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+ servings

Lemon Chicken with Rice and Asparagus

Michelle Boulé
Make Lemon Chicken exciting again with this recipe for Lemon Chicken with Rice and Asparagus 
4.72 from 7 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4
Calories 308 kcal


  • Chef's Knife
  • Cutting Board
  • Lodge Dutch Oven
  • Thermopen


  • 4 Chicken Thighs
  • Salt
  • Pepper
  • 1 Tbsp Olive Oil
  • 2 Sprigs Fresh Thyme
  • 2 Tbsp Lemon Juice
  • 1 Cup Boxed Rice Pilaf
  • 2 Cups Chicken Broth
  • 1 Bunch Asparagus Chopped
  • 2 Tbsp Grated Lemon Peel


  • Season chicken thighs with salt and pepper. Place in a large dutch oven with oil on medium-high heat and cook until skin is browned on all sides, about 5 minutes per side. 
  • Drain excess fat and add rice. Add thyme and lemon juice to mixture, then stir in chicken broth. Reduce heat to a simmer and cook covered for about 20 minutes.
  • Add asparagus and cook for 5 minutes or until softened. Serve and enjoy!


Calories: 308kcalCarbohydrates: 5gProtein: 21gFat: 22gSaturated Fat: 5gCholesterol: 110mgSodium: 519mgPotassium: 552mgFiber: 2gSugar: 2gVitamin A: 960IUVitamin C: 18.2mgCalcium: 43mgIron: 3.5mg
Keyword lemon chicken
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