Tonight, your dinner table is about to be upgraded with this buttery, aromatic, one-pot lemon herb chicken and rice. This simple dish is bursting with bright lemon flavors, tender chicken, and perfectly cooked rice—all ready in just 30 minutes using only one pan.
If you love one-pot meals for busy evenings, you might also enjoy other simple favorites like one-pot cashew chicken with noodles, one-pot enchilada orzo, or a quick Mediterranean chicken with roasted red pepper sauce.
Close your eyes and picture this: a skillet filled with golden chicken, fluffy rice infused with fresh lemon juice, sprinkled with herbs, and ready to devour. Trust me, this is the kind of dinner that feels effortless yet tastes like it took hours.
Why This Recipe Works
This lemon herb chicken and rice is the definition of simplicity meeting flavor. Here’s why it’s destined to become a weeknight favorite:
One-pot convenience – I can’t stress this enough: one-pot meals are life-savers. Minimal prep, minimal cleanup, and maximum flavor.
Pantry-friendly ingredients – No need to make a special trip to the store. All you need is chicken, butter, broth, rice, lemon, and a few herbs.
Perfect for leftovers – This recipe makes enough to enjoy for dinner and still have leftovers for lunches or quick dinners later in the week. It reheats beautifully without losing flavor or texture.
Flexible flavors – While this version is bright and lemony, you can easily switch it up with lime and chili powder, garlic and paprika, or your favorite spice blend.
Top view of lemon herb chicken and rice with lemon wheels in a skillet.
How to Make One-Pot Lemon Herb Chicken and Rice
The best part? You only need one pan. Here’s how to bring this dish together:
- Start by melting butter in a large skillet over medium-high heat. Season your chicken breasts with salt, pepper, and a touch of Italian seasoning. Brown the chicken for 1-2 minutes per side—just enough to get a nice sear. Transfer the chicken to a plate; it won’t be fully cooked yet.
- In the same skillet, add rice, chicken broth, lemon juice, and the remaining Italian seasoning. Place the chicken back on top, cover the pan, and simmer over medium-low heat until the rice is tender and the liquid has absorbed, about 20-25 minutes.
- Finish with fresh herbs like parsley or cilantro and serve with extra lemon wedges for squeezing over the dish.
Top view of lemon herb chicken and rice with lemon wheels in a skillet.
Frequently Asked Questions
Can you cook raw chicken and rice together?
Yes. The chicken is partially cooked when you brown it, and then it finishes cooking on top of the rice. The simmering process ensures both the chicken and rice are fully cooked, so there’s no risk of undercooked chicken or cross-contamination.
How many cups is two chicken breasts?
On average, two medium chicken breasts yield about 2 to 2.5 cups of cooked meat, perfect for 4 servings of this recipe.
Can I use bone-in or skin-on chicken?
Absolutely. Just increase the browning time to 3-4 minutes per side and check that the internal temperature reaches 165°F before serving.
What about brown rice?
If you prefer brown rice, add a few extra minutes to the simmering time—usually 30-35 minutes—checking around the 30-minute mark for doneness.
Any add-ins suggestions?
Try stirring in one can of fire-roasted tomatoes, half a cup of frozen peas or carrots, a teaspoon of red pepper flakes, or caramelize half a chopped onion in the butter before adding the chicken.
Expert Tips for Perfect Lemon Herb Chicken and Rice
- Check internal temperature: If using bone-in or skin-on chicken breasts, make sure the chicken reaches 165°F before serving.
- Adjust rice type: For brown rice, simmer for 30-35 minutes. White rice typically cooks in 20-25 minutes.
- Add extra flavor: Consider adding a can of fire-roasted tomatoes, frozen peas or carrots, red pepper flakes, or caramelized onions to boost flavor.
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
One-Pot Lemon Herb Chicken and Rice: Easy, Flavorful, 30-Minute Dinner
- Total Time: 30 min
Ingredients
Chicken
4 boneless, skinless chicken breasts
2 tablespoons butter
Salt and pepper, to taste
2 teaspoons Italian seasoning
Rice
1 cup uncooked white rice
2 ¼ cups chicken broth (low-sodium preferred)
Juice of 1 lemon
1 teaspoon Italian seasoning
Garnish (optional)
Fresh parsley or cilantro
Lemon wedges
Instructions
- Melt butter in a large skillet or pan over medium heat.
- Season chicken with salt, pepper, and 2 teaspoons of Italian seasoning. Brown chicken for 1-2 minutes per side, then transfer to a plate. The chicken will not be fully cooked.
- In the same skillet, add rice, chicken broth, lemon juice, and remaining 1 teaspoon of Italian seasoning. Stir to combine.
- Place chicken on top of the rice mixture, cover the pan, and simmer over medium-low heat for 20-25 minutes until the rice is tender and the liquid is absorbed.
- Garnish with fresh herbs and lemon wedges. Serve immediately while hot.
Notes
- Bone-in, skin-on chicken: Increase browning time to 3-4 minutes per side. Ensure internal temperature reaches 165°F before serving.
- Brown rice: Increase cooking time to 30-35 minutes. Check for doneness at the 30-minute mark.
- Optional add-ins: Fire-roasted tomatoes, frozen peas or carrots, red pepper flakes, or caramelized onions.
- Prep Time: 5 min
- Cook Time: 25 min
