One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf

There’s something undeniably comforting about one-pot meals. Imagine the aroma of succulent chicken thighs melding with zesty lemon and fragrant rosemary—it’s like a warm hug from the inside out. This recipe for One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf has become one of my go-to dishes, and I can’t wait to share it with you. It’s simple yet fancy enough for an intimate dinner—or just a cozy night in. What makes it even better? It’s all made in one pot, meaning less cleanup and more time to enjoy that gorgeous meal.

Why you’ll love this recipe

Let’s talk flavor! This dish is a symphony of tastes, where juicy chicken meets the tang of lemons and the warm embrace of rosemary. The Dijon mustard adds a touch of sophistication, making each bite feel like a special occasion. And can we talk about the rice? Cooked right in the chicken’s flavorful broth, it soaks up all those delicious juices, ensuring every grain is a taste sensation.

But the real charm of this recipe lies in its simplicity. You can whip this up on a weeknight in about 30 minutes, and yet it feels like you’ve spent hours in the kitchen crafting something gourmet. Not to mention, the leftovers (if there are any) make for delightful next-day lunches. This is not just food; it’s nourishment for your soul, a dish that tells stories and brings people together.

Gather these ingredients

Let’s get to the good stuff—the main characters of this culinary adventure.

• 4 chicken thighs: These beauties are juicy, tender, and full of flavor. If you’re craving something leaner, chicken breasts can step in, but you’ll need to adjust the cooking time.

• 2 tablespoons Dijon mustard: This adds a lovely tang and sophistication. If you’re out, whole-grain mustard works too, just with a bit more texture.

• 2 lemons (juiced and zested): Freshly squeezed lemon juice brings brightness, while the zest adds an aromatic kick. If lemons are scarce, you can sub with lemon juice from a bottle, but fresh always wins!

• 2 cups chicken broth: Homemade is splendid, but store-bought works perfectly fine, too. Just look for a low-sodium option if you can.

• 1 cup long-grain rice: This variety gives the perfect fluffy texture. Jasmine or basmati are excellent alternatives if you’re feeling adventurous.

• 2 tablespoons olive oil: Get those flavors dancing! This is your cooking fat of choice, essential for searing that chicken.

• 1 teaspoon dried rosemary: If you happen to have fresh rosemary, use it! It brings a more profound flavor.

• Salt and pepper to taste: These are essentials for seasoning. Don’t shy away from adding a bit more as you go.

• 2 tablespoons butter: Because butter makes everything better—trust me!

• Chopped parsley for garnish: Bright and fresh, this is your finishing touch, adding color and a hint of herbaceousness.

The cooking process explained

Now, let’s roll up our sleeves and dive into the making of this delightful dish!

1. Heat the olive oil in a large pot over medium heat. You want it hot enough that a drop of water sizzles but not so hot that anything burns.

2. Season the chicken thighs with salt and pepper. Then, sear them in the pot skin-side down first, letting them brown beautifully on both sides. About 6-7 minutes each side should do the trick. You want that gorgeous golden color!

3. Mix the Dijon mustard, lemon juice, and lemon zest in a bowl. Brush this mixture generously over the chicken thighs, and oh, don’t be skimpy!

4. Add the chicken broth, rice, and rosemary to the pot. Stir it in gently, making sure the rice is evenly distributed.

5. Bring it all to a boil—it’s the moment we’ve been waiting for! Once boiling, reduce the heat to low, cover, and let it simmer for about 18-20 minutes until the rice is tender and looks like it’s soaking up all the flavors.

6. Stir in the butter at the end. Let it melt and swirl it into the dish—it’s the secret to elevating this meal!

7. Garnish with chopped parsley before serving, and feast your eyes on the beautiful plate before digging in.

What to serve it with

This dish is truly a star on its own, but don’t hesitate to pair it with some lovely sides. A light arugula salad with a lemon vinaigrette would cut through the richness beautifully. Or, if you’re feeling indulgent, serve crusty bread on the side to mop up every last drop of that savory broth—it’s pure heaven!

Keeping leftovers fresh

Now, let’s chat about storage. If you happen to have leftovers (lucky you!), let them cool completely before transferring them to an airtight container. They’ll keep well in the fridge for about 3 days. For longer storage, freeze portions for up to 3 months! Just remember, when reheating, add a splash of broth or water to prevent the rice from drying out. Safety first—always check that chicken is heated to an internal temperature of 165°F before serving again.

Pro chef tips

Want to take your cooking game up a notch? Here are some tips that have served me well:

• Sear the chicken properly; it adds depth of flavor. Don’t rush it!

