This one-pot chicken and rice recipe brings together tender, juicy chicken thighs, aromatic rice, and the bright, tangy flavor of caramelized lemon for a dish that’s both comforting and full of bold flavors. It’s the perfect dinner to impress guests or satisfy your family after a busy day.

Why You’ll Love This Recipe

This recipe offers the perfect balance of flavors, with the richness of chicken thighs, the freshness of lemon, and the savory depth of the broth-infused rice. The caramelized lemon adds a delightful citrusy sweetness, creating a dish that’s comforting and refreshing at the same time. Plus, it’s easy to make with minimal cleanup since everything is cooked in one pot!

Ingredients

4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup long-grain white rice
1 1/2 cups chicken broth
1/2 cup dry white wine (optional)
2 lemons, thinly sliced
Salt and freshly ground black pepper
1/4 cup fresh parsley, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper, then add them to the pot, skin side down. Cook until the skin is golden brown and crisp, about 5 minutes. Flip the chicken and cook for an additional 5 minutes on the other side. Remove chicken from the pot and set aside.
In the same pot, add the chopped onion and sauté for 2-3 minutes until softened.
Add garlic and cook for another minute until fragrant.
Stir in the rice, allowing it to toast lightly for 2-3 minutes.
Pour in the chicken broth and wine (if using), scraping the bottom of the pot to release any browned bits.
Return the chicken thighs to the pot, placing them on top of the rice. Arrange the lemon slices around the chicken.
Bring to a simmer, then cover the pot with a lid and reduce the heat to low. Cook for 25-30 minutes, or until the chicken is cooked through and the rice has absorbed the liquid.
Remove from heat and let the dish rest for 5 minutes before serving.
Garnish with fresh parsley before serving.

Servings and Timing

Servings: 4 servings
Prep time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes

Variations

Vegetarian option: Swap the chicken for a plant-based protein like tofu or tempeh, and use vegetable broth instead of chicken broth for a vegetarian version.
Additional vegetables: Add vegetables such as carrots, peas, or bell peppers to make the dish even more vibrant and hearty.
Spicy kick: Add a pinch of red pepper flakes or a few slices of jalapeño for a touch of heat.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, warm in a pot over medium heat with a splash of broth or water to help rehydrate the rice. You can also microwave individual servings for 1-2 minutes until heated through.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs will cook faster. You may want to reduce the cooking time to about 20-25 minutes.

Can I make this dish ahead of time?

Yes, you can prepare the dish and store it in the fridge. Reheat it gently on the stove with a bit of water or broth.

Is the white wine necessary for the recipe?

No, the white wine is optional. If you prefer not to use wine, simply substitute it with additional chicken broth.

Can I use brown rice instead of white rice?

You can use brown rice, but keep in mind that it takes longer to cook. You may need to increase the cooking time by 10-15 minutes.

Can I use skinless chicken thighs?

Skinless thighs can be used, but they may not achieve the same crispy texture as skin-on thighs. The flavor will still be delicious.

Can I use a different type of rice?

Yes, you can try using other types of rice like jasmine or basmati, but keep in mind that the cooking time may vary depending on the rice type.

Can I make this dish in a slow cooker?

Yes, you can adapt the recipe for a slow cooker by browning the chicken and sautéing the onions and garlic beforehand, then adding everything to the slow cooker to cook on low for about 4 hours.

Can I freeze leftovers?

Yes, this dish can be frozen for up to 3 months. Be sure to store it in an airtight container and allow it to cool before freezing.

How can I add more flavor to the rice?

For extra flavor, try adding herbs like thyme or rosemary to the rice as it cooks, or use broth with added seasonings.

What can I serve with this dish?

This dish is great on its own, but you can serve it with a simple green salad, roasted vegetables, or some crusty bread to soak up the flavorful sauce.

Conclusion

One-pot chicken and rice with caramelized lemon is a simple, flavorful dish that combines crispy chicken, fragrant rice, and the unique zing of caramelized lemons. It’s an easy, comforting meal that’s perfect for busy weeknights or when you want to impress your guests with minimal effort. The best part? Clean-up is a breeze, as everything cooks in one pot. Try it out, and enjoy a meal that’s both comforting and bursting with bold flavors!

One-Pot Chicken and Rice with Caramelized Lemon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Paula
Total Time: 50 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

This One-Pot Chicken and Rice with Caramelized Lemon is a flavorful, easy-to-make dish featuring juicy chicken thighs, aromatic rice, and a tangy, sweet twist from caramelized lemon slices. Perfect for busy weeknights or a special family meal, this dish combines rich flavors and minimal cleanup, all cooked in one pot. Impress your guests or enjoy a comforting dinner with this simple, yet delicious recipe.

Instructions

Cook the Chicken:
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot, skin side down. Cook until the skin is golden brown and crisp, about 5 minutes. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion and sauté for 2-3 minutes until softened. Add garlic and cook for another minute until fragrant.
Toast the Rice:
Stir in the rice, allowing it to toast lightly for 2-3 minutes.
Add Liquids and Return Chicken:
Pour in the chicken broth and wine (if using), scraping the bottom of the pot to release any browned bits. Return the chicken thighs to the pot, placing them on top of the rice. Arrange the lemon slices around the chicken.
Simmer:
Bring to a simmer, then cover the pot with a lid and reduce the heat to low. Cook for 25-30 minutes, or until the chicken is cooked through and the rice has absorbed the liquid.
Finish and Serve:
Remove from heat and let the dish rest for 5 minutes before serving. Garnish with fresh parsley and serve.

Notes

Vegetarian Option: Replace chicken with tofu or tempeh, and use vegetable broth for a plant-based version.

Add More Veggies: Add extra vegetables like carrots, peas, or bell peppers for a more vibrant dish.

Spicy Kick: Add red pepper flakes or a few slices of jalapeño for added heat.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean