This Herbed Lemon Chicken and Rice is bright, creamy, and deeply comforting all at once. Golden-seared chicken thighs bake gently over toasted rice infused with lemon zest, fresh herbs, and rich broth.
A splash of cream adds velvety texture, while thyme and tarragon bring garden-fresh warmth. It’s the kind of cozy yet elegant dinner that feels special enough for guests but easy enough for a weeknight.
Ingredients You’ll Need
- 4 boneless skinless chicken thighs
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 2 large shallots, finely diced
- 4 cloves garlic, minced
- 1 cup white rice (uncooked)
- 2 ¼ cups good-quality chicken broth
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup heavy cream
- 1 teaspoon fresh thyme leaves, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh tarragon, chopped
- 4-6 sliced lemon rounds
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How to Make Herbed Lemon Chicken and Rice – One Pot
1. Preheat the oven to 375°F.
2. In a large skillet over medium-low heat, add 1 tablespoon of olive oil and the uncooked rice. Toast, stirring frequently, until the rice turns lightly golden and smells nutty, about 5–6 minutes. Remove from the pan and set aside.
3. Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon of the salt, black pepper, and garlic powder.
4. In a large oven-safe skillet (or Dutch oven), heat the butter and remaining 1 tablespoon olive oil over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side, until deeply golden brown. (You’re building flavor here, not cooking them through.) Transfer the chicken to a plate and set aside.
5. Reduce the heat to medium. Add the diced shallots to the same pan, leaving the flavorful drippings behind. Cook for 2–4 minutes, until softened and lightly golden. Stir in the garlic and cook for 30 seconds, just until fragrant.
6. Pour in the chicken broth and heavy cream. Add the lemon zest, lemon juice, remaining ½ teaspoon salt, thyme, tarragon, and parsley. Stir well, scraping up any browned bits from the bottom of the pan.
7. Stir in the toasted rice and bring the mixture to a gentle simmer.
8. Nestle the chicken thighs back into the rice mixture. The liquid should come about three-quarters of the way up the sides of the chicken, but not fully cover it. Arrange the lemon slices over the top.
9. Cover with a lid (or tightly sealed foil) and bake for 25 minutes, or until most of the liquid is absorbed and the rice is tender. If needed, uncover and bake for an additional 3–5 minutes. The chicken should reach an internal temperature of 165°F.
10. Let rest for 5 minutes before serving. Sprinkle with grated Parmesan and fresh parsley, and serve with lemon wedges for squeezing.
Herbed Lemon Chicken and Rice
Ingredients
- 4 boneless skinless chicken thighs
- 1 ½ tsp kosher salt divided
- ½ tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil divided
- 1 tbsp unsalted butter
- 2 large shallots finely diced
- 4 cloves garlic minced
- 1 cup white rice uncooked
- 2 ¼ cups good-quality chicken broth
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ½ cup heavy cream
- 1 tsp fresh thyme leaves chopped
- 1 tbsp fresh parsley chopped
- 1 tsp fresh tarragon chopped
- 4-6 sliced lemon rounds
Optional Toppings
- Parmesan cheese grated
- Chopped fresh parsley
- Lemon wedges for squeezing
Instructions
- Preheat the oven to 375°F.
- In a large skillet over medium-low heat, add 1 tablespoon of olive oil and the uncooked rice. Toast, stirring frequently, until the rice turns lightly golden and smells nutty, about 5–6 minutes. Remove from the pan and set aside.
- Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon of the salt, black pepper, and garlic powder.
- In a large oven-safe skillet (or Dutch oven), heat the butter and remaining 1 tablespoon olive oil over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side, until deeply golden brown. (You’re building flavor here, not cooking them through.) Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the diced shallots to the same pan, leaving the flavorful drippings behind. Cook for 2–4 minutes, until softened and lightly golden. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Pour in the chicken broth and heavy cream. Add the lemon zest, lemon juice, remaining ½ teaspoon salt, thyme, tarragon, and parsley. Stir well, scraping up any browned bits from the bottom of the pan.
- Stir in the toasted rice and bring the mixture to a gentle simmer.
- Nestle the chicken thighs back into the rice mixture. The liquid should come about three-quarters of the way up the sides of the chicken, but not fully cover it. Arrange the lemon slices over the top.
- Cover with a lid (or tightly sealed foil) and bake for 25 minutes, or until most of the liquid is absorbed and the rice is tender. If needed, uncover and bake for an additional 3–5 minutes. The chicken should reach an internal temperature of 165°F.
- Let rest for 5 minutes before serving. Sprinkle with grated Parmesan and fresh parsley, and serve with lemon wedges for squeezing.
Notes
- Can I use chicken breasts instead of thighs? Yes, but they may cook slightly faster and can dry out more easily. Check for doneness around the 20-minute mark.
- What type of rice works best? Long-grain white rice is ideal. Avoid instant or quick-cooking rice, as it can become mushy.
- Can I make this dairy-free? Substitute the heavy cream with full-fat coconut milk for a different but still creamy result.
- Why toast the rice first? Toasting enhances the flavor and helps the grains stay separate and fluffy.
- Make it extra lemony: Add additional zest just before serving for a bright finish.
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