One Pot Lemon and Herb Chicken Rice
Chicken thighs, rice, peas and lots of lemon cooked together in one pan until the rice has soaked up every bit of flavour.
- Time45 min
- LevelEasy
- Costabout £1.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 499kcal
- 56.8gcarbs
- 3.5gof which sugars
- 9.2gfat
- 2.6gsaturates
- 45.1gprotein
- 3.4gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a wide pan with a lid over a medium-high heat. Add the chicken with the salt and brown for 5 minutes, turning once.
5 min - 2
Add the onion and cook for 4 minutes until soft, then add the garlic, oregano and turmeric and stir for 1 minute.
4 min - 3
Stir in the rice and pour in the hot water. Add the lemon zest and half the lemon juice.
- 4
Bring to a simmer, cover tightly and turn the heat to its lowest. Cook for 14 minutes without lifting the lid.
14 min - 5
Scatter the peas over the top, put the lid back on and leave off the heat for 8 minutes so the rice finishes steaming.
8 min - 6
The rice should be fluffy and the chicken cooked through with no pink inside. Fluff with a fork, add the rest of the lemon juice and the parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
