Pin This one pot creamy lemon chicken and rice brings fresh citrusy brightness together with hearty comfort—all in just under an hour. The sauce balances a gentle tang from lemon against the rich creaminess of butter and heavy cream while the rice soaks up every bit of flavor. Everything gets cooked together in a single pot which means minimal cleanup and unbeatable flavor as the chicken, rice, and vegetables fuse into one soul-warming dish. This is an easy weeknight winner you will turn to again and again.
I first made this during a cozy late winter Sunday when I craved something vibrant but still filling. That pop of lemon and the creamy sauce hit all the right notes and now it is a regular part of our dinner rotation.
Ingredients
- Boneless skinless chicken thighs: Choose thighs for the most juicy result You can swap with chicken breasts just watch the cooking time
- Yellow onion: Adds sweetness and aromatic depth Use a fresh firm onion for best results
- Garlic: Fresh garlic makes a world of difference Mince just before using for the most potent flavor
- Frozen peas: These add a burst of color and sweetness Look for bright green peas and avoid any that look frosty or dull
- Lemon zest and juice: Use a large fresh lemon for maximum zing Scrub your lemon before zesting and juice it just before adding
- Fresh parsley: Finishes the dish with color and herbaceous lift Use flat leaf parsley for more flavor
- Long grain white rice: Rinse until the water runs clear for fluffier rice Avoid quick cooking or short grain varieties for this dish
- Heavy cream: Brings luscious creaminess Opt for heavy cream over half and half for the best texture
- Unsalted butter: Adds flavor depth and helps give a golden sear Use good quality real butter for best results
- Low sodium chicken broth: Prevents the dish from being too salty Homemade or high quality broth boosts overall flavor
- Salt: Essential for seasoning Be sure to use kosher or sea salt and check as you go
- Black pepper: Freshly ground if possible for best aroma
- Dried thyme: Adds an herby background Note that dried versus fresh have different strengths
- Chili flakes: Optional for heat Adjust to your family’s preferences and skip if you do not want spice
Instructions
- Season the Chicken
- Pat the chicken thighs dry with paper towels and sprinkle both sides with salt black pepper and dried thyme. Press the seasonings into each piece to help them stick and flavor the meat deeply.
- Sear the Chicken
- Set a large deep skillet or Dutch oven over medium high heat. Melt the butter until foaming and add the seasoned chicken thighs in a single layer. Sear for three to four minutes per side until each piece has a golden brown crust and is easy to flip. Remove the chicken from the pot and set aside temporarily. Leave the flavorful browned bits in the pan those will build the sauce base.
- Sauté Aromatics
- With the same pot over medium heat add the chopped onion. Stir and sauté for about two or three minutes until the onion becomes translucent and fragrant. Then stir in the minced garlic and cook just until it smells sweet and you see no more raw spots about thirty seconds. Garlic burns quickly so keep an eye on it.
- Toast the Rice
- Add the long grain rice directly to the onion and garlic mixture. Stir to coat each grain in the buttery base and let it toast for about one minute. This step adds a nutty flavor and sets the texture for finished rice.
- Deglaze and Build the Base
- Pour in the chicken broth all at once. Add the lemon zest and chili flakes if using. Use a wooden spoon to gently scrape the bottom and sides of the pot loosening any flavorful bits that may be stuck. Mix gently so all the ingredients are evenly distributed.
- Nestle and Simmer
- Place the seared chicken thighs and any juices back into the pot nestling them gently into the rice mixture. Cover with a tight fitting lid and bring to a gentle boil then reduce the heat to low. Simmer for about twenty minutes keeping the lid on undisturbed so the rice absorbs all the liquid and the chicken finishes cooking.
- Finish with Cream and Vegetables
- Remove the lid and check that the rice is nearly tender. Add the frozen peas heavy cream and lemon juice. Stir gently to incorporate without breaking up the chicken. Cover the pot again and cook for another five minutes until the peas are bright green and the sauce is thickened.
- Rest and Garnish
- Take the pot off the heat and let it stand covered for five minutes. Sprinkle fresh chopped parsley over the top and taste if you need a final pinch of salt or extra squeeze of lemon. Serve family style straight from the pot.
Pin My favorite part is always the parsley I grew from seed in the garden chopped right before serving Sometimes this dish brings out conversations at our table about travel or early spring when lemons start to brighten up local stores and it becomes a tradition during those months
Storage Tips
Let any leftovers cool completely before transferring to an airtight container. Refrigerate for up to three days. For longer storage portion into freezer safe containers and freeze for up to two months. Just thaw overnight in the fridge and reheat gently with a splash of broth or cream to bring back creaminess—rice dishes love a little extra liquid after storing.
Ingredient Substitutions
If you do not have chicken thighs chicken breasts work but cut them in half before searing. If peas are not your favorite swap in chopped baby spinach or sliced asparagus at the end. For a dairy free twist you can omit the cream and double the broth then add a drizzle of olive oil at the finish. I once used basmati rice in a pinch and loved how fragrant it was.
Serving Suggestions
One pot creamy lemon chicken and rice is satisfying on its own but also pairs beautifully with a simple green salad or roasted vegetables. For a lively dinner serve with a bold Sauvignon Blanc or a sparkling lemonade for younger guests. If you want a little more crunch add toasted almonds or sunflower seeds on top.
Cultural and Seasonal Adaptations
Lemon chicken and rice is one of those cross cultural comfort foods you will find similar dishes from Greek avgolemono to Middle Eastern pilafs. This American inspired version leans into creamy richness with familiar flavors that feel like home. In spring I add fresh ramps or asparagus to celebrate what is in season and rely on frozen peas in winter for their consistent sweetness.
Pin This creamy lemon chicken and rice will soon become your weeknight favorite. Each pot brings comfort and brightness to the table and can be easily adapted for every season.
Recipe Q&A
- → What cut of chicken works best here?
Boneless, skinless chicken thighs are recommended for tender, juicy results, but chicken breasts can also be used with adjusted cooking time.
- → Can I use brown rice instead of white?
Brown rice will require a longer cooking time and additional liquid, so adjust accordingly if substituting.
- → Is it possible to make this dairy-free?
Swap heavy cream and butter for dairy-free alternatives like coconut cream and olive oil while keeping the same method.
- → Can I add extra vegetables?
Absolutely! Stir in fresh spinach, asparagus, or extra peas for added nutrition and variety.
- → What side dishes pair well with this?
Serve with a crisp green salad or steamed asparagus, and pair with Sauvignon Blanc or Chardonnay for a complete meal.