There’s something so comforting about a cozy, flavorful meal that all comes together in just one pot. This One Pot Lemon Herb Chicken and Rice Recipe is my go-to when I want dinner that’s fuss-free but still packed with bright lemony goodness and fragrant herbs. You’ll love how it makes your kitchen smell like a little slice of sunshine, and it’s seriously a crowd-pleaser every time.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make One Pot Lemon Herb Chicken and Rice Recipe
- Top Tip
- How to Serve One Pot Lemon Herb Chicken and Rice Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- One Pot Lemon Herb Chicken and Rice Recipe
Why You'll Love This Recipe
I’m a big fan of recipes that feel like you’re treating yourself without the hassle. This One Pot Lemon Herb Chicken and Rice Recipe hits that sweet spot perfectly—comforting, bright, and effortlessly made with pantry staples.
- Simple, minimal cleanup: Since everything cooks in one pot, you’ll thank yourself later for avoiding extra dishes.
- Bright, fresh flavors: The lemon juice and Italian seasoning make the chicken and rice taste vibrant and fresh, not heavy.
- Versatile and customizable: You can easily swap herbs or add veggies to suit what you have on hand.
- Perfect weeknight dinner: Ready in around 30 minutes, it fits beautifully into busy evenings without sacrificing flavor.
Ingredients & Why They Work
Each ingredient in this One Pot Lemon Herb Chicken and Rice Recipe plays a role in creating that perfectly balanced dish. The butter adds richness, chicken broth deepens the flavor, and the lemon juice brightens everything up. Here’s what I love about them:
- Boneless skinless chicken breasts: They cook evenly and stay tender, plus they soak up all those lemon herb flavors beautifully.
- Butter: Adds a silky richness and helps brown the chicken to give you that slightly caramelized crust.
- Salt and pepper: The basics that bring out all the other flavors perfectly.
- Italian seasoning: A fragrant blend of herbs like oregano, basil, and thyme that complements the lemon and chicken wonderfully.
- Uncooked white rice: It cooks in the same pot and absorbs all the delicious broth and spices, making it tender and flavorful.
- Chicken broth: I suggest low sodium so you can control the saltiness—plus, it gives the rice and chicken a rich, savory depth.
- Lemon juice: The star ingredient that brightens the entire dish with a pop of fresh, tangy citrus.
Make It Your Way
I love making this recipe my own by switching up herbs or adding extra veggies, and you should too! It’s so flexible—perfect for experimenting with flavors to match whatever you’re craving that day.
- Variation: Once, I swapped out Italian seasoning for a combo of fresh rosemary and thyme, which gave it a lovely earthy aroma that my family adored.
- Vegetable addition: Toss in some chopped spinach or peas during the last 5 minutes of cooking to sneak in some greens effortlessly.
- Protein swap: I’ve even swapped chicken breasts for thighs for a juicier option—just adjust the cooking time slightly.
- Dairy-free option: Use olive oil instead of butter if you prefer a dairy-free version; it still tastes fantastic.
Step-by-Step: How I Make One Pot Lemon Herb Chicken and Rice Recipe
Step 1: Brown the Chicken for Flavor
Start by melting butter in a large skillet (make sure it has a lid). While it’s warming, season your chicken breasts generously with salt, pepper, and 2 teaspoons of Italian seasoning. Place the chicken in the hot butter and brown for 1-2 minutes on each side—don’t worry if they’re not cooked through yet; the browning adds such a deep, tasty layer. Then, transfer the chicken to a plate and set aside.
Step 2: Build Your Flavor Base with Rice and Broth
In the same pan (no need to wash it!), add your uncooked rice, chicken broth, lemon juice, and the remaining teaspoon of Italian seasoning. Give everything a little stir to combine and make sure the rice is evenly spread out on the bottom. This is where the magic happens, as the rice soaks up all those savory, tangy juices.
Step 3: Simmer with Chicken for Juicy Perfection
Nestle the browned chicken breasts right on top of the rice mixture. Cover the pan with a tight-fitting lid, then lower the heat to medium-low. Let it simmer gently for 20-25 minutes until the rice has absorbed all the liquid and the chicken is cooked through and tender. Peek once or twice, but resist lifting the lid too often so everything steams nicely.
Step 4: Garnish and Serve
Once done, I like sprinkling some fresh parsley or cilantro on top for that pop of color and freshness. Serve each plate with lemon wedges on the side so everyone can add an extra squeeze of brightness just before digging in.
Top Tip
From my experience, a few little tweaks can really elevate this One Pot Lemon Herb Chicken and Rice Recipe and make it foolproof every time. Here are some tips I swear by:
- Don’t skip browning: It adds that irresistible depth and keeps the chicken juicy by sealing in juices early.
- Low and slow simmer: Keeping the heat med-low avoids burning the rice or drying out the chicken while letting flavors meld beautifully.
- Tight-fitting lid: Make sure your pot has a snug lid—steaming is crucial for perfectly cooked rice and tender chicken.
