Description
One-pot comfort with flavor-forward citrus. Chicken, rice, and caramelized lemon — minus the bitterness. A solo dinner that tastes like a win.
Ingredients
1 skin-on, bone-in chicken thigh
1/2 cup long-grain white rice
1 small thin-skinned lemon (e.g. Meyer)
1 cup low-sodium chicken broth
1 tbsp olive oil or butter
1 small garlic clove, minced
1/4 tsp turmeric or smoked paprika (optional)
Salt, to taste
Fresh parsley or microgreens (for garnish)
Instructions
1. Slice half the lemon. Blanch slices twice in boiling water and pat dry.
2. Sear lemon slices in oil until browned; remove and set aside.
3. Season chicken with salt and sear until golden on both sides; remove.
4. Sauté garlic, stir in rice and optional spice, and toast briefly.
5. Add broth and nestle chicken in, skin-side up. Cover and simmer ~18 minutes.
6. Stir in juice from remaining lemon half. Top with caramelized slices and herbs.
Notes
- Use thin-skinned lemons to minimize bitterness.
- Blanching lemon slices twice helps remove bitter compounds.
- Avoid overcooking lemon — add slices at the end for best flavor.
- Finish with lemon juice and zest off heat to preserve brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 1g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg
Keywords: how to avoid bitterness in lemon dishes, one pot chicken lemon rice, solo dinner recipe