Chicken Lemon Rice Recipe

Simmer the chicken

Place the chicken thighs in a medium pot and add 6 cups chicken broth, 1 bay leaf, 1 tsp salt, and 1 tsp cracked black pepper. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Partially cover and simmer until the chicken is cooked through (internal temperature 165°F / 74°C), about 12–15 minutes depending on thickness.

Remove the chicken to a plate and tent with foil. Reserve the broth in the pot; keep it at a gentle simmer. Remove and discard the bay leaf. When cool enough to handle, shred or chop the chicken into bite-sized pieces and set aside.

Prepare the aromatics

While the chicken simmers, finely chop the onion and mince the garlic. Rinse the rice in a fine-mesh sieve under cold running water until the water runs mostly clear; drain well. This removes excess starch for fluffy grains.

In a large saucepan or wide pot, heat 2 tbs olive oil and 1 tbs butter over medium heat until the butter foams. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the rinsed rice to the pot and stir to coat each grain in oil and butter. Toast the rice for 1–2 minutes until it becomes slightly glossy and aromatic; this helps separate the grains.

Carefully ladle 4 cups of the reserved hot chicken broth into the rice (reserve any remaining broth for thinning the soup if needed). Stir once, bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove the pot from heat and let it rest, covered, for 5 minutes to finish steaming.

Finish the soup

While the rice rests, combine 3 tbs fresh lemon juice and 1 tsp lemon zest in a small bowl. Taste and adjust brightness: if you prefer a more pronounced lemon flavor, add up to 1 additional tablespoon lemon juice.

Fluff the rice gently with a fork. Return the shredded chicken to the rice pot along with the lemon mixture, chopped parsley, and chopped dill if using. Stir gently to combine. If the soup looks too thick, add up to 1–2/3 cup of the reserved hot broth (or additional hot water) to reach desired soup consistency.

Season to taste with additional salt and 1 tsp freshly ground black pepper. Stir in 1 tsp olive oil or melted butter for a glossy finish.

Ladle the chicken lemon rice into bowls. Garnish with extra chopped parsley, a light sprinkle of lemon zest if desired, and a lemon wedge or thin slice on the side. Serve hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the texture.