One Pot Lemon Herb Chicken and Rice with Asparagus
This complete one-pot meal combines crispy-skinned chicken thighs with herbed rice, tender asparagus, and bright lemon flavors. The chicken is first seared to develop a golden crust, then nestled atop seasoned rice and vegetables to finish cooking together. White wine adds depth while the cast iron skillet's retained heat perfectly steams the rice. Sun-dried tomatoes contribute Mediterranean flair, while oregano, dill, and lemon pepper create an aromatic herb blend. Perfect for busy weeknights when you want a satisfying dinner with minimal cleanup.
Ingredients
- 3 ½ pounds chicken thighs, skin on
- 2 tablespoons olive oil
- 1 tablespoon dried oregano, crushed
- ½ tablespoon salt
- 1 teaspoon lemon pepper
- ½ teaspoon dried dill
- 2 cloves garlic
- 2 tablespoons sun dried tomatoes, in oil, chopped
- 1 cup white rice
- 1 cup white wine, or chicken stock
- 1 cup chicken broth
- 1 bunch asparagus, trimmed and cut into 1-inch strips
- fresh lemon juice
Instructions
- 1
Mix oregano, salt, lemon pepper, and dill together
- 2
Rub chicken thighs with olive oil using gloved hands
- 3
Coat chicken completely with spice mixture
- 4
Heat skillet over medium heat
- 5
Place chicken skin-side down and cook for 5 minutes until crispy and golden
- 6
Flip chicken and cook another 5 minutes then remove and set aside
- 7
Add garlic and sun-dried tomatoes to skillet and sauté for 1 minute
- 8
Add rice and stir to absorb oils
- 9
Add white wine and cook for 1 minute to burn off alcohol
- 10
Add chicken broth and stir well
- 11
Layer asparagus evenly in skillet
- 12
Place chicken skin-side up on asparagus and add any juices back to skillet
- 13
Cover tightly and bring to boil
- 14
Boil for 3 minutes then turn off heat
- 15
Let sit covered for 15 minutes to finish cooking
- 16
Check chicken temperature with thermometer
- 17
Optionally broil on high for a couple minutes for extra texture
- 18
Drizzle with fresh lemon juice and serve
Tips
Use a tight-fitting lid to prevent steam from escaping during the final cooking phase
Check that chicken reaches safe internal temperature with an instant-read thermometer
For extra crispy skin, broil the finished dish for 2-3 minutes before serving
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can prep chicken with spices up to 4 hours ahead and refrigerate
Serve immediately while hot, garnished with fresh lemon juice
Common Mistakes
Use tight-fitting lid to avoid rice becoming mushy from steam loss
Don't skip the alcohol burn-off step to avoid harsh wine flavor
Substitutions
FAQ
Can I use boneless chicken thighs instead?
Yes, but reduce the initial searing time to 3-4 minutes per side since boneless thighs cook faster than bone-in pieces.
What if I don't have white wine?
Simply use an additional cup of chicken broth instead. The dish will be equally flavorful without the wine's acidity.
How long will this keep in the refrigerator?
Store covered leftovers for up to 3 days. Reheat gently with a splash of broth to restore moisture.