Easy one pot lemon chicken rice is a breeze to make and absolutely tasty! It features pan-seared chicken infused with garlic, rosemary, lemon, and a splash of wine.
I’m a big fan of one-pan dishes because they save so much time and effort in the kitchen. This lemon chicken and rice dish is a standout! It’s bursting with zesty flavour, and the chicken turns out incredibly juicy and tender, paired with perfectly fluffy rice. This meal is not just comforting but also nourishing, and I can guarantee your family will keep coming back for seconds. The preserved lemon adds a tangy, slightly fermented twist that complements the richness of the bone-in thighs beautifully. The rice absorbs the delightful flavours of white wine and garlic, while the rosemary introduces an earthy, evergreen touch that ties the citrus and chicken together perfectly.
This one of those recipes I created after one of those long days at work when I found myself standing in front of the fridge, wondering what to whip up for dinner. We've all experienced that scramble to feed our hungry families when inspiration is nowhere to be found. Plus, I had a jar of preserved lemon in the cupboard that I made ages ago but never seemed to use. That’s when the idea for one pot lemon chicken rice came to life. It’s the perfect way to make use of what I have on hand and create a meal that will satisfy everyone at the table.
Ingredients you'll need for Lemon Chicken Rice
- Chicken thigh chops: These are juicy and flavourful due to its high fat content.
- Preserved lemon: Adds a salty, savoury, and complex citrus flavour, with a softer, more edible rind than fresh lemons. You can buy preserved lemons from any major supermarket or specialty store. Don't use fresh lemons as this will not give the dish the same flavour.
- Rosemary: Gives a rich and earthy aroma.
- Garlic: Adds flavour, aroma and depth.
- White wine: Provides a deeper, more complex flavour. Use a dry white wine like sauvignon blanc to avoid adding unwanted sweetness.
Why this Easy One Pot Lemon Chicken Rice recipe works
- One pot: One pot meals make life simple, saving you time min the kitchen and cleanup.
- Everyday staples: Simple wholesome everyday ingredients.
- Leftovers: Freeze leftovers or make in advance and freeze. Reheat for those busy nights or an excellent work lunch.
Want more chicken recipes
You might like to try:
- Garlic butter chicken
- Easy sticky baked chicken wings
- Oven baked chicken breast with feta and sundried tomatoes
- 30 minute parmesan herb crusted chicken tenders
This one-pot meal means just one pan to clean up afterward! Have you given it a try? Share your thoughts in the comments!
Easy One Pot Lemon Chicken Rice
Easy one pot lemon chicken rice is a breeze to make and absolutely tasty! It features pan-seared chicken infused with garlic, rosemary, lemon, and a splash of wine.
4
servings10
minutes40
minutes10
minutes1
hourIngredients
4 chicken thighs, skin on and bone in
2 tbsp olive oil
1 tsp salt
1/2 tsp white pepper
5 garlic cloves crushed
1 brown onion finely diced
1 carrot finely diced
1 celery stick finely diced
2 tbsp fresh rosemary finely diced
1/2 preserved lemon, skin only and finely diced
1/2 cup dry white wine
1 cup jasmine rice
2 cups chicken stock
Directions
- Prep and sear: Rub the chicken with olive oil and season both sides with salt and pepper. Heat a large, deep heavy-based pan over medium-high heat. Cook the chicken for 10 minutes (turning halfway) until the skin is golden-brown. Remove the chicken and set aside.
- Sauté aromatics: In the same pan, add the garlic and onion, cooking for 1–2 minutes until fragrant. Add the carrot, celery, rosemary, and preserved lemon. Cook for 8–10 minutes until the vegetables begin to soften.
- Deglaze: Pour in the white wine and let it simmer for 2 minutes until it has reduced by half.
- Combine and cook: Stir in the jasmine rice and chicken stock. Return the chicken to the pan and nestle it into the rice mixture. Turn the heat down to medium-low and cook for 15 minutes.
- Rest: Remove from the heat and let it stand (covered with a lid) for 10 minutes before serving.
