One Pot Chicken and Rice with Lemon

One pot chicken and rice has everything you need in a classic dinner recipe. Easy to assemble and clean up; it's absolutely delicious with a hint of bright lemon, tangy parmesan and a dash of cream for richness.

Course Main Course

Cuisine American

Prep Time 14

Cook Time 20

Total Time 34

Servings people

Calories 578kcal

Author Rachel Ballard

Ingredients

1.5 pounds boneless skinless chicken breasts thighs will work too
4 tablespoons butter grass fed is best; see note 1
1 cup onion diced
2 teaspoons Italian seasoning
1 teaspoon sea salt see note 2
3 teaspoons garlic minced
1.5 cups Basmati rice rinsed in a colander and set aside
2 1/2 cups chicken broth see note 3
1/4 cup lemon juice fresh squeezed
3/4 cup parmesan cheese from a block, see note 4
1/3 cup cream raw or non homogenized is best, see note 5

Instructions

Cut the chicken into 1-inch pieces and set aside.
In a 12-inch or larger skillet with high sides, melt the butter over medium heat and add the diced onion.
Cook, stirring often until the onions begin to soften; about 4 minutes. Add the chicken pieces in a single layer and allow the chicken to brown on one side without moving it; 3 to 4 minutes
Flip the chicken and cook 1-2 minutes more. It won't be totally done in the center but that's fine.
Add the garlic, Italian seasoning and salt and stir to combine.
Add the rice, chicken broth, and lemon juice and stir. Cover with a lid and reduce heat to low. Allow the mixture to simmer for 15 to 20 minutes until the rice is soft.
Add the cream and parmesan, stir and taste for seasoning. Add extra salt or lemon if needed.

Notes

Note 1: Grass fed butter offers health benefits and better flavor compared to tub butters or margarine. Avocado oil or olive oil could be substituted.

Note 2: Sea salt is less salty than table salt and offers minerals essential for bodily functions. Try to choose a gray sea salt. If you are using table salt, reduce the amount used by half and adjust from there.

Note 3: Chicken broth is a key ingredient. Please don't use bouillon cubes, pastes or powders as the salt level is uncontrollable. If you can't make it homemade, please see my suggestions for boxed stocks in the post.

Note 4: Canned, powdered parmesan cheese contains fillers to prevent caking that can clump when melted. Use a block of real parmesan and grate it yourself for the best flavor and melt.

Note 5: Raw or non homogenized cream is the least inflammatory type of dairy. If you can't find it make sure the cream you buy is free from fillers and thickeners like carageenan. Plain full fat cultured yogurt or cultured sour cream could substitute here.

Nutrition