I love simple recipes.
I also don’t like doing dishes, it takes just as long as cooking sometimes so I try to be as conservative as possible when I’m cooking lunches or dinners.
This one pot lemon chicken rice meal is so, so good!
It will fill your home with a comforting aroma while saving you from a pile of dishes.
It’s warm, flavorful, and unbelievably simple.
The chicken gets perfectly golden and juicy, the rice soaks up the lemony broth, and the entire dish turns into a cozy, zesty hug in a bowl.
It’s the kind of recipe that feels fancy enough for dinner guests but easy enough for a busy weeknight.
Please note I’m adding variations and substitutions after the recipe.
This comes together in under 30-40 minutes.
Before you read this, give my honey crispy chicken and soy-chicken stir fry a try. I normally use boneless chicken pieces (thighs mainly) in most of my recipes so the cutting work is really less.
Let’s dive in!
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Tips for the best meal:
- Use fresh lemons — bottled juice won’t give you that same bright, clean flavor.
- A heavy-bottomed Dutch oven ensures even cooking and keeps the rice from sticking.
- Toasting the rice before adding the liquid gives it an incredible depth of flavor.
- For extra creaminess, stir in a tablespoon of unsalted butter at the end.
- Add a pinch of crushed red pepper flakes for a mild kick that balances the citrus perfectly.
- If you want your chicken to have crispy edges, remove the lid for the last 5 minutes to let it roast slightly.
Thai-Inspired Chicken Fried Rice
Course: Lunch, DinnerDifficulty: Easy4
servings10
minutes30
minutesIngredients
2 tablespoons olive oil
4 boneless chicken breasts (or thighs for extra juiciness)
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon paprika
1 cup basmati rice (rinsed and drained)
2 ½ cups low-sodium chicken broth
1 lemon (zested and juiced)
2–3 lemon slices for garnish
2 tablespoons fresh parsley or thyme, chopped
Directions
- Heat olive oil in a large skillet or dutch oven over medium heat.
- Season the chicken with salt, pepper, garlic powder, thyme, and paprika, then sear it on both sides until golden brown (about 3–4 minutes per side). Remove the chicken and set aside.
- In the same pot, add the rinsed rice and toast for about a minute until lightly golden and fragrant — this adds a beautiful nutty flavor.
- Pour in the chicken broth and lemon juice, stirring to loosen any flavorful bits stuck to the bottom.
- Return the chicken to the pot, cover with a lid, and simmer on low for 20–25 minutes until the rice is fluffy and the chicken is tender.
- Garnish with lemon slices and fresh herbs before serving.
- You can make this dish once a week, especially if you love rice!
Variations & Substitutions
Protein swap: You can easily substitute the chicken for shrimp, tofu, or chickpeas for a lighter variation.
Grain swap: Try quinoa or brown rice — just adjust cooking time and liquid accordingly.
Add-ins: Throw in a handful of baby spinach, green peas, or roasted garlic for extra flavor.
Dairy lovers: Stir in a little parmesan or feta for a creamy, tangy twist.
Herbs: Replace thyme with rosemary or dill for a different aroma.
This one pot lemon chicken rice is everything a busy cook dreams of — flavorful, light, and completely satisfying. It’s one of those dishes that feels like comfort food but still tastes bright and refreshing.
Perfect for spring nights, cozy dinners, or anytime you need something quick and homemade. Pair it with a simple green salad or roasted vegetables for a complete meal that feels effortlessly fancy.
For even easier cooking, I recommend using a nonstick ceramic pot set — it makes cleanup a breeze and keeps your rice perfectly fluffy every time.
