One Pot Lemon Artichoke Chicken and Rice

$7.39 recipe / $1.85 serving
by Beth - Budget Bytes
4.76 from 25 votes
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As this unusual summer draws to a close, it’s time to start moving into new routines for fall. Having a routine dinnertime can be so helpful when the world feels like it has turned upside down. Connecting with your loved ones over a great meal on a regular basis can help provide a sense of stability, normalcy, and gratitude for the simple things in life. Easy recipes like this One Pot Lemon Artichoke Chicken and Rice will make getting back into a dinnertime routine a breeze. 30 minutes, one pot, and you’re done! And don’t forget to get your family or roommates involved—the cooking process can be just as fun and therapeutic as the meal itself!

This post is sponsored by ALDI. Ingredient prices and availability may vary. Visit ALDI on Facebook, Twitter, Pinterest, or Instagram.

One Pot Lemon Artichoke Chicken and Rice in the skillet with lemon and garlic on the side

Grocery shopping at ALDI has been crucial to helping me get back into a routine among all the chaos this year. The small size of the store makes it easy to just get in, get out, and on my way, all without sacrificing selection. They’ve got all my grocery basics, tons of fresh produce (organics, too), and plenty of fun specialty and seasonal ingredients that inspire me to make delicious and flavorful meals, like this Lemon Artichoke Chicken and Rice.

For this easy one pot meal I combined the briny flavor of artichokes with bright fresh lemon, a pinch of red pepper flakes for a little kick, and a light sprinkle of salty feta to give every bite a little pop. And yes, you can get all of these ingredients at ALDI, even the artichoke hearts and feta (their specialty cheese selection is top notch)! It’s the classic and comforting combination of chicken and rice dish with an elevated flavor twist. 

What Type of Pot Should I Use?

You will need a pot or skillet that has a tight fitting lid for this recipe. I used a 3 quart covered deep skillet, but a Dutch oven will also work well. You could even make this in a rice cooker, if your stove top rice cooking skills still need a little work! Just add everything to your rice cooker, give it a brief stir, and set it to the regular rice cooking cycle.

Tips for One Pot Rice Recipes

As with all “one pot” recipes, having good cookware is key. Using a good quality pot or pan that heats evenly will ensure that your rice cooks thoroughly and evenly without burning. Avoid thin or lightweight cookware as these can tend to cause hot and cold spots that don’t cook evenly.

Make sure to let the chicken and rice “rest” for about 5 minutes after turning off the heat. This allows the steam to redistribute throughout the rice, producing a more even texture and loosening any grains from the bottom of the pot.

Use a pot or pan that is close in size to your burner. Using a pot that is too wide for the burner may cause the outside edges to under cook.

What Can I Serve on the Side?

I consider this a “one pot meal” that is filling and diverse enough that it wouldn’t necessarily require a side dish, but if you want to up the vegetable content of your meal, a simple side salad of mixed greens, grape tomatoes, and a light vinaigrette would be a perfect light side. And yes, you can get all the ingredients for an awesome side salad like that at ALDI! ;)

A bowl of one pot lemon artichoke chicken and rice with a fork in the side

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One Pot Lemon Artichoke Chicken and Rice

4.76 from 25 votes
Get back into routines with this easy One Pot Lemon Artichoke Chicken and Rice dinner. 30 minutes, one pot, and you're done!
Finished one pot lemon artichoke chicken in the skillet
Servings 4
Prep 5 mins
Cook 25 mins
Total 30 mins

Ingredients

  • 1 fresh lemon ($0.43)
  • 1 lb. Kirkwood Fresh Chicken Breasts (boneless, skinless) ($2.49)
  • 2 Tbsp Carlini Extra Virgin Olive Oil ($0.23)
  • 4 cloves garlic ($0.16)
  • 1 tsp Stonemill Dried Oregano ($0.10)
  • 1/4 tsp Stonemill Crushed Red Pepper ($0.02)
  • ¼ tsp salt ($0.02)
  • 1 12oz. jar Tuscan Garden Quartered Artichoke Hearts ($2.59)
  • 1 cup Earthly Grains Long Grain White Rice ($0.25)
  • 1.5 cups Chef's Cupboard Chicken Broth ($0.45)
  • 1 oz. Emporium Selection Feta Cheese Crumbles ($0.55)

Optional Garnish

  • 2 Tbsp chopped parsley ($0.10)

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!

See how we calculate recipe costs here.

Notes

*Ingredient prices and availability may vary.

Nutrition

Serving: 1servingCalories: 409.48kcalCarbohydrates: 43.65gProtein: 31.73gFat: 11.65gSodium: 880mgFiber: 4.25g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Love “one pot” rice dishes? You might also love my One Pot Lemon Garlic Shrimp and Rice! Or head to our One Pot Meals category to see all of our delicious one pot recipes. 