- Let it rest: After cooking, let the pot sit covered off the heat for 5 minutes to let the rice finish absorbing any leftover moisture.
How to Serve One Pot Lemon Herb Chicken and Rice Recipe
Garnishes
I usually top this dish with chopped fresh parsley because it adds a lovely pop of green and a mild herbaceous note that complements the lemon. Sometimes cilantro sneaks in if I’m feeling a little adventurous. And, of course, lemon wedges on the side encourage that extra zesty squeeze that brings everything to life.
Side Dishes
A crisp side salad with a tangy vinaigrette pairs beautifully, cutting through the richness of the butter and chicken. Roasted or steamed green beans or asparagus also work well for a bright, fresh contrast without overpowering the lemon herb flavors.
Creative Ways to Present
For a special dinner, I like serving the chicken and rice layered in a pretty bowl with fresh herbs sprinkled on top and extra lemon wedges arranged around. Sometimes I add a drizzle of good olive oil or a dollop of Greek yogurt to add creaminess and a bit of luxury without complicating the dish.
Make Ahead and Storage
Storing Leftovers
Leftovers store wonderfully in an airtight container in the fridge for up to 3 days. Make sure to cool it completely before sealing. I’ve found the rice soaks up flavors overnight, making the next-day meal even tastier!
Freezing
I usually portion leftovers into freezer-safe containers. When properly sealed, the chicken and rice freeze well for up to 2 months. Thaw overnight in the fridge for best results—avoid overheating to keep chicken juicy.
Reheating
I like reheating gently on the stovetop over low heat with a splash of chicken broth or water to loosen up the rice. If using a microwave, cover the dish and heat in short bursts, stirring to avoid drying out the chicken.
Frequently Asked Questions:
Brown rice requires a longer cooking time and more liquid than white rice, so I don’t recommend swapping it directly in this recipe. If you want to use brown rice, cook it separately or adjust the broth and cooking time significantly to avoid undercooked rice or burnt bottom.
Your chicken is done when its internal temperature reaches 165°F (75°C). It should be opaque and no longer pink inside. In this recipe, simmering covered for 20-25 minutes with the rice usually achieves this perfectly.
Yes! Adding vegetables like peas, diced carrots, or spinach during the last 5-10 minutes of cooking is a great idea. Just make sure to consider their cooking times so they don’t become mushy.
No worries! You can easily substitute with a mix of dried oregano, basil, thyme, and a pinch of rosemary if you have those on hand. Fresh herbs work too—just adjust the quantities since dried herbs are more concentrated.
Final Thoughts
This One Pot Lemon Herb Chicken and Rice Recipe feels like a warm, inviting hug on a plate every time I make it, and I’m confident you’ll feel the same. It’s all those simple, bright flavors coming together effortlessly that make it a keeper in my recipe box. Next time you want an easy, wholesome meal with minimal mess but maximum flavor, give this one a try—you’ll be so glad you did, I promise!
Print
One Pot Lemon Herb Chicken and Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This one pot lemon herb chicken and rice recipe is a quick and flavorful meal featuring tender boneless skinless chicken breasts simmered with white rice in a buttery lemon herb sauce. With simple ingredients and an easy stovetop method, it’s perfect for a comforting weeknight dinner ready in 30 minutes.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons butter
- salt and pepper to taste
- 2 teaspoons Italian seasoning
Rice and Broth
- 1 cup uncooked white rice
- 2 ¼ cups chicken broth (low sodium)
- juice of 1 lemon
- 1 teaspoon Italian seasoning
Instructions
- Prepare the chicken: Melt the butter over medium heat in a large skillet or pan with a lid. Season the chicken breasts with salt, pepper, and 2 teaspoons of Italian seasoning. Brown the chicken in the melted butter for 1-2 minutes on each side until lightly golden but not fully cooked through. Remove chicken from the pan and set aside on a plate.
- Cook the rice: Without cleaning the pan, add uncooked white rice, chicken broth, lemon juice, and 1 teaspoon of Italian seasoning to the skillet. Stir gently to combine and distribute the rice evenly.
- Simmer with chicken: Place the browned chicken breasts on top of the rice mixture in the pan. Cover the pan with its lid and reduce heat to medium-low. Let it simmer undisturbed for 25 minutes until the liquid is absorbed and the rice is tender, and the chicken is fully cooked.
- Serve: Remove the lid and check for doneness. Garnish with fresh parsley or cilantro and lemon wedges for squeezing if desired. Serve immediately while hot.
Notes
- Use a heavy-bottomed pan or skillet with a lid to ensure even cooking and prevent burning.
- For more flavor, add minced garlic or diced onions before adding the rice.
- Ensure chicken breasts are of even thickness for uniform cooking; pounding them slightly thinner can help.
- Low sodium chicken broth helps control saltiness—adjust seasoning at the end if needed.
- Garnish with fresh herbs like parsley or cilantro to brighten the dish.
- Leftovers refrigerate well and reheat gently on stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 313 kcal
- Sugar: 1 g
- Sodium: 625 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 73 mg

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