separate instead of sticky.
- Keep the lid on. The steam is what cooks the rice. Lift it only to add the broccoli.
- Use a tight-fitting lid. If yours is loose, cover the pan with foil first and then the lid.
- Choose thighs over breasts. Thighs stay juicy through the simmer and are hard to overcook.
- Add the zest at the end. It keeps the lemon flavour fresh and fragrant.
Easy Variations
- Spinach instead of broccoli: Skip the broccoli and stir in three big handfuls of baby spinach during the 5-minute rest. It wilts in the heat of the rice.
- Mediterranean: Top with halved cherry tomatoes, sliced olives and crumbled feta when serving.
- A little heat: Add a pinch of red pepper flakes with the garlic.
- Brown rice: Use 2½ cups of broth and simmer the rice on its own for 25 minutes before adding the chicken, then continue as written.
- Meat-free: Skip the chicken, use vegetable broth and stir a drained can of chickpeas into the rice in step 6.
What to Serve With It
This is a full meal on its own, but a crisp cucumber and tomato salad or a spoonful of plain yogurt mixed with fresh herbs goes well alongside it.
Storage and Reheating
- Fridge: Cool quickly and keep in an airtight container for up to 3 days.
- Reheating: Sprinkle with a little water or broth, cover and warm in the microwave or a covered pan over low heat until hot all the way through.
- Freezing: Freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breasts?
Yes. Slice thick breasts in half horizontally so they cook evenly, and check that they reach 165°F (74°C) at the end. They will be a little less juicy than thighs.
Can I use jasmine or basmati rice?
Jasmine works with the same amounts. Basmati absorbs a little less liquid, so use 1¾ cups of broth.
Why is my rice still crunchy?
Usually the heat was too high or the lid let steam escape. Add 2 to 3 tablespoons of hot water, cover tightly and cook on low for another 5 minutes.
Can I use frozen broccoli?
Yes. Add it straight from the freezer in step 7 and give it an extra minute or two.
Can I make it ahead?
Yes. Cook it as written, let it cool, and divide it into containers. Add a fresh squeeze of lemon after reheating to brighten it up.
A Weeknight Dinner in One Pan
This lemon herb chicken and rice is the kind of recipe you come back to again and again: simple, comforting and easy to clean up after. Make it once as written, then change the vegetables and herbs to suit whatever you have on hand.