A bright, comforting, and wholesome dinner — all in one pan.
When weeknights feel rushed and energy is low, having a simple one-pot dinner recipe in your back pocket can be a game-changer. This One-Pot Lemon Chicken with Jasmine Rice is exactly that: vibrant, nourishing, and packed with flavor — without a pile of dishes.
With tender seared chicken thighs, fluffy jasmine rice, and a creamy hint of coconut milk, this dish hits all the right notes: savory, zesty, and satisfying. It’s made with real, whole ingredients and comes together with minimal effort — perfect for a quick nutritious meal any night of the week.
Why You’ll Love This Recipe
- One pot = easy cleanup
- Naturally gluten-free and dairy-free
- Bright lemon and creamy coconut milk create a rich, balanced flavor
- Packed with protein and satisfying carbs for a complete meal
- Family-friendly and great for leftovers
Ingredients
- 1 lb chicken thighs (3–4 thighs)
- 1.5 cups jasmine rice, rinsed
- 1/4 cup red onion, finely chopped
- 4 cloves garlic, minced
- 1/3 cup coconut milk
- 2 cups low-sodium chicken broth
- Juice of 1 lemon (plus extra wedges for serving)
- 2–3 tbsp avocado oil
- 1 tsp paprika
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F.
Grab a deep skillet or Dutch oven — make sure it’s oven-safe. - Sear the chicken:
Heat avocado oil over medium-high. Season chicken thighs with paprika, salt, and pepper. Sear for about 3 minutes per side until golden. Remove and set aside. - Sauté aromatics:
Lower heat to medium. In the same skillet, add red onion and garlic. Sauté for 2–3 minutes, until fragrant and slightly softened. - Toast the rice:
Add rinsed jasmine rice to the skillet and stir for 2 more minutes, letting the rice absorb the aromatics. - Add liquid & bring to a boil:
Pour in chicken broth and lemon juice. Stir and bring the mixture to a gentle boil. - Simmer & stir in coconut milk:
Once boiling, reduce heat to low. Stir in coconut milk until well combined. - Bake to finish:
Nestle the seared chicken thighs back into the pot. Cover with a lid and transfer to the oven. Bake for 12 minutes, or until the rice is tender and liquid is absorbed. - Garnish & serve:
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley and a lemon wedge. Serve warm and enjoy!
Make It Count Tips:
- Meal prep bonus: This reheats beautifully, making it ideal for lunch the next day.
- Flavor boost: Add lemon zest or a pinch of chili flakes for an extra kick.
- Veggie add-in: Stir in a handful of spinach or frozen peas right before baking for added greens.
This healthy one-pot chicken and rice dish is all about flavor and ease — with every bite delivering citrusy brightness and creamy depth. It’s comfort food, leveled up.
Let us know in the comments if you made it, — we love seeing your creations!
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