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- 1 lb boneless, skinless chicken thighs - 1 cup long-grain rice (basmati or jasmine) - 4 cups chicken broth - 1 cup heavy cream - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - Zest of 1 lemon - Juice of 1 lemon - Salt and freshly ground black pepper to taste - Fresh parsley, chopped - Lemon slices In this dish, the chicken thighs bring a rich flavor and tenderness. I often choose basmati or jasmine rice for their light texture. The chicken broth adds depth, making this meal feel complete. Heavy cream ensures a creamy consistency that envelops every bite. The onion and garlic create a fragrant base. When they sauté, they release sweet and savory notes that elevate the dish. Adding olive oil helps to cook these aromatics evenly. Dried oregano gives a warm touch, while the lemon zest and juice add brightness. Salt and pepper enhance all the flavors, making them sing. For garnishes, fresh parsley adds a pop of color and freshness. Lemon slices are a lovely touch, brightening the dish visually and flavor-wise. Each ingredient plays a role in creating this delightful one-pot meal. First, heat 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté the onion until it turns translucent. This takes about 3 to 4 minutes. Next, add 3 cloves of minced garlic and 1 teaspoon of dried oregano. Stir well to mix. Cook for another minute until the garlic smells great. Be careful not to burn it. Now, add 1 pound of boneless, skinless chicken thighs cut into bite-sized pieces. Season the chicken with salt and freshly ground black pepper. Cook the chicken, stirring often, until it turns brown on all sides. This should take around 5 to 7 minutes. Gradually pour in 4 cups of chicken broth. Bring the mix to a gentle simmer. Next, add 1 cup of long-grain rice, the zest of 1 lemon, and the juice of 1 lemon. Stir everything well to make sure it is evenly mixed. Cover the pot with a lid and reduce the heat to low. Cook for 18 to 20 minutes. Do not lift the lid while it cooks. This keeps the steam in and helps the rice cook perfectly. Once the rice is tender, remove the pot from heat. Stir in 1 cup of heavy cream until it is fully blended. If it looks too thick, add a splash of chicken broth to thin it out. Taste the dish and add more salt and pepper if needed. Let the dish sit for about 5 minutes off the heat. This helps it thicken a bit and lets the flavors mix well. Serve the creamy lemon chicken and rice in bowls. Garnish each bowl with fresh parsley and a lemon slice for extra flavor and color. - How to ensure perfect rice texture To get fluffy rice, use long-grain rice like basmati or jasmine. Rinse the rice in cold water. This removes excess starch and helps keep the grains separate. When cooking, keep the pot covered and avoid lifting the lid. This traps steam and cooks the rice evenly. - Adjusting creaminess and seasoning For a creamier dish, stir in the heavy cream slowly. If it feels too thick, add a splash of chicken broth. Taste your dish as you go. Add salt and pepper to make the flavors pop. Small tweaks can make a big difference. - Efficient chopping techniques Use a sharp knife for quick and safe chopping. Cut the onion and garlic finely to release their flavors. For chicken, chop it into even pieces. This helps it cook evenly and quickly. - Pre-measuring ingredients for convenience Measure out all your ingredients before you start cooking. This makes your cooking process smoother. You won’t have to pause to find or measure ingredients as you go. - Balancing acidity with cream Lemon juice adds brightness but can be sharp. The heavy cream softens the acidity. Start with a little lemon juice, then add more if needed. This way, you control the tanginess. - Enhancing zest for more brightness Use fresh lemon zest to brighten the dish. Grate the zest finely to release more oils. This adds a fragrant aroma and deeper flavor without more acidity. A little zest goes a long way in enhancing your dish. {{image_4}} You can swap chicken thighs for chicken breasts. Chicken breasts are leaner and cook faster. They still taste great in this dish. If you prefer a different rice, you can use arborio or brown rice. Just remember that different rice types may change cooking times. Adding veggies can make this dish even better. Spinach or peas mix well with the creamy sauce. You can also try fresh herbs like basil or thyme. They add depth and freshness to each bite. Spices like paprika or red pepper flakes can bring some heat. If you want to make it dairy-free, use coconut milk instead of heavy cream. It keeps the dish creamy while adding a subtle sweetness. For gluten-free options, choose rice like jasmine or basmati. Always check labels for gluten-free assurance. To keep your creamy lemon chicken and rice fresh, store it in an airtight container. Make sure it cools first before sealing it up. This way, you prevent condensation, which can make the dish soggy. It lasts in the fridge for about 3 to 4 days. Always check for any strange smells or changes in color before eating. If you want to freeze your leftovers, choose a freezer-safe container. Glass or heavy-duty plastic works well. Leave some space at the top for expansion. This dish can be frozen for up to 2 months. When you're ready to eat, thaw it in the fridge overnight. You can reheat your dish in the microwave or on the stovetop. If using the microwave, heat it in short bursts. Stir in between to ensure even heating. If you use the stovetop, add a splash of chicken broth. This helps maintain the creaminess. Stir gently while warming to keep it smooth and delicious. It takes about 40 minutes to make this dish. You need 10 minutes to prep the ingredients. Cooking the chicken and rice takes about 30 minutes. Here’s a breakdown: - Prep Time: 10 minutes - Cook Time: 30 minutes This includes sautéing, simmering, and finishing with cream. Yes, you can prepare this dish ahead of time. Here are some tips for meal prepping: - Cook the chicken and rice as directed. - Let it cool completely before storing. - Place it in an airtight container. - Keep it in the fridge for up to 3 days. When ready to eat, reheat it on medium heat until hot. This creamy lemon chicken pairs well with various sides. Here are some ideas: - Steamed broccoli for a healthy crunch. - A simple side salad for freshness. - Garlic bread to soak up the creamy sauce. - Roasted veggies for added flavor. These sides enhance the meal and add more color to your plate. If you like heat, here are a few ideas: - Add red pepper flakes while cooking the chicken. - Mix in diced jalapeños for a fresh kick. - Use spicy chicken broth if you can find it. - Serve with hot sauce on the side. These additions will give your dish a nice spicy twist, perfect for heat lovers. This recipe for One Pot Creamy Lemon Chicken and Rice combines simple ingredients for a delicious meal. We covered easy steps from sautéing onions to finishing touches with cream. Remember, prep matters; it keeps things smooth in the kitchen. You can also adjust flavors or swap ingredients to fit your taste. Enjoy leftovers with smart storage tips. This dish is versatile and can shine on any table, bringing joy to every meal. Cook with confidence and share this dish with those you love!

