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Brown Rice Recipes

One-Pot Lemon Chicken and Brown Rice Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 cup long-grain brown rice, rinsed
  • 2.5 cups low-sodium chicken broth
  • 1 lemon, zested and juiced
  • 5 oz baby spinach
  • 1/4 cup chopped fresh dill

Method
 

  1. Pat chicken dry, season with 1/2 tsp salt and pepper. Heat oil in a large heavy pot over medium-high. Sear chicken 4 minutes per side until golden, then transfer to a plate.
  2. Lower heat to medium, add onion and cook 5 minutes until soft. Stir in garlic and cook 30 seconds.
  3. Add rice and toast 1 minute, stirring to coat.
  4. Pour in broth, lemon zest, and remaining 1/2 tsp salt. Bring to a boil, return chicken and juices to the pot, cover, and simmer on low for 40 minutes.
  5. Remove from heat, add spinach, cover again, and let sit 3 minutes to wilt.
  6. Uncover, squeeze lemon juice over the top, add dill, and fluff with a fork. Serve hot.

Notes

For the best texture, rinse the rice until the water runs clear and avoid lifting the lid while it simmers. If your pot tends to burn, use a heat diffuser or check the rice at 35 minutes.