One-Pot Lemon Garlic Chicken with Rice and Vegetables

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 cup long grain white rice, rinsed
• 2 1/4 cups chicken broth
• 1 medium lemon (juice and zest)
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• 1 cup diced carrots
• 1/2 cup chopped fresh parsley (optional, for garnish)

Instructions

1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken breasts with salt, pepper, smoked paprika, and half the lemon zest.
2. Add the chicken breasts and brown for 4-5 minutes per side until golden but not fully cooked through. Remove chicken and set aside.
3. Add the chopped onion to the pan and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the rinsed rice and stir to coat with the onion and garlic mixture. Toast the rice for 1-2 minutes, stirring frequently.
5. Add chicken broth, lemon juice, dried oregano, carrots, and frozen peas. Stir to combine, scraping any browned bits from the pan bottom.
6. Nestle the browned chicken breasts back into the rice mixture. Bring to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low.
7. Cook undisturbed for 18-20 minutes until rice is tender and chicken is fully cooked (internal temperature reaches 165°F).
8. Remove from heat and let rest covered for 5 minutes. Fluff rice gently with a fork, garnish with remaining lemon zest and fresh parsley before serving.

Chef tips

• Rinse the rice under cold water until water runs clear to remove excess starch for fluffy results.
• If you don’t have fresh lemon, substitute with 2 teaspoons of bottled lemon juice and 1/2 teaspoon lemon zest or omit zest.
• For veggies, frozen peas and carrots work great, but you can swap in chopped bell peppers or green beans as favorites.
• To save time, use pre-chopped onions and minced garlic from a jar without sacrificing flavor.
• Make sure to keep the heat low and lid tight while cooking rice to avoid burning or drying out.