Tonight’s dinner star? This buttery, One Pot Lemon Herb Chicken and Rice that’s bursting with lemony freshness, tender chicken, and perfectly seasoned rice — all ready to serve in just 30 minutes! If you love effortless, flavorful meals that make cleanup a breeze, this one’s about to be your new obsession.
If you’re into quick one-pot wonders for busy weeknights, don’t stop here. You’ve gotta check out my One Pot Creamy Cajun Chicken Pasta, One Pan Garlic Butter Shrimp Orzo, and One Pot Mediterranean Chicken with Roasted Red Pepper Sauce — all equally comforting and easy.
Why You’ll Love This Recipe
Ever stumble upon a recipe and think, “Where has this been all my life?” That’s exactly how you’ll feel after your first bite of this lemony, herby perfection. It’s like finding out you can put your socks on the right way after years of doing it wrong — total revelation.
For years, I underestimated one-pot meals, and now I can’t believe what I was missing out on. Fewer dishes, faster prep, and flavor in every bite. Honestly, one-pot cooking is here to stay in my kitchen.
Why This Recipe Works
One pot, zero stress
I’m saying it again because it’s the real magic. Everything cooks together — chicken, rice, and all those lemon-herb juices — so you end up with maximum flavor and minimal mess. No juggling pans or cleaning mountains of dishes later.
Simple pantry ingredients
This dish uses ingredients you probably already have — chicken, rice, broth, butter, lemon, and Italian herbs. No fancy sauces, no hard-to-find spices. Just honest, fresh, delicious food.
Perfect for meal prep
It makes enough for four generous servings and keeps beautifully for lunch the next day. The flavors even deepen overnight, making leftovers something to look forward to.
Easy to customize
Not in the mood for lemon? Try lime juice with a hint of cumin for a Tex-Mex twist, or swap Italian seasoning for a smoky paprika blend. This recipe is versatile and adapts to your taste easily.
Here’s How You Make It
Get ready — your skillet is about to become your best friend. You’ll only need one pot to make this dish come to life.
- Melt the butter in a large, deep skillet or sauté pan with a lid, over medium-high heat.
- Season the chicken breasts with salt, pepper, and Italian seasoning. Once the butter starts to sizzle, add the chicken and brown each side for 1–2 minutes. You’re not cooking it through yet — just giving it some color and flavor.
- Remove the chicken and set it aside on a plate.
- In the same skillet, add uncooked white rice, chicken broth, lemon juice, and the rest of the Italian seasoning. Give it a gentle stir to mix everything.
- Return the chicken to the skillet, nestling it on top of the rice mixture. Cover with a lid and simmer over medium-low heat for about 20–25 minutes, until the rice has absorbed all the liquid and the chicken is cooked through.
- Garnish and serve. Sprinkle with fresh parsley or cilantro and serve hot with lemon wedges for that final zesty touch.
Frequently Asked Questions
Can I cook raw chicken and rice together?
Yes! As long as everything simmers together and reaches the right temperature, it’s perfectly safe. You’ll brown the chicken first for extra flavor, then let both the rice and chicken cook together until done — no separate pans or steps required.
What kind of rice should I use?
Regular long-grain white rice works best here. Jasmine or basmati rice can also be used, but make sure to adjust the cooking time slightly if needed. Brown rice will need a few extra minutes to soften properly.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work wonderfully and stay juicy. If you’re using bone-in thighs, extend the cooking time by 5–10 minutes to ensure they’re fully cooked.
How many cups are two chicken breasts?
Two medium chicken breasts equal roughly 2 to 2½ cups of diced or shredded chicken once cooked — perfect for this recipe.
Expert Tips for Success
- Use fresh lemon juice. Bottled juice doesn’t deliver the same brightness and flavor.
- Brown your chicken well. That quick sear adds depth and helps lock in moisture.
- Don’t peek too often. Lifting the lid while the rice cooks releases steam, which can lead to uneven cooking.
- Check for doneness. The chicken should reach 165°F (74°C) internally.
- Want to switch it up? Add frozen peas, diced carrots, or even sun-dried tomatoes for a colorful twist.
- Meal prep tip: Store leftovers in airtight containers for up to 3 days in the fridge or freeze for up to 3 months.
One Pot Lemon Herb Chicken and Rice
- Total Time: 30 min
Ingredients
🐔 For the Chicken
4 boneless, skinless chicken breasts
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
2 teaspoons Italian seasoning
🍚 For the Rice
1 cup uncooked long-grain white rice
2 ¼ cups low-sodium chicken broth
Juice of 1 fresh lemon
1 teaspoon Italian seasoning
🌿 Optional Garnish
Fresh parsley or cilantro, finely chopped
Lemon wedges for serving
Instructions
-
Melt the butter:
In a large deep skillet or sauté pan (with a tight-fitting lid), melt butter over medium heat. -
Season the chicken:
Sprinkle both sides of the chicken breasts with salt, pepper, and Italian seasoning. Add to the hot butter and sear for 1–2 minutes per side, just until golden brown. (The chicken won’t be fully cooked yet.) -
Remove chicken:
Transfer browned chicken to a plate and set aside. -
Add rice and broth:
In the same pan, add uncooked rice, chicken broth, lemon juice, and the remaining Italian seasoning. Stir gently to combine and scrape up any flavorful bits from the bottom. -
Combine and simmer:
Nestle the seared chicken breasts back into the pan, placing them on top of the rice mixture. Cover with a lid and simmer on medium-low heat for 20–25 minutes, or until the liquid is absorbed, the rice is tender, and the chicken is fully cooked through. -
Finish and serve:
Remove from heat and let it rest for 5 minutes before fluffing the rice. Garnish with chopped parsley and serve hot with extra lemon wedges for a burst of brightness.
Notes
- Cooking with bone-in chicken: Brown each side for 3–4 minutes before simmering. Make sure the internal temperature reaches 165°F (74°C) before serving.
- Using brown rice: Increase cooking time to 30–35 minutes and check doneness at the 30-minute mark.
- Customize it: Try adding ½ cup of frozen peas, 1 can of fire-roasted tomatoes, or ½ finely diced onion sautéed in butter before adding the chicken.
- Meal prep & storage: Keeps up to 3 days in the fridge or 3 months in the freezer in airtight containers. Reheat gently on the stove or microwave until warm.
- Prep Time: 5 min
- Cook Time: 25 min
