One-Pot Lemon Chicken Rice (Print)

Zesty chicken and rice soup with vegetables in one pot

# Ingredients:

→ 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 tsp dried thyme
13 - 1/2 tsp dried oregano
14 - Salt and black pepper, to taste
15 - 2 tbsp fresh parsley, chopped (plus extra for garnish)

→ Oils

16 - 1 tbsp olive oil

# 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 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.

# Pro Tips:

01 -
  • It's genuinely done in under an hour, which means weeknight dinner that doesn't feel rushed or compromise.
  • The lemon keeps everything from tasting heavy, even though you're eating a full meal in a bowl.
  • One pot means minimal cleanup, and that alone changes how often you'll actually make it.
02 -
  • Don't skip rinsing the rice—cloudy broth is forgivable but it changes how the soup looks and feels to eat.
  • The lemon juice must go in at the very end or the acid will break down the spinach and make it gray; trust the timing on this one.
03 -
  • Make this soup on a day when you have a little breathing room—it tastes noticeably better when you're not rushing through the cooking.
  • If you're cooking for picky eaters, dice everything smaller and let the rice cook a minute longer so the texture is softer overall.
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