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One pot lemon chicken and rice with artichokes in a white dish, garnished with parsley, feta, and lemon zest on a wooden surface.

One Pot Lemon Chicken and Rice with Artichokes

This one pot lemon chicken and rice recipe is the ultimate solution for busy weeknights. Packed with bright lemon flavor, savory chicken, tender rice, and Mediterranean-inspired artichokes, it’s a complete meal made in one pot! Perfect for those craving a tangy and healthy twist on classic chicken and rice dishes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 2 Tbsp chopped parsley (optional garnish)

Equipment

  • Deep skillet or Dutch oven with lid

Method
 

  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!

Notes

For best results, let the dish rest for 5 minutes after cooking to ensure the rice finishes steaming evenly and doesn’t stick to the bottom of the pot. Customize with extra spices or a protein boost by adding sliced sausage or chickpeas.