Description
A one-serving version of one pot chicken and rice with golden seared thigh, balanced rice texture, and a bold caramelized lemon twist.
Ingredients
1 bone-in, skin-on chicken thigh
1/2 cup long-grain white rice (rinsed)
1/2 cup low-sodium chicken broth
1/2 lemon (thinly sliced)
1 garlic clove (minced)
1/2 small shallot (diced)
1/2 tbsp olive oil
Salt and black pepper
1/4 tsp dried oregano (optional)
2–3 olives or 1 tsp capers (optional)
Fresh parsley or lemon zest (for garnish)
Instructions
1. Preheat oven to 400°F (200°C).
2. Season chicken with salt and pepper.
3. Caramelize lemon slices in olive oil, 2 minutes per side. Remove and set aside.
4. Sear chicken skin-side down in the same pan until browned. Remove.
5. Sauté shallot and garlic. Add oregano or olives if using.
6. Stir in rinsed rice and toast for 1 minute.
7. Add broth. Stir gently once.
8. Place chicken and caramelized lemons on top.
9. Cover tightly and bake for 25–28 minutes.
10. Let rest for 10 minutes covered before serving.
11. Garnish with parsley or lemon zest.
Notes
- Letting the dish rest after baking is essential to perfect rice texture.
- Use a small oven-safe skillet for optimal results.
- For more flavor, try adding olives or a sprinkle of feta before serving.
Nutrition
- Serving Size: 1 plate
- Calories: 475
- Sugar: 1g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 33g
- Cholesterol: 85mg
Keywords: one pot chicken and rice, single serving chicken and rice, caramelized lemon chicken