One-Pot Creamy Lemon Herb Chicken and Rice
This one-pot recipe features tender chicken and fluffy rice, infused with bright lemon and savory herbs in a creamy sauce, making for an easy yet elegant meal.
Equipment
- Dutch oven
- heavy-bottomed pot
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
- Salt and freshly ground black pepper to taste
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 cup uncooked long-grain white rice rinsed
- 3 cups chicken broth
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/2 lemon juice lemon
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried Italian seasoning
Instructions
Cooking Steps
- Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper, then sear until golden brown and set aside.
- Reduce heat to medium, then cook chopped onion until softened. Add minced garlic and Italian seasoning, cooking for another minute until fragrant.
- Stir in rinsed rice and chicken broth, bringing the mixture to a simmer.
- Return chicken to the pot, cover, and simmer on low heat for 15-20 minutes until rice is cooked and liquid is absorbed.
- Stir in frozen peas, heavy cream, and lemon juice. Cook uncovered for 2-3 minutes until peas are heated and sauce thickens.
- Remove from heat, stir in fresh parsley, then let rest for 5-10 minutes.
Notes
For extra flavor, use homemade chicken broth. You can also add a pinch of red pepper flakes for a subtle kick.