Back to all recipes

One Pot Lemon Butter Chicken & Rice

  • Prep Time: 10 mins.
  • Cook Time: 30 mins.
  • Tot. Time: 40 mins.
  • Servings: 4

Juicy boneless, skin-on chicken thighs seared until golden, then cooked with basmati rice in a creamy lemon and Almarai butter sauce, all in a single pot.

Jump to video
  • Boneless, skin-on chicken thighs ✓
  • Paprika 1 small spoon ✓
  • Black pepper ½ small spoon ✓
  • Salt (for the chicken) 2 small spoons ✓
  • Olive oil 2 large spoons ✓
  • Almarai butter 3 large spoons ✓
  • Garlic cloves, finely chopped 3 cloves ✓
  • Lemon juice 2 large lemons ✓
  • Salt (for the sauce) 1 small spoon ✓
  • Black pepper (for the sauce) ½ small spoon ✓
  • Almarai cooking cream 3 Cups ✓
  • Chicken broth or water 1½ Cups ✓
  • Basmati rice (washed and well drained) 1 Cup ✓
  • Lemon slices For serving ✓
  • Chopped parsley For serving ✓
  1. Season the chicken thighs with the paprika, black pepper and 2 small spoons of salt.
  2. Heat 2 large spoons of olive oil in a pan over high heat.
  3. Add the chicken and cook until it turns a golden brown color, then remove it from the pan.
  4. In the same pan, melt the Almarai butter and add the finely chopped garlic.
  5. Add the lemon juice, the salt and the black pepper.
  6. Pour in the cooking cream and the broth or water.
  7. Add the washed and well-drained basmati rice.
  8. Return the chicken thighs to the pan.
  9. Cover the pan well, lower the heat, and leave it for about 15 to 20 minutes.
  10. Serve with lemon slices and chopped parsley.