Lemon Chicken and Rice (One-Pot)

Lemon chicken and rice made in one pot, with peas and Parmesan stirred in at the end. Ready in about 40 minutes.

Course dinner, Main Course

Cuisine American

Diet Gluten Free

Keyword chicken, comfort food, lemon chicken and rice, one pot

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 333

1 ½ pounds boneless, skinless chicken breasts (or boneless, skinless chicken thighs), cut into 1-inch cubes
¾ teaspoon kosher salt
¼ teaspoon freshly-ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 tablespoon olive oil
1 tablespoon butter
½ yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon lemon zest (from about 1 lemon)
1 cup white long-grain rice
2 cups low-sodium chicken broth

Prepare the Chicken: Sprinkle ½ teaspoon of the salt, pepper, garlic powder, onion powder, and dried thyme evenly over the chicken, tossing to coat evenly.
Cook the Chicken: Heat a large (5- or 6-quart), heavy bottom pot or Dutch oven (with a lid) over medium-high heat. Add the olive oil and then the chicken in an even layer. Cook until the chicken is browned and just barely cooked through, about 5-7 minutes, stirring occasionally.

Tip: The chicken will continue to cook with the rice, so don’t overdo it here, especially if using chicken breast.

Cook the Onion: Remove the chicken to a plate and set aside. Turn the heat down to medium, and add the butter, onion, and garlic. Sprinkle with ¼ teaspoon of salt, and cook until the onion is softened, stirring occasionally, about 5-6 minutes.
Add the Rice: Add the lemon zest and rice to the onion. Cook until fragrant, about 1-2 minutes, stirring frequently.
Add the Stock: Return the chicken to the pot, along with any accumulated juices. Add the broth and bring to a rapid boil. Cover, reduce to a low simmer, and cook for 15-18 minutes, or until the rice is just tender (it will still have a bit of a bite to it).
Add the Peas: Turn off the heat. Uncover, add the peas, give it a quick fluff with a fork, then quickly re-cover and allow it to sit for an additional 5-8 minutes for the rice to cook fully and the peas to warm through.
Finish: Uncover, and add the lemon juice and Parmesan. Stir with a fork to combine and to fluff the rice.

Optional Serving Suggestions: Chopped parsley & sliced lemon wedges.
Testing Tip: Don't lift the lid during the 15-18 minute simmer, no matter how tempting! Every time I peeked, enough steam escaped that the rice cooked unevenly and I ended up with hard grains around the edges.