How to Make One Pot Lemon Artichoke Chicken and Rice – Step by Step Photos

One Pot Lemon Artichoke Chicken and Rice Ingredients

Here is everything you need to make this super simple One Pot Lemon Artichoke Chicken and Rice (all purchased from ALDI!).

Zest and juice a lemon

Start by zesting and juicing a fresh lemon. You’ll need about 2 Tbsp lemon juice (that’s about half the lemon) and ½ tsp lemon zest, plus some for garnishing.

Chopped artichoke hearts

Drain one 12oz. jar of quartered artichoke hearts, then roughly chop them into smaller bite-sized pieces. Mince four cloves of garlic.

Chopped chicken breast

Cut one pound boneless, skinless chicken breast into ½-inch pieces.

Cooked chicken in the skillet with spices.

Add 2 Tbsp olive oil to a large skillet or Dutch oven and heat over medium. Once hot, add the chicken pieces and sauté for about 2 minutes (the chicken will not be fully cooked at this point). Add the minced garlic, 1 tsp dried oregano, ¼ tsp crushed red pepper, and ¼ tsp salt to the skillet with the chicken. Continue to sauté for one minute more.

Artichokes, rice, and broth added to the skillet

Add 1 cup uncooked long grain white rice, the chopped artichoke hearts, 1.5 cups chicken broth, 2 Tbsp lemon juice, and ½ tsp lemon zest to the skillet. 

Ingredients in the skillet stirred before cooking.

Stir the ingredients briefly to combine.

Cooked lemon artichoke chicken and rice in the skillet before fluffing

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a boil, turn the heat down to low or just above low to lower the broth to a simmer. Allow it to simmer for 15 minutes without lifting the lid or stirring. After 15 minutes, remove the skillet from the heat and let it rest with the lid in place for 5 more minutes.

Finished and garnished lemon artichoke chicken and rice in the skillet

After allowing the chicken and rice to rest for five minutes, lift the lid, fluff the rice, and gently stir to redistribute the chicken and artichokes throughout the rice. Garnish with another pinch of lemon zest and some chopped parsley, if desired.

Finished one pot lemon artichoke chicken in the skillet

Serve hot and enjoy!

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  1. I made a shortcut version of this where I threw everything into a pot right away except for the chicken, and then added leftover chicken at the end. It was very tasty, but I felt it needed some more veg, so I added spinach to the leftovers. Delicious!

  2. This was easy and delicious! Love the bright flavors. I needed a recipe to use up one chicken breast I had left, and this was a great way to stretch it to feed my family of five. My kids loved it and we enjoyed it with a salad.

  3. Love making this recipe, with two small changes:
    – Switched from white rice to brown
    – Added a can of Hunt’s diced tomatoes (roasted garlic if I can get it)

  4. This recipe is so very satisfying! I was worried that the sourness level would be too high, but it was just right, in my opinion.

    I had some leftover shredded chicken, so I just dumped all of the ingredients (except the cheese) into my rice cooker, stirred it, and let it do the rest. It turned out perfectly! I did use queso fresco instead of feta since the store was out of feta, left out the lemon zest, and I used chicken bouillon and water instead of the chicken broth. Finally, I used brown rice and adjusted the water and rice cooker setting accordingly.

  5. This recipe is really nice and I’ve made it a couple of times now. Who doesn’t love lemon chicken right? I do love lemon chicken so I increased both the lemon juice and zest a notch. I also thought starting off with some onions cooked down would add that extra touch I liked. Being such a fan of lemon and chicken, I upped the lemon juice and zest just a little. I didn’t want to ruin it so just a little. I then added spinach at the last minute only because I had some I needed to use.

    Thanks so much for these roadmaps to these easy and delicious meals and in the budget theme, adding things we have on hand to tweak or use. Simply delicious and I will make again and maybe even serve when people come over. Simple and delicious!

  6. The flavours were good, but the proportions felt off. I had to add more broth and will definitely double the rice next time.

  7. This turned out really nice, except for my own user error – I thought 2T of lemon juice seemed too little so I doubled it and mine turned out more acidic than I would have liked. I will stick to the recipe next time and I’m sure it will be even better. 

    I especially like this recipe because I like to food prep but don’t usually love reheated chicken breast, but cooking it in broth and acid helps to keep it fairly soft and tender even when reheated. 

  8. Added some extra broth and made this in my rice cooker. I love being able to push one button then walk away!

  9. Doubled the recipe and it came out great flavor-wise. What would be another colorful vegetable that could go well here? I’m I think peas, but just something to add some vibrancy. 

    Also, adding some Crystal Hot sauce is a great add on to this!

    1. I added about 1 cup of frozen sweet peas at the “fluff the rice” step, and it worked out great. I’d recommend it.