Easy One-Pot Meals for Busy Nights
A simple, flavorful one-pot dish featuring tender chicken, aromatic herbs, bright lemon, and fluffy rice, perfect for a hassle-free weeknight dinner.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken thighs
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup long-grain white rice rinsed
- 2 cups chicken broth low sodium
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 1 lemon zested and juiced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- to taste salt
- to taste black pepper
- 1/4 cup fresh parsley chopped
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and season with salt and pepper. Cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- 2. Add onion to the pot and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- 3. Add rinsed rice, chicken broth, carrots, zucchini, lemon zest, lemon juice, oregano, and thyme to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 4. Return chicken to the pot, nestling it into the rice and vegetables. Cover and continue to simmer for another 10-15 minutes, or until chicken is cooked through and rice is tender and has absorbed the liquid.
- 5. Remove from heat and let stand, covered, for 5 minutes before serving. Fluff with a fork and garnish with fresh parsley.
Notes
Use boneless, skinless chicken thighs for extra flavor and tenderness. Feel free to swap vegetables like broccoli, bell peppers, or green beans. Garnish with fresh parsley before serving for a pop of color and freshness.