One Pot Lemon Rosemary Chicken and Rice Recipe

This one-pot chicken and rice recipe is balanced and worth repeating. 


– 1 Tbsp avocado oil – 1 yellow onion diced – 5 cloves garlic minced – 1 cup uncooked brown rice – 2 cups chicken broth – 2 tsp lemon zest – 2 Tbsp lemon juice – 1 Tbsp fresh rosemary finely chopped – 4 to 6 boneless skinless chicken thighs about 1.5 to 2 pound – 1 large crown broccoli chopped into floret

Heat avocado oil in a large thick-bottomed pot (like my Dutch oven) over medium-high heat. Sauté the chopped onion for 5 minutes, stirring occasionally, until softened. 

Step 1


Add the brown rice and garlic and cook for 3 more minutes. Stir in rosemary, lemon zest and juice, and chicken broth. 

Step 2

Put the chicken thighs in the pot in a single layer to avoid overlap.  Lid the pot and boil it. Cook for 40 minutes on low heat. 

Step 3

Add chopped broccoli florets to the pot without the lid. Replace the cover and cook for 5–10 minutes until the broccoli and rice are done.  

Step 4

Enjoy chicken and rice with broccoli and grated parmesan cheese on top! 

Step 5

See Also

See Also

Easy 30-Minute Chana Saag Recipe