One Pot Creamy Lemon Chicken and Rice

Discover the delightful flavors of Zesty One Pot Creamy Lemon Chicken and Rice, a dish that's both comforting and easy to make! This recipe combines tender chicken, creamy goodness, and a zesty lemon twist all in one pot. Perfect for busy weeknights, it takes just 40 minutes from prep to table. Dive into this creamy comfort food and brighten your dinner tonight! Click to explore the recipe and make your kitchen smell amazing!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup long-grain rice (such as basmati or jasmine)

4 cups chicken broth

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

Zest of 1 lemon

Juice of 1 lemon

1 cup heavy cream

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes translucent and soft, approximately 3-4 minutes.

    Add the minced garlic and dried oregano to the pot, stirring well to combine. Cook for an additional minute until the garlic is fragrant, being careful not to burn it.

      Introduce the bite-sized chicken pieces to the pot and season generously with salt and freshly ground black pepper. Cook the chicken, stirring occasionally, until it is browned on all sides, about 5-7 minutes.

        Gradually pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the rice, followed by the lemon zest and lemon juice, ensuring everything is evenly distributed.

          Cover the pot with a lid, then reduce the heat to low. Cook for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Be sure to avoid lifting the lid during cooking to keep the steam in.

            Once the rice has finished cooking, remove the pot from heat and stir in the heavy cream until fully blended and creamy. If the mixture appears too thick, you can add an extra splash of chicken broth to reach your desired creaminess.

              Taste the dish and adjust the seasoning with additional salt and freshly ground black pepper, if needed.

                Allow the dish to sit for about 5 minutes off the heat to thicken slightly, making sure the flavors meld beautifully.

                  Serve the creamy lemon chicken and rice into bowls, garnishing each serving with a sprinkle of fresh parsley and a lemon slice on top for an added touch of brightness.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4