There’s something truly comforting about a meal that’s bursting with flavor, comes together quickly, and leaves behind only one pot to wash. This One Pot Lemon Herb Chicken and Rice is exactly that kind of dinner hero. Buttery, zesty, and infused with fragrant herbs, this dish transforms simple ingredients into a wholesome, restaurant-quality meal — ready in just 30 minutes.
If you’re all about quick, flavor-packed one-pot meals, you’ll also love recipes like One Pot Creamy Tuscan Chicken Pasta, One Pan Mediterranean Chicken with Orzo, or One Pot Garlic Butter Shrimp and Rice.
Why This Recipe Deserves a Spot in Your Weekly Rotation
You know that “where has this been all my life?” feeling you get when you discover something so simple yet so perfect? That’s exactly what this recipe delivers. It’s the kind of meal that makes you wonder how you ever managed without it.
Here’s why this lemon herb chicken and rice will become your new favorite:
✔ One Pot Wonder:
No mountain of dishes, no chaos in the kitchen. Everything cooks beautifully in one pan — from browning the chicken to simmering the rice. Cleanup is as easy as dinner itself.
✔ Simple Ingredients, Big Flavor:
You only need pantry staples — rice, chicken broth, butter, lemon, and Italian herbs. It’s proof that uncomplicated ingredients can create incredible flavor.
✔ Ready in 30 Minutes:
Perfect for busy weeknights when you want something hearty and home-cooked but don’t have hours to spend in the kitchen.
✔ Great for Leftovers or Meal Prep:
This recipe makes enough for four generous portions and reheats beautifully for lunch the next day.
✔ Easy to Customize:
Prefer a bit of spice? Add chili flakes. Want it extra citrusy? Squeeze in more lemon. You can even swap in lime and cumin for a fun twist.
Here’s How to Make It
All you need is one skillet or pan with a lid. That’s it — no fancy equipment, no complicated steps.
Step 1: Brown the Chicken
Melt the butter in a large pan over medium-high heat. Season your chicken breasts with salt, pepper, and Italian herbs, then sear each side for about 1–2 minutes until golden. You’re not fully cooking them here — just building that delicious base flavor.
Step 2: Build the Rice Base
Remove the chicken and set it aside. In the same pan (don’t clean it — those browned bits are flavor gold!), stir in the uncooked rice, chicken broth, lemon juice, and a touch more Italian seasoning.
Step 3: Simmer and Cook
Nestle the chicken back into the pan, cover it with a lid, and let it all simmer on medium-low for about 20–25 minutes. The rice absorbs the lemony, buttery broth, while the chicken cooks through and becomes tender.
Step 4: Garnish and Serve
Once done, fluff the rice with a fork and check that the chicken has reached 165°F internally. Sprinkle with fresh parsley or cilantro and serve with extra lemon wedges for that bright finishing touch.
Frequently Asked Questions
Can you cook raw chicken and rice together?
Absolutely! Since both ingredients are simmered in the same pan, the chicken and rice cook simultaneously and safely. Just ensure the chicken reaches the proper internal temperature before serving.
What type of rice works best?
Long-grain white rice works perfectly in this recipe. If you prefer brown rice, increase the cooking time by about 10 minutes and add a splash more broth if needed.
Can I use chicken thighs instead of breasts?
Yes! Boneless chicken thighs add even more flavor and stay extra juicy. Just adjust the searing time to about 3–4 minutes per side before simmering.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave with a splash of broth to keep everything moist.
Expert Tips for Perfect Results
- Brown for flavor: Don’t skip searing the chicken — that caramelized crust adds incredible depth to the dish.
- Add-ins for variety: Stir in peas, diced carrots, or even fire-roasted tomatoes for a colorful twist.
- Get creative with herbs: Swap Italian seasoning for a mix of thyme, oregano, and rosemary for a more Mediterranean flavor.
- Use fresh lemon: Bottled lemon juice works in a pinch, but fresh lemon juice makes the dish shine.
Why You’ll Keep Coming Back to This Dish
This One Pot Lemon Herb Chicken and Rice is more than just a quick meal — it’s the perfect example of how a few ingredients, the right balance of herbs, and one trusty skillet can create something deeply satisfying. It’s bright, buttery, aromatic, and guaranteed to make everyone at the table happy.
Whether you’re meal prepping for the week or pulling together a last-minute dinner, this one is bound to become a go-to favorite.
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The Magic of One Pot Lemon Herb Chicken and Rice
- Total Time: 30 min
Description
This One Pot Lemon Herb Chicken and Rice is a buttery, vibrant, and comforting dish that’s ready in just 30 minutes. Juicy chicken breasts simmer in a lemony herb broth that soaks perfectly into fluffy rice — all in a single pan. Quick to make, easy to clean, and bursting with flavor, it’s a weeknight dinner you’ll want to make again and again.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons unsalted butter
Salt and black pepper, to taste
2 teaspoons Italian seasoning (or a mix of dried basil, thyme, and oregano)
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, chopped
Lemon wedges for serving
Instructions
-
Sear the Chicken
Melt the butter in a large skillet or sauté pan with a lid over medium-high heat.
Season both sides of the chicken with salt, pepper, and Italian seasoning.
Sear each breast for 1–2 minutes per side until golden brown. (They won’t be fully cooked yet.)
Transfer the chicken to a plate and set aside. -
Add the Rice Base
In the same pan (don’t clean it), stir in the rice, chicken broth, lemon juice, and remaining Italian seasoning. Scrape up any browned bits for maximum flavor. -
Simmer to Perfection
Place the seared chicken breasts back into the pan, nestling them into the rice mixture.
Cover the pan with a lid and reduce heat to medium-low. Let it simmer for 20–25 minutes, or until the rice is tender and the liquid has been absorbed. -
Garnish and Serve
Once the rice is fluffy and the chicken is cooked through (internal temperature should be 165°F or 74°C), remove from heat.
Fluff the rice with a fork, garnish with fresh parsley or cilantro, and serve with lemon wedges for that perfect zesty finish.
Notes
- For Bone-In Chicken: Brown for 3–4 minutes per side before simmering and ensure chicken is fully cooked before serving.
- Using Brown Rice: Extend cooking time to about 30–35 minutes and add an extra ¼ cup of broth if needed.
- Flavor Variations:
- Add ½ cup frozen peas or diced carrots for color.
- Stir in a can of fire-roasted tomatoes for a smoky touch.
- Sprinkle red pepper flakes for gentle heat.
- Sauté ½ a chopped onion in the butter before adding the chicken for extra flavor depth.
- Storage:
Keep leftovers refrigerated for up to 3 days or frozen for up to 3 months in an airtight container.
Reheat gently in a pan or microwave with a splash of broth to restore moisture.
- Prep Time: 5 min
- Cook Time: 25 min
