One-Pot Lemon Chicken Rice (Printable Version)

Zesty chicken and rice with fresh veggies, cooked together for a hearty, comforting meal.

# Ingredient List:

→ Meats

01 - 2 boneless, skinless chicken breasts (about 12.3 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 - 3.5 oz baby spinach (about 2 cups, packed)
07 - Zest and juice of 1 large lemon

→ Grains

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

→ Liquids

09 - 5.5 cups low-sodium chicken broth
10 - 2 cups water

→ Herbs & Seasonings

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, plus extra for garnish

→ Oils

16 - 1 tablespoon olive oil

# Step-by-Step Instructions:

01 - Heat olive oil in a large 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 all ingredients evenly.
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 - Discard 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.
08 - Serve hot, garnished with extra parsley and lemon slices if desired.

# Expert Advice:

01 -
  • Everything happens in one pot: No juggling multiple pans or complicated cleanup while you're already tired.
  • The lemon is the secret: It brightens everything without making the soup taste sour, just incredibly alive and fresh.
  • It's ready faster than takeout: Fifty minutes from start to finish, and most of that is hands-off simmering.
  • Naturally wholesome: No cream needed, no shortcuts that leave you feeling heavy afterward.
02 -
  • Rinse your rice: This removes excess starch and keeps the soup from becoming gluey, a discovery I made after years of serving soup that looked more like risotto.
  • Low-sodium broth is non-negotiable: Store-bought regular broth is so salty that you can't control the final flavor, and you'll end up with something that tastes overly seasoned and flat.
  • Add the lemon at the very end: If you add it too early, some of that brightness cooks away, and the whole point is that fresh zing.
03 -
  • For extra richness: Stir in a tablespoon or two of cream or a beaten egg yolk at the very end, stirring constantly so it doesn't curdle, and you've created something closer to egg drop soup.
  • Make it heartier: Add white beans, diced potatoes, or pearl barley instead of some of the rice, and you've got a soup that's almost a stew.
  • Prep ahead: Dice all your vegetables the night before and store them separately in containers, then everything comes together in the time it takes to heat oil and sauté.
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