Flavorful One Pot Lemon Chicken and Rice with Artichokes

One pot lemon chicken and rice is your ultimate weeknight dinner solution. This dish is packed with zingy lemon flavor, savory chicken, and tender rice, all cooked together with juicy artichoke hearts for a hint of Mediterranean flair. The best part? It’s all made in one pot, saving you time both in cooking and cleanup.

I first made this recipe on a night when I needed something quick, yet packed with flavor. That’s when I fell in love with how effortlessly delicious it is. Plus, with all the ingredients cooking together, the flavors meld into pure magic. If you’re looking for an easy lemon chicken and rice recipe that’ll impress your taste buds and keep dishes to a minimum, you’ve come to the right place!

How to Make One Pot Lemon Chicken and Rice with Artichokes

This recipe couldn’t be easier. With just 5 minutes of prep and 25 minutes of cooking, you’ll have a flavorful, satisfying meal ready in under 30 minutes. Let’s dive into what you’ll need and how to make it step by step!

Ingredients for One Pot Lemon Chicken and Rice

Here’s everything you’ll need to whip up this tasty dish. These ingredients are simple, affordable, and can often be found in your pantry or fridge.

• 1 fresh lemon
• 1 lb. boneless, skinless chicken breasts
• 2 Tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper
• 1/4 tsp salt
• 1 12oz. jar quartered artichoke hearts, drained and roughly chopped
• 1 cup long-grain white rice
• 1.5 cups chicken broth
• 1 oz. feta cheese crumbles
• Optional garnish: 2 Tbsp chopped parsley

You’ll also need a deep skillet or Dutch oven with a lid—perfect for keeping all those flavors locked in.

Step-by-Step Instructions for Perfect One Pot Lemon Chicken and Rice

Let’s get cooking! Follow these simple steps to create a dish packed with flavor in no time.

1. Prep your ingredients. Zest and juice the lemon (you’ll need about 2 Tbsp lemon juice and 1/2 tsp zest, plus extra for garnish). Mince the garlic, drain and chop the artichoke hearts, and cut the chicken into ½-inch pieces.
2. Sauté the chicken. Heat olive oil in your skillet over medium heat. Add the chicken pieces and sauté for 2 minutes. The chicken won’t be fully cooked yet, but that’s okay—it’ll finish cooking later.
3. Add the aromatics and spices. Stir in the minced garlic, oregano, crushed red pepper, and salt. Cook for about 1 minute until fragrant.
4. Add the rest of the ingredients. Toss in the artichoke hearts, uncooked rice, chicken broth, 2 Tbsp lemon juice, and 1/2 tsp lemon zest. Give it a quick stir, then cover with a lid and increase the heat to medium-high to bring it to a boil.
5. Simmer and cook. Once boiling, reduce the heat to low and let everything simmer for 15 minutes. Avoid lifting the lid or stirring—it’s key to letting the rice cook properly.
6. Let it rest. After 15 minutes, remove the skillet from the heat but keep the lid on. Let it rest for 5 minutes to steam and finish cooking.
7. Finish with toppings. Fluff the rice with a fork and redistribute the chicken and artichokes evenly. Sprinkle feta cheese on top and garnish with parsley and extra lemon zest, if desired. Serve hot, and enjoy!

Jake’s Tips for Perfect One Pot Lemon Chicken and Rice

Want to nail this recipe every time? Here are a few tips from my kitchen to yours:

• Use fresh lemon juice: The bright, fresh flavor of real lemon juice makes a huge difference compared to bottled juice.
• Don’t skip the resting time: Letting the skillet sit for 5 minutes after cooking helps the rice steam evenly and prevents it from sticking to the pot.
• Customize to your taste: Prefer more spice? Add extra crushed red pepper. Want more protein? Toss in chickpeas or sliced sausage for variety.
• Clean in a snap: While the dish cooks, wash any prep tools so you can enjoy dinner without a pile of dirty dishes.

One Pot Lemon Chicken and Rice FAQs

Still have questions? Here are some common ones about this recipe:

• Can I use brown rice instead of white? Yes, but you’ll need to adjust the cooking time and liquid. Brown rice typically takes 40-45 minutes to cook, so add more broth as needed.
• How do I store leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to prevent drying out.
• Can I make this dish vegetarian? Absolutely! Swap the chicken for chickpeas or tofu and use vegetable broth instead of chicken broth for a hearty, vegetarian-friendly option.
• What other vegetables can I use? You can add spinach, cherry tomatoes, or olives for more Mediterranean vibes. Just toss them in at the end so they don’t lose their texture.
• Is this dish freezer-friendly? It’s not ideal for freezing, as the rice can become mushy when reheated. Stick to enjoying it fresh or within a few days of making it.

Ready to Try This One Pot Lemon Chicken and Rice Recipe?

There you have it—a quick and flavorful dinner that’s perfect for busy weeknights or whenever you’re craving something bright and hearty. I’d love to hear how it turns out for you! Share your results in the comments below, or tag KitchenShortcuts.net on social media so we can see your creations.

If you’re looking for more easy dinners like this, check out other one-pot meals on my site. Happy cooking!