• Toast the rice for a minute or two in the pot before adding the broth; it enhances the nuttiness.

• Fresh herbs can elevate this dish even more. Consider tossing in some thyme or tarragon if you have them on hand.

• This dish can be made ahead of time; just reheat and it’s ready to impress!

Creative Twists

Don’t be afraid to get creative! Here are a few variations to inspire your culinary spirit:

• Add veggies by tossing in some peas, spinach, or bell peppers when you add the chicken broth. They’ll cook down perfectly in that flavorful liquid.

• Switch up the grains—try quinoa or farro instead of rice for a twist in texture and flavor.

• For a spicy kick, sprinkle in some red pepper flakes or a dash of cayenne pepper for an added layer of heat.

• Play with citrus! Substitute limes or oranges for a unique flavor profile.

Ingredients list

• 4 chicken thighs
• 2 tablespoons Dijon mustard
• 2 lemons (juiced and zested)
• 2 cups chicken broth
• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons butter
• Chopped parsley for garnish

Directions to follow

1. Heat olive oil in a large pot over medium heat.
2. Season chicken thighs with salt and pepper; sear until browned on both sides.
3. Mix Dijon mustard, lemon juice, and zest; brush on chicken.
4. Add chicken broth, rice, and rosemary to the pot.
5. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes until rice is tender.
6. Stir in butter until melted and combined.
7. Garnish with chopped parsley before serving.

Your questions answered

• What can I substitute for chicken thighs? Chicken breasts work, but adjust cooking time as they cook quicker.

• Can this dish be made vegetarian? Absolutely! Swap chicken for chickpeas or tofu, and use vegetable broth instead.

• How can I make it spicier? Consider adding red pepper flakes or some diced jalapeño for a kick.

• What sides would pair nicely? A light salad or roasted vegetables would complement this dish beautifully.

• Is this recipe good for meal prep? Definitely! It reheats wonderfully, making it a great option for weekday lunches.

This One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf has all the right elements to not only satisfy your hunger but also become a cherished mainstay in your cooking repertoire. With a medley of flavors and the ease of preparation, it’s calling your name. So why not give it a shot tonight? Experiment, find your favorite variations, and let your cooking journey unfold. And don’t forget to share your creations; I can’t wait to hear how it goes!

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One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf

Cooking Method: Sauteing, Simmering Courses: Dinner, Lunch, Main Course Recipe Keys: C Comfort Food E Easy F Family Friendly Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Cooking Temp: medium  C Servings: 4 Estimated Cost: $ 10 Calories: 600

Best Season: Suitable throughout the year

Description

A delightful blend of chicken, lemon, and rosemary cooked in one pot with rice pilaf.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 4 pieces chicken thighs (or chicken breasts, adjust cooking time)
• 2 tablespoons Dijon mustard (can substitute with whole-grain mustard)
• 2 pieces lemons (juiced and zested)
• 2 cups chicken broth (low-sodium preferred)
• 1 cup long-grain rice (such as jasmine or basmati)
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary (or fresh rosemary can be used)
• Salt and pepper (to taste)
• 2 tablespoons butter
• as needed Chopped parsley (for garnish)

Cooking Instructions

Cooking Steps

1. Sear the Chicken

   Heat olive oil in a large pot over medium heat. Season chicken thighs with salt and pepper; sear until browned on both sides.
   About 6-7 minutes each side for a golden color.
   Mark as complete

2. Prepare the Marinade

   Mix Dijon mustard, lemon juice, and zest. Brush this mixture over chicken thighs.
   Be generous with the marinade.
   Mark as complete

3. Cook the Rice

   Add chicken broth, rice, and rosemary to the pot. Stir gently to distribute rice evenly.
   Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes until rice is tender.
   Mark as complete

4. Finish the Dish

   Stir in butter until melted and combined. Garnish with chopped parsley before serving.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 600kcal

% Daily Value *

Total Fat 35g54%

Saturated Fat 10g50%

Cholesterol 120mg40%

Sodium 750mg32%

Potassium 600mg18%

Total Carbohydrate 45g15%

Dietary Fiber 2g8%

Sugars 1g

Protein 30g60%

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Vitamin A 600 IU

Vitamin C 30 mg

Calcium 50 mg

Iron 2 mg

Niacin 8 mg

Vitamin B6 0.5 mg

Vitamin B12 1.5 mcg

Phosphorus 250 mg

Magnesium 40 mg

Zinc 2 mg

Selenium 25 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish can be made ahead of time and reheats well.

Keywords: one-pot meal, chicken, lemon, rosemary, easy dinner