One-Pot Lemon Garlic Chicken and Rice for Weeknights
Lemon Chicken
Bright, cozy one-pot lemon garlic chicken with rice—ready in under 40 minutes.
Nutrition (per serving)
This is my go-to one-pot dinner when weekdays get busy: juicy chicken thighs, fragrant garlic and lemon, and tender rice all cooked together so you get maximum flavor with minimal fuss. It’s bright, comforting, and so satisfying — the kind of meal you’ll be excited to come home to.
The trick is to brown the chicken first for color, then finish everything in the same pot so the rice soaks up all those savory juices. Ready in about 35 minutes, it’s perfect for a family meal or leftovers that reheat beautifully.
Ingredients
- Boneless skinless chicken thighs:1.5 lb
- Salt:1 tsp
- Black pepper:1/2 tsp
- Smoked paprika:1 tsp
- Olive oil:1 tbsp
- Unsalted butter:1 tbsp
- Yellow onion, diced:1 piece
- Garlic cloves, minced:4 cloves
- Long-grain white rice, rinsed:1.5 cup
- Low-sodium chicken broth:3 cup
- Fresh lemon juice:2 tbsp
- Lemon zest:1 tsp
- Frozen peas:1 cup
- Fresh parsley, chopped:2 tbsp
- Red pepper flakes (optional):1/4 tsp
Instructions
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Season chicken thighs on both sides with 3/4 tsp salt, 1/2 tsp pepper, and smoked paprika.
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Heat olive oil and butter in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add chicken skin-side down and brown 4-5 minutes per side until golden; transfer to a plate.
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Lower heat to medium, add diced onion and a pinch of salt, and cook until softened, about 4 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
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Add rinsed rice and stir to coat in the pan for 1 minute. Pour in chicken broth, lemon juice, lemon zest, and the remaining salt and pepper. Scrape up any browned bits from the bottom.
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Nestle the browned chicken back into the rice, bring to a gentle simmer, then cover and reduce heat to low. Cook undisturbed for 18 minutes.
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Remove lid, stir in frozen peas, cover again and let rest off heat for 5 minutes so the peas steam and rice finishes.
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Fluff rice gently, adjust seasoning with salt and pepper to taste, sprinkle with chopped parsley and red pepper flakes if using, and serve with lemon wedges.
Tips & Notes
- Rinsing the rice removes excess starch and helps prevent clumping; use long-grain rice for fluffier results.
- If the rice isn’t fully tender after cooking, add 1/4 cup extra hot broth, cover, and let sit for 3–4 minutes.
