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One Pot Lemon Herb Chicken and Rice

Tender chicken breasts and fluffy rice cooked together in one skillet.
Fresh lemon juice, Italian herbs, butter, and chicken broth create a bright, savory flavor.
Ready in approximately 40–45 minutes with simple ingredients and minimal cleanup.
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Prep Time 10 minutes
Course Dinner, Main Course
Cuisine American-inspired

Ingredients
  

For the Chicken

  • 4 boneless skinless chicken breasts
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • 2 teaspoons Italian seasoning

For the Rice

  • 1 cup uncooked white rice
  • 2¼ cups low-sodium chicken broth
  • Juice of 1 lemon
  • 1 teaspoon Italian seasoning

Optional Garnish

  • Fresh