Name: One Pot Lemon Herb Chicken and Rice Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 2 tablespoons butter; salt and pepper to taste; 2 teaspoons Italian seasoning; 1 cup uncooked white rice; 2 ¼ cups chicken broth (low sodium); juice of 1 lemon; 1 teaspoon Italian seasoning

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.

A close-up view of a white pot filled with three golden-brown grilled chicken pieces placed on top of a bed of fluffy, light brown rice. Thin lemon slices are layered between and on top of the chicken, adding a pop of bright yellow with visible seeds. Small green sprigs of herbs rest on the chicken and lemon slices, giving freshness and color contrast. The pot has a smooth, clean white inner surface and a dark outer edge, sitting on a white marbled surface. The texture of the chicken shows a slightly crispy, seasoned crust with visible black specks of pepper and herbs. photo taken with an iphone --ar 2:3 --v 7

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:

Flat lay of four raw boneless skinless chicken breasts arranged symmetrically, a small pile of uncooked white rice grains, a few fresh lemon wedges with vibrant yellow rind and juicy pulp, a small white ceramic bowl filled with golden yellow butter, a matching small white bowl containing fresh bright green Italian seasoning herbs, two whole brown eggs with smooth uncracked shells, and a small white ceramic bowl holding clear chicken broth, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows several golden brown chicken pieces cooked in a pan. Each piece has a slightly crispy surface with small dark grill marks and scattered green herb bits on top. The chicken pieces are thick and tender, arranged close together with a juicy texture visible around the edges. The pan's surface is dark with some browned bits sticking to it, contrasting the light color of the chicken. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use brown rice instead of white rice in this recipe?

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.

How do I know when the chicken is fully cooked?

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.

Can I add vegetables directly into the pot?

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.

What if I don’t have Italian seasoning?

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!