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Shot of a plate with a base of rice, kale, and vegetables and baked chicken thighs sitting on top

One Pot Lemon Chicken & Rice with Kale

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  • Author: cooktimestory
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately as is or with fresh chopped parsley as garnish.
  • Prep Time: 15
  • Cook Time: 35
  • Category: Entree

Find it online: https://cooktimestory.com/2025/05/05/one-pot-lemon-chicken-rice-with-kale/