One Pot Lemon Chicken & Rice with Kale
Lemon chicken thighs and rice with kale is the perfect weeknight dinner for those nights when you’re craving a home-cooked meal, but don’t want anything too fussy. The chicken thighs are juicy and flavorful, and the earthiness of the kale combined with the lemony brightness of the rice combine to make a truly nourishing and satisfying meal. You’ll be reaching for seconds!
This dish has been on regular rotation in our kitchen for years and for good reason! It’s easy to put together and the chicken thighs are seasoned with spices that are already in our pantry, saving us an unnecessary grocery trip. Plus, it’s just so delicious that it’s very hard in our household to have leftovers because they’re just that good.
These lemon chicken thighs make for a perfect weeknight meal or impromptu dinner with friends, and you can easily double or triple the recipe to your liking. And best of all, cleanup is a breeze! One pot and you’re all done.
Why you’ll love this recipe
- Easy to make: No complicated steps to follow to make this dish! The chicken thighs are seasoned and cooked in a pan, then removed to add garlic, onion, rice, and kale, before being added back in to finish in the oven.
- Less dishes: Everything is made in one pan, and less dishes = more time to relax and enjoy yourself!
- Packed with protein: Chicken thighs are an excellent source of protein, along with micronutrients like vitamin B12. And kale, our favorite leafy green vegetable, is loaded with vitamins and antioxidants that do good for your body.
Ingredients for lemon chicken & rice with kale
- Boneless, skinless chicken thighs: We use boneless thighs for this recipe, as we find them easier to prepare and cook. You can swap for bone-in, skin-on thighs, but they’ll require a bit more cooking time in the pan.
- Seasonings: The chicken thighs are seasoned with salt, pepper, paprika, and oregano.
- Onion and garlic: The essential base of this one-pan meal.
- White rice: We use long-grain white rice for this recipe, but you can use other types of long-grain rice like basmati and jasmine. The rice is toasted with the onion, garlic, and chicken juices, so that they’re rich with flavor, before being cooked in the oven.
- Lemon juice and chicken broth: Lemon adds a bright zing to the overall dish, while the chicken broth is used to cover the rice so that it can be cooked properly.
- Whole milk: Adds a creaminess to the dish.
- Shredded kale: Kale is cooked down with the rice to lend an earthy flavor to the dish, while providing a whole sleuth of nutritious benefits!
- Chopped parsley for garnish (optional)
How to make lemon chicken & rice with kale
Season the chicken thighs. Combine salt, pepper, paprika, and oregano and season both sides of the chicken with the spice mixture. Make sure to rub it all over, as we want maximum flavor from the chicken!
Cook the chicken. In a large pan or pot over medium-high heat, cook the chicken on both sides for about 5-7 minutes or until golden brown on the outside, but not fully cooked yet. Then remove from the pan and leave the juices behind for the next step.
Saute onion and garlic. In the pan with the chicken juices, add chopped onion and cook until softened (about 3 minutes), before adding in the garlic and cooking both for 1-2 minutes or until they’re translucent and fragrant.
Add rice. Add 1 cup of white rice that’s already been rinsed and drained, and stir vigorously in the pan for a few minutes so that the grains are slightly toasted.
Drop in everything else, including the kale. Add the chicken broth, water, lemon juice, and milk, ensuring that the rice is fully covered in liquid. Then toss a bunch of shredded kale (about 2 cups) into the mixture and cook until wilted.
Put the chicken back in and cook. Place the chicken thighs on top and transfer to the oven set to 375°F. Cook it uncovered for about 15-20 minutes or until all the liquid is absorbed and the rice is fluffy.
Serve as is or with chopped parsley on top for garnish.
More one pan recipes to love from us
- Sheet Pan Cod & Potatoes with Shallots
- One Pot Turmeric Chicken & Rice
- One Pan Paprika Chicken with Chickpeas
- One Pan Bucatini with Mussels
- One Pan Baked Lemon Chicken Thighs
- Sheet Pan Italian Sausage & Vegetables
- One Pan Chicken Pesto & Chickpeas
One Pot Lemon Chicken & Rice with Kale
- Total Time: 50 minutes
- Yield: 4 1x
Description
Lemon chicken thighs and rice with kale is the perfect weeknight dinner for those nights when you’re craving a home-cooked meal, but don’t want anything too fussy. The chicken thighs are juicy and flavorful, and the earthiness of the kale combined with the lemony brightness of the rice combine to make a truly nourishing and satisfying meal. You’ll be reaching for seconds!
Ingredients
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 1 1/2 teaspoons salt, additional to taste
- 1/2 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 Tablespoons olive oil
- 1/2 cup yellow onion, chopped
- 3 garlic cloves, finely chopped
- 1 cup dry white rice, rinsed
- 1 cup chicken broth
- 1 cup water
- 3/4 cup whole milk
- Juice of 1 lemon
- 2 cups shredded kale leaves
- 1/3 cup fresh chopped parsley, for garnish
Instructions
- Preheat oven to 375°F. Pat the chicken thighs dry with a paper towel and add to a small bowl. Evenly season both sides with oregano, paprika, salt, and pepper, and use your hands to rub the spice mixture thoroughly into the chicken.
- Heat olive oil in a large oven-safe pot over medium-high heat. Carefully add the chicken to the skillet in a single layer and cook until golden brown on the outside, but not quite cooked through, 5 to 7 minutes on each side. Transfer to a plate and set aside, then lower the heat to medium.
- In the same pot, add the chopped onion to the leftover oil and chicken juices and cook, stirring occasionally, until softened, about 3 minutes. Add the minced garlic and continue to stir, cooking until both the onion and garlic are translucent and fragrant, 1 to 2 minutes.
- Add the rice and toast, stirring frequently, until lightly toasted and golden brown, for 2 to 3 minutes. Add the chicken broth, water, milk, and lemon juice, and stir to combine. Make sure that the rice is fully covered in liquid.
- Add the chopped kale, mix well, and cook until wilted, about 1 minute. Place the chicken back on top and transfer everything to the oven. Cook, uncovered, until all the liquid is absorbed and the rice is fluffy, 15 to 20 minutes.
- Serve immediately as is or with fresh chopped parsley as garnish.
- Prep Time: 15
- Cook Time: 35
- Category: Entree
Simple and easy . Perfect for fast dinner
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