One-Pot Lemon Chicken Rice (Printer View)

A zesty, comforting soup with tender chicken, fluffy rice, and fresh vegetables in a lemony broth.

# What you'll need:

→ Meats

01 - 2 boneless, skinless chicken breasts (about 12 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 1/2 cups baby spinach, packed
07 - Zest and juice of 1 large lemon

→ Grains

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

→ Liquids

09 - 5 1/2 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

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing 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.
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 -
  • It comes together in under an hour and feeds four people without leaving your sink looking like a disaster zone.
  • The lemon juice hits you with brightness just when you need it most, cutting through richness and making each spoonful feel fresh.
  • Rice and chicken cook in the same liquid, soaking up all the flavor while you stand back and let it happen.
02 -
  • Rice needs to be rinsed before cooking or the broth turns cloudy—I learned this the hard way my first attempt and now make it part of my routine without thinking.
  • Adding the spinach and lemon at the very end is what separates this from tasting like regular chicken soup, so don't skip that step or add either ingredient earlier than the recipe states.
  • The soup continues thickening as it sits, so if you're serving later, thin it with extra broth before reheating.
03 -
  • Use a meat thermometer to know exactly when your chicken reaches 165°F—this takes the guesswork out and guarantees tender rather than dried out chicken.
  • If your lemon feels hard before zesting, roll it firmly on the counter with the heel of your hand to release oils and make the zest easier to remove.
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