One-Pot Lemon Chicken Rice (Printable)

A zesty blend of tender chicken, rice, and fresh vegetables simmered to cozy perfection in one pot.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (12 oz), diced

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 small yellow onion, diced
05 - 3 cloves garlic, minced
06 - 2 cups baby spinach, packed
07 - Zest and juice of 1 large lemon

→ Grains

08 - 2/3 cup long-grain white rice, rinsed

→ Liquids

09 - 5 1/2 cups low-sodium chicken broth
10 - 2 cups water

→ Seasonings and Herbs

11 - 1 bay leaf
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon dried oregano
14 - Salt and black pepper to taste
15 - 2 tablespoons fresh parsley, chopped

→ Oils

16 - 1 tablespoon olive oil

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 4-5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken and cook for 3-4 minutes, stirring occasionally, until lightly browned but not fully cooked through.
04 - Add rice, bay leaf, thyme, and oregano. Stir to combine and coat evenly with oil.
05 - Pour in chicken broth and water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 18-20 minutes until rice is tender and chicken is cooked through.
06 - Remove and discard the bay leaf. Stir in spinach, lemon zest, and lemon juice. Simmer for 2-3 minutes until spinach wilts.
07 - Season with salt and black pepper to taste. Stir in fresh parsley. Serve hot, garnished with additional parsley and lemon slices if desired.

# Expert Tips:

01 -
  • Everything happens in one pot, which means less cleanup and more time actually enjoying your meal instead of scrubbing dishes.
  • The lemon gives it a brightness that makes you feel like you're eating something vibrant and alive, not just warm broth.
  • It comes together in under an hour but tastes like you've been tending a slow simmer all afternoon.
02 -
  • Don't skip rinsing the rice, because skipping this step will result in a soup that turns into starch water instead of staying bright and clean-tasting.
  • The lemon juice and zest go in at the very end, because cooking lemon zest too long makes it taste bitter, and you want that citrus punch to be the last thing you taste.
  • Taste before you serve it because no two broths are the same saltiness, and you might need to adjust your seasoning depending on what you used.
03 -
  • Invest in a good chef's knife and cutting board because dicing the chicken and vegetables makes the whole process smoother, and when prep is easy, cooking feels like a pleasure instead of a chore.
  • Don't walk away once you've added the broth, because stirring occasionally and tasting as you go means you'll catch any adjustments before it's too late.
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