Save This one-pot creamy lemon chicken and rice is comfort food with a bright twist—a zesty and ultra-creamy chicken dish nestled into tender rice, all bathed in a citrusy sauce. It is perfect for busy weeknights or Sunday family dinners because everything cooks in a single pot, turning everyday ingredients into something special with minimal cleanup.
In my kitchen this recipe saves me time but always gets rave reviews from friends and family The first time I tried a lemon and cream combo in a main course my kids swore it tasted like sunshine I have not stopped making it since
Ingredients
- Boneless skinless chicken thighs: tender and full of flavor look for ones that are plump and have no odor for best results
- Yellow onion: gives sweetness and depth pick one that feels heavy for its size with no soft spots
- Garlic cloves: add pungency mince them fresh for the strongest flavor
- Frozen peas: bring a pop of color and subtle sweetness choose bright green peas for peak freshness
- Lemon zest and juice: offer the signature citrus tang select lemons that feel heavy and have thin glossy skin
- Fresh parsley: provides a hit of herbal freshness flat leaf parsley works best here
- Long grain white rice: gives a fluffy base be sure to rinse it thoroughly to avoid clumping
- Heavy cream: turns everything velvety use full fat cream for that silky finish
- Unsalted butter: mellows and enriches always use fresh butter for the best creamy taste
- Low sodium chicken broth: keeps the dish savory but not salty choose a clear broth that tastes great on its own
- Salt black pepper dried thyme and chili flakes: bring balance and subtle heat pick dried thyme that is aromatic and not dusty
Instructions
- Season the Chicken Thighs:
- Coat both sides of the chicken thighs evenly with salt black pepper and dried thyme Make sure you massage the spices fully into the meat so every bite is flavorful
- Brown the Chicken:
- Melt your butter in a large deep skillet or Dutch oven over medium high heat Add the chicken thighs for three to four minutes per side until they are golden brown with crisp edges This step locks in juices and builds a savory base Remove the chicken and set aside on a clean plate
- Cook the Aromatics:
- Add finely chopped onion to the same pot and stir constantly for two to three minutes until the onion softens and turns translucent Now add minced garlic and stir for thirty seconds until fragrant Avoid burning as this gives a bitter taste
- Toast and Deglaze the Rice:
- Add rinsed rice to the cooked onion mixture Stir to coat every grain with the buttery onions which ensures fluffy results Next pour in low sodium chicken broth sprinkle over lemon zest and add chili flakes if you want a bit of heat Make sure you scrape up any flavorful browned bits stuck to the bottom
- Simmer with the Chicken:
- Nestle browned chicken thighs back into the rice in a single layer Make sure they are partially submerged Bring the mixture to a gentle boil then immediately lower the heat Cover with a tight fitting lid and simmer gently for twenty minutes so the rice absorbs the flavors and the chicken turns juicy
- Finish with Cream and Vegetables:
- Remove the lid and add frozen peas heavy cream and freshly squeezed lemon juice Stir gently so as not to break up the chicken Cover again and cook on low for five more minutes for the rice to finish cooking and everything to thicken up
- Rest and Garnish:
- Turn off the heat Sprinkle over generous amounts of freshly chopped parsley Taste and adjust seasoning as needed Let the dish stand covered for five minutes before serving so the juices can reabsorb into the rice
Save The burst of flavor from fresh lemon is my secret weapon and parsley adds brightness to every bite This dish always reminds me of Sunday evenings with my family passing the pot around the table and sneaking extra spoonfuls of the creamy sauce
Storage Tips
Let leftovers cool to room temperature then spoon into airtight containers This dish keeps well refrigerated for up to three days If you want to freeze scoop into single serve portions and freeze for up to two months Add a splash of extra broth when reheating to revive the creamy texture
Ingredient Substitutions
Swap chicken breasts for thighs if that is what you have but shorten the initial browning time to avoid overcooking You can use brown rice instead but extend simmering by at least fifteen minutes or until grains are fully cooked If you are out of cream stir in a splash of whole milk near the end and finish with a pat of extra butter for richness
Serving Suggestions
Serve with a simple green salad or roasted vegetables for a complete meal For a bit more lemony punch offer lemon wedges at the table I also love pairing it with a crisp Sauvignon Blanc because that acidity cuts through the creamy sauce
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This recipe brings zesty lemon flavor and velvet creaminess to a one pot classic Your family will love its bright fresh taste and you'll love how easy it is to make