One Pot Lemon Herb Chicken & Rice

Look, I'm going to be honest with you – Wednesday night last week, I was staring into my fridge with zero energy and even less inspiration. Emily had dance practice until 6:30, and I needed something on the table by 7. That's when I threw together this one pot lemon herb chicken and rice, and honestly? It saved dinner (and my sanity).

This one pot chicken and rice recipe is what happens when you need a real meal but only have the energy to wash one dish. The chicken gets this gorgeous golden crust from the butter, the rice soaks up all that lemony, herby goodness, and everything cooks together in one pan. No juggling multiple pots, no complicated steps – just straightforward cooking that actually works on a busy weeknight.

I've made this at least a dozen times since that first frantic Wednesday, and it's become one of those recipes I keep coming back to. The kind where Emily asks "Are we having that chicken and rice thing again?" in a hopeful way, not a please-no-more way. (Big win for mom!)

If you're looking for more easy chicken dinners that don't require a ton of cleanup, you might also want to check out my creamy garlic parmesan chicken – another one-pan wonder that's been on repeat at our house.

Jump to:

• Why You'll Love This One Pot Lemon Herb Chicken And Rice
• What You'll Need For This Lemon Herb Chicken And Rice Recipe
• How To Make One Pot Chicken And Rice
• Storage And Reheating Your Chicken And Rice
• Ways To Mix Up This One Pot Lemon Chicken Recipe
• Frequently Asked Questions About One Pot Chicken And Rice
• Recipes You May Like
• Final Thoughts On This Easy Chicken And Rice Dinner
• One Pot Lemon Herb Chicken & Rice

Why You'll Love This One Pot Lemon Herb Chicken And Rice

• Seriously quick – From start to finish, you're looking at 30 minutes. That's less time than it takes to order delivery and wait for it to arrive.
• One pan cleanup – I cannot stress this enough. ONE PAN. On those nights when you're too tired to deal with a sink full of dishes, this recipe is your best friend.
• Budget-friendly ingredients – Chicken breasts, rice, butter, lemon, and spices you probably already have. Nothing fancy or expensive here.
• The rice is perfect – It absorbs all that buttery, lemony flavor while it cooks with the chicken. You're not making plain rice on the side – this rice is the star player.
• Family-approved – My picky eater (yes, Emily can be particular) eats this without complaint. The lemon isn't overwhelming, and the herbs add just enough flavor without being weird.
• Makes great leftovers – Which means lunch is sorted for tomorrow. Sometimes I actually make extra on purpose just so I have leftovers.

What You'll Need For This Lemon Herb Chicken And Rice Recipe

For the chicken:

• 4 boneless skinless chicken breasts – You can also use chicken thighs if that's what you have
• 2 tablespoons butter – The real stuff, not margarine
• Salt and pepper to taste
• 2 teaspoons Italian seasoning

For the rice:

• 1 cup uncooked white rice – Long grain works best here
• 2 ¼ cups chicken broth – I use low sodium so I can control the salt
• Juice of 1 lemon – Fresh is better, but bottled works in a pinch
• 1 teaspoon Italian seasoning

Optional garnish:

• Fresh parsley or cilantro
• Lemon wedges for serving

How To Make One Pot Chicken And Rice

1. Start by melting the butter over medium heat in a large skillet or pan (make sure it's one that has a lid – this is important for later). While the butter's melting, season your chicken breasts with salt, pepper, and Italian seasoning on both sides.

2. Once the butter's melted and starting to foam a bit, add the chicken breasts to the pan. Let them brown for 1-2 minutes on each side. Here's the thing – the chicken won't be cooked through at this point, and that's totally fine. We're just getting some color on it. Once both sides are browned, transfer the chicken to a plate.

3. Now here's where it gets easy (and a bit messy-looking, but trust me). Don't clean that pan! Add the uncooked rice directly to all those buttery, chickeny bits in the pan. Pour in the chicken broth and lemon juice, then sprinkle in that remaining teaspoon of Italian seasoning.

4. Give everything a quick stir to mix it all together, then place your chicken breasts right on top of the rice mixture. Cover the pan with the lid and turn the heat down to medium-low.

5. Let everything simmer for 20-25 minutes. Don't peek! I know it's tempting, but lifting that lid releases steam and messes with the cooking time. The rice needs that trapped heat to cook properly.

6. After 20 minutes, check to see if the liquid has been absorbed and the rice is tender. If there's still some liquid, give it another 5 minutes. The chicken should reach an internal temperature of 165°F (I always check with my meat thermometer because food safety is not something I mess around with).

7. Once everything's cooked, take it off the heat. Garnish with some fresh parsley or cilantro if you have it, and serve with lemon wedges on the side for anyone who wants extra lemon flavor.

Tips For The Best Results

The first time I made this, I used bone-in chicken because that's what I had in the freezer. If you're going that route, brown the chicken for 3-4 minutes per side instead of 1-2 minutes. Bone-in chicken takes longer to cook through.

Also, I've tried this with brown rice when I was feeling health-conscious (it happens occasionally!). You'll need to cook it for 30-35 minutes instead of 20-25, and add an extra half cup of broth because brown rice needs more liquid.

Storage And Reheating Your Chicken And Rice

Store any leftovers in an airtight container in the fridge for up to 3 days. The rice will absorb more liquid as it sits, so when you reheat it, add a splash of chicken broth or water to keep it from drying out.

You can also freeze this for up to 3 months. I usually portion it out into individual servings before freezing, which makes it super easy to grab for lunch. Just thaw it in the fridge overnight and reheat in the microwave or on the stovetop.

For reheating, I usually add about 2 tablespoons of broth per serving and heat it gently. Microwave works fine, but if you have time, reheating on the stovetop in a covered pan keeps everything more moist.

Ways To Mix Up This One Pot Lemon Chicken Recipe

One thing I love about this one pot chicken and rice is how easy it is to change it up based on what you have on hand or what sounds good.

Last month, I added a can of fire-roasted tomatoes (drained) to the rice mixture, and it gave the whole thing this amazing smoky flavor. Emily thought it tasted like something from a restaurant (I didn't correct her!).

You can also throw in half a cup of frozen peas or diced carrots during the last 10 minutes of cooking. Just lift the lid, scatter them over the rice, cover again, and let them cook through.

If you want some heat, add a teaspoon of red pepper flakes with the Italian seasoning. Or if you're feeling fancy, caramelize half a chopped onion in the butter before adding the chicken. It adds maybe 5 minutes to your cooking time but gives you this sweet, rich base flavor.

I've also done this with fresh herbs instead of Italian seasoning – fresh thyme and rosemary are particularly good. Just use about three times as much fresh as you would dried.

Frequently Asked Questions About One Pot Chicken And Rice

Recipes You May Like

• One Pan Garlic Parmesan Chicken Pasta – Another one-pan dinner that's creamy and delicious
• Chipotle Honey Chicken – If you like a little sweet and spicy kick with your chicken
• Creamy Mushroom Garlic Chicken – For when you want something a bit fancier but still easy

Final Thoughts On This Easy Chicken And Rice Dinner

This one pot lemon herb chicken and rice has honestly become one of my go-to recipes for those nights when I need something quick, tasty, and low on cleanup. It's not fancy or complicated – it's just good, solid food that works.

The lemon keeps everything bright and fresh, the Italian seasoning adds just enough flavor without overwhelming anything, and that buttery rice? Chef's kiss (as Emily would say, even though she's 12 and probably shouldn't be using that phrase yet).

Give this recipe a try next time you need dinner on the table fast. I think you'll end up making it again and again, just like I do. And don't forget to save this to Pinterest so you can find it easily the next time you're standing in your kitchen at 6 PM wondering what to make!