One Pot Lemon Herb Chicken & Rice

A cast-iron skillet filled with seasoned, roasted chicken thighs on a bed of rice mixed with green vegetables, garnished with thyme and lemon wedges.

5 from 1 vote

One Pot Lemon Herb Chicken & Rice

White Wine Lemon Chicken and Rice is a one pot meal with rich and fresh flavors. Added tomatoes and asparagus make this a truly one skillet dinner that can feed the whole family.

Course dinner, Main Course

Cuisine American, Italian

Keyword chicken, chicken breasts, chicken thighs, herbs, rice

Prep Time 15

Cook Time 30

Servings servings

Calories 718kcal

Author Paula

Ingredients

3.5 pounds chicken thighs skin on
2 Tablespoons olive oil
1 Tablespoon crushed dried oregano
½ Tablespoon salt
1 teaspoon lemon pepper
½ teaspoon dried dill
2 cloves garlic clove
2 Tablespoons sun dried tomatoes in oil chopped
1 cup white rice
1 cup white wine or another cup of chicken stock
1 cup chicken broth
1 bunch asparagus trimmed and cut into 1-inch strips
fresh lemon juice

Instructions

Before starting, be sure your 12 inch or 14 inch skillet has a tight fitting lid preventing steam from escaping.
Mix the spices together. Use gloved hands to rub the chicken thighs with olive oil. Coat the entire thigh with spice mix.
3.5 pounds chicken thighs skin on, 2 Tablespoons olive oil, 1 Tablespoon crushed dried oregano, ½ Tablespoon salt, 1 teaspoon lemon pepper, ½ teaspoon dried dill
Heat the skillet over medium. Place the chicken skin side down once hot for 5 minutes. Skin should become crispy and golden brown. Flip the chicken and cook for another 5 minutes before removing from the skillet and setting aside.
Add the garlic and sundried tomatoes to the skillet. Sauté for 1 minute.
2 cloves garlic clove, 2 Tablespoons sun dried tomatoes
Add the white rice and stir to absorb any leftover oils.
1 cup white rice
Add the white wine. Allow to cook for 1 minute so alcohol can burn off. Add the chicken broth. Stir well.
1 cup white wine, 1 cup chicken broth
Add the asparagus in an even layer to the skillet. Place the chicken thigh skin side up on the asparagus. Add any remaining juices back to the skillet.
1 bunch asparagus
Cover tightly and bring to a boil. Boil for about 3 minutes, then shut the burner off. The rice and chicken will continue to cook in the hot cast iron.
After 15 minutes, remove the top and check the chicken with an instant read thermometer. To add extra texture to the chicken thighs, broil on high for just a couple minutes. Drizzle fresh lemon juice over the contents of the skillet and serve.
fresh lemon juice

Nutrition