One Pot Lemon Artichoke Chicken and Rice
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
40948 kcal
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Course
Main Course, Dinner
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Cuisine
American
One Pot Lemon Artichoke Chicken and Rice
Description
This recipe starts by zesting and juicing a fresh lemon, then roughly chopping artichoke hearts and cutting chicken breast into pieces. The chicken is sautéed briefly in olive oil until just browned but not fully cooked. Garlic, oregano, crushed red pepper, and salt join the pan for a minute to develop aroma and flavor.
Uncooked long grain white rice, chicken broth, lemon juice, lemon zest, and artichoke hearts are added next. The mixture is brought to a boil before lowering heat to simmer covered for 15 minutes without stirring, allowing the rice to absorb the liquid and the chicken to finish cooking. After cooking, crumbled feta cheese is sprinkled on top to add creamy saltiness balanced by the citrus and herbs.
This dish pairs well with fresh parsley garnish and can be served alone or alongside a green salad or roasted vegetables for a complete meal. It highlights bright lemon notes and tender chicken with the tender texture of rice and artichoke.
Ingredient prices and availability may vary, so adjust as needed based on preferred brands or fresh artichokes.
Ingredients
- 1 lemon $0.43, fresh
- 1 lb. chicken breast $2.49, Kirkwood brand, fresh, boneless, skinless
- 2 Tbsp extra virgin olive oil $0.23, Carlini brand
- 4 cloves garlic $0.16
- 1 tsp oregano $0.10, Stonemill dried
- 1/4 tsp crushed red pepper $0.02, Stonemill brand
- ¼ tsp salt $0.02
- 1 oz. jar artichoke hearts $2.59, Tuscan Garden, quartered
- 1 cup long grain white rice $0.25, Earthly Grains brand
- 1.5 cups chicken broth $0.45, Chef's Cupboard brand
- 1 oz. feta cheese $0.55, Emporium Selection brand, crumbles
Optional Garnish
- 2 Tbsp parsley $0.10, chopped
Instructions
- Zest and juice the lemon. You'll need about 2 Tbsp lemon juice and ½ tsp lemon zest (plus some for garnish).
- Drain and roughly chop the artichoke hearts. Mince the garlic. Cut the chicken breast into ½-inch pieces.
- Add the olive oil to a deep skillet or Dutch oven and heat over medium. Once hot, add the chicken pieces and sauté over medium for about 2 minutes (it will not be fully cooked at this point).
- Add the minced garlic, oregano, red pepper, and salt to the skillet with the chicken. Continue to sauté for about one minute more.
- Finally, add the artichoke hearts, uncooked rice, chicken broth, 2 Tbsp lemon juice, and ½ tsp lemon zest to the skillet. Stir briefly to combine, place a lid on top, then turn the heat up to medium-high.
- Allow the broth to come up to a full boil, then turn the heat down to low or just above low to reduce the broth to a simmer. Let the chicken and rice simmer for 15 minutes without lifting the lid or stirring. After 15 minutes, remove the skillet from the heat and let it rest, undisturbed, for five minutes more.
- Finally, lift the lid, fluff the rice with a fork, and gently redistribute the chicken and artichoke hearts throughout the rice. Top the skillet with crumbled feta, another pinch of lemon zest, and chopped parsley (if desired). Serve hot and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 40948 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 409.48kcal | 20% |
| Carbohydrates | 43.65g | 15% |
| Protein | 31.73g | 63% |
| Fat | 11.65g | 18% |
| Sodium | 880mg | 37% |
| Fiber | 4.25g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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