One‑Pot Lemon Herb Chicken and Rice

Why You’ll Love One‑Pot Lemon Herb Chicken and Rice Recipe

• You cook everything in one pot, which means fewer dishes and less cleanup.

• Uses pantry‑friendly staples like rice, chicken broth, butter, and dried Italian seasoning — no complicated ingredients.

• Bright lemon flavor and herbs give the dish a fresh, vibrant taste that elevates a simple chicken‑and‑rice meal.

• Makes great leftovers or can be used for meal prep since it reheats well.

• Easily customizable — you can swap herbs or add vegetables to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless skinless chicken breasts

• 2 tablespoons butter

• Salt and pepper, to taste

• 2 teaspoons Italian seasoning

• 1 cup uncooked white rice

• 2¼ cups chicken broth (low sodium preferred)

• Juice of 1 lemon

• 1 teaspoon Italian seasoning

Directions

1. Melt the butter in a large skillet or pan (that has a lid) over medium‑high heat. Season the chicken breasts with salt, pepper, and 2 teaspoons Italian seasoning. Brown the chicken in the butter for about 1‑2 minutes on each side (the chicken will not be cooked through at this point).

2. Remove the chicken from the skillet and set aside on a plate.

3. In the same skillet, add the uncooked rice, chicken broth, lemon juice, and the remaining 1 teaspoon Italian seasoning. Stir gently to combine.

4. Place the chicken back into the skillet on top of the rice mixture. Cover the pan with the lid and simmer over medium‑low heat for about 20‑25 minutes, or until the liquid is absorbed and the rice is cooked (and the chicken reaches a safe internal temperature).

5. Once done, garnish with fresh parsley or cilantro (optional) and serve hot with extra lemon wedges if desired.

Servings and timing

• Servings: 4

• Prep time: ~5 minutes

• Cook time: ~25 minutes

• Total time: ~30 minutes

Variations

• Use bone‑in, skin‑on chicken breasts: increase browning time to about 3‑4 minutes per side, and ensure internal temperature is 165 °F before serving.

• Swap in brown rice instead of white rice: increase the simmering time to about 30‑35 minutes and check for doneness around the 30‑minute mark.

• Add vegetables: stir in frozen peas or carrots, or a can of fire‑roasted tomatoes for added color and flavor.

• Change the flavor profile: instead of lemon and Italian seasoning, try lime juice and chili powder/cumin for a more southwestern twist.

• Add aromatics: before browning the chicken, sauté half a chopped onion in the butter until translucent for extra depth.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• For longer storage, freeze in an airtight container for up to 3 months.

• To reheat: thaw frozen portions in the fridge overnight (if applicable). Reheat gently on the stovetop over low‑medium heat, adding a splash of broth or water if the rice has dried out, until heated through. Alternatively, microwave covered, stirring halfway through, and adding a bit of liquid if needed.

FAQs

What type of rice works best in this recipe?

White long‑grain rice works best because it cooks in about 20‑25 minutes and absorbs the liquid nicely. Brown rice can be used, but needs more cooking time (~30‑35 minutes) and a bit more liquid.

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute boneless, skinless chicken thighs. Brown them similarly, then follow the same steps. They may release slightly different juices, and the cooking time may vary by a few minutes.

Do I need to rinse the rice before cooking?

Rinsing white rice is optional. If you rinse it, you may need to reduce the broth slightly because rinsing removes some surface starch. This recipe as written doesn’t call for rinsing.

Is it safe to cook the chicken and rice together in one pot?

Yes — the chicken is browned first, then cooked along with the rice in the same pot until both rice and chicken reach safe doneness. This method works provided everything is cooked fully.

Can I make this dish vegetarian by replacing chicken?

You could replace the chicken with firm tofu or a plant‑based meat substitute, and use vegetable broth instead of chicken broth. The cooking time for the rice remains the same; just ensure your substitute is heated through properly.

What herbs or spices can I change for a different flavor profile?

You can swap Italian seasoning for herbs such as thyme, rosemary, or oregano; add garlic powder or paprika; or trade lemon juice for lime and use cumin/chili powder for a southwestern twist.

Can I add vegetables to this one‑pot dish?

Yes — after browning the chicken, before adding the rice, you could sauté half a chopped onion, and stir in about ½ cup frozen peas or carrots (or a can of fire‑roasted tomatoes) with the broth for added color, nutrients and flavor.

How do I know when the dish is done?

The dish is done when the rice has absorbed the liquid and is tender (about 20‑25 minutes for white rice) and the chicken reaches an internal temperature of 165 °F (74 °C). If using bone‑in or skin‑on chicken, check the temperature to ensure doneness.

Can I double the recipe?

Yes, you can double the ingredients — use a larger skillet or pot with a lid to accommodate the extra volume. You may need to slightly increase the simmering time if the pan is very full.

Conclusion

This one‑pot lemon herb chicken and rice is a simple, flavorful meal that comes together quickly and easily. With minimal cleanup, fresh lemon flavor, and the ability to customize to your taste or ingredient availability, it’s a fantastic option for weeknight dinners or meal prep.

One‑Pot Lemon Herb Chicken and Rice

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This One Pot Lemon Herb Chicken and Rice is a flavorful and comforting dish made with tender chicken breasts, zesty lemon, fragrant herbs, and perfectly cooked rice—all made in a single pan for easy cleanup.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: One Pot
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 cup uncooked white rice
• 2 1/4 cups chicken broth
• Juice of 1 lemon
• Zest of 1 lemon
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• Fresh herbs and lemon slices for garnish (optional)

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Instructions

1. Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning on both sides.
2. In a large skillet or pan, heat olive oil over medium-high heat.
3. Sear chicken breasts on both sides until golden brown (about 2-3 minutes per side). Remove from pan and set aside.
4. In the same pan, add rice, chicken broth, lemon juice, lemon zest, basil, parsley, and paprika. Stir to combine.
5. Return chicken to the pan, placing them on top of the rice mixture.
6. Bring to a boil, then reduce heat to a simmer. Cover and cook for 18-22 minutes until rice is tender and chicken is cooked through.
7. Remove from heat and let sit covered for 5 minutes.
8. Fluff rice with a fork, garnish with fresh herbs and lemon slices if desired, and serve.

Notes

• Use thin chicken breasts or pound them to even thickness for quicker and more even cooking.
• Jasmine or basmati rice can be used, but adjust liquid ratios accordingly.
• Letting the dish rest covered helps finish cooking the rice and keeps it fluffy.

Nutrition

• Serving Size: 1 chicken breast with rice
• Calories: 430
• Sugar: 1g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 95mg