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One-Pot Chicken and Rice with Summer Herbs

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Tender chicken thighs and fluffy rice infuse with bright summer herbs—basil, parsley, and rosemary—plus a pop of lemon, all cooked together in one pot for an effortless, flavor-packed dinner.

Ingredients

Scale
  • 2 Tbsp olive oil
  • 3 lb bone-in, skin-on chicken thighs (about 6 pieces)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 medium onion, chopped
  • 8 oz sliced fresh mushrooms
  • 1 ½ cups long-grain white rice, rinsed and drained
  • 3 large garlic cloves, minced
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh rosemary
  • 2 Tbsp chopped fresh basil (plus extra for garnish)
  • 3 cups chicken broth (gluten-free if needed)
  • ¼ cup fresh lemon juice (about 1 large lemon)
  • ½ cup frozen peas (optional)
  • Optional garnish: chopped chives or green onion, grated lemon zest, grated Parmesan

Instructions

  1. Preheat the oven to 350 °F / 175 °C.
  2. Heat olive oil in a Dutch oven or deep oven-safe skillet over medium-high heat. Pat chicken dry, season generously with salt and pepper, and place skin-side down in the hot oil. Brown 8-10 minutes, flip once halfway, then transfer chicken to a plate.
  3. Reduce heat to medium. Add onion and mushrooms; sauté 3 minutes until softened.
  4. Stir in rice, garlic, parsley, and rosemary; cook 2 minutes, toasting the rice.
  5. Pour in chicken broth and lemon juice, scraping any browned bits from the pot. Season with ¾ tsp salt and ¼ tsp pepper; bring just to a simmer, then remove from heat.
  6. Nestle browned chicken thighs (skin-side up) into the rice mixture. Cover with a tight-fitting lid.
  7. Transfer pot to the oven; bake 40-45 minutes, until rice is tender and chicken registers 175 °F in the thickest part.
  8. Remove pot from oven. Transfer chicken to a plate. Fluff rice with a fork, stir in peas and basil, then cover and let stand 10 minutes.
  9. Optional: broil chicken 2-3 minutes for extra-crispy skin, or shred meat and discard skin/bones. Return chicken to rice, garnish, and serve hot.

Notes

  • Bone-in, skin-on thighs stay juicy and help flavor the rice; drumsticks work too.
  • For ultra-crispy skin, broil the thighs while the rice rests.
  • Stick with long-grain white rice—brown or quick-cooking rice requires different liquid and timing.
  • Swap in other summer herbs like chives, oregano, or thyme to taste.
  • Leftovers keep 3-4 days refrigerated; reheat gently with a splash of broth.

Nutrition

Keywords: one pot, chicken and rice, summer herbs, basil, parsley, rosemary, easy skillet dinner, gluten free

Find it online: https://yumrecipesnow.com/one-pot-chicken-and-rice-with-summer-herbs/