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