One-Pot Lemon Herb Chicken with Rice and Vegetables

• 1 ½ lbs boneless skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 ½ cups low-sodium chicken broth
• 1 cup baby carrots, halved lengthwise
• 1 cup frozen peas
• 1 lemon, juiced and zested
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional for garnish)

Instructions

1. Pat the chicken thighs dry with paper towels, then season both sides with salt, pepper, dried thyme, and oregano.
2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken thighs and brown for about 4-5 minutes per side until golden. Remove chicken and set aside.
3. In the same pot, add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
4. Stir in rinsed rice and cook for 1 minute, coating the grains in the oil and aromatics.
5. Add chicken broth, lemon juice, lemon zest, and baby carrots. Stir well and bring to a gentle simmer.
6. Return the browned chicken thighs to the pot, nestling them into the rice. Cover with a tight-fitting lid and reduce heat to low. Cook for 20 minutes without lifting the lid.
7. After 20 minutes, quickly stir in the frozen peas, cover again, and cook for an additional 5 minutes until rice is tender and chicken is cooked through (internal temperature 165°F).
8. Remove from heat and let the dish rest covered for 5 minutes. Garnish with fresh parsley before serving.

Chef tips

• Rinse the rice under cold water before cooking to remove excess starch and prevent it from becoming mushy.
• If you don’t have a lid that fits tightly, cover the pot with aluminum foil before placing the lid on to trap steam.
• Feel free to swap baby carrots for diced bell peppers or zucchini for seasonal variation.
• For a lower sodium version, use homemade chicken broth or dilute store-bought broth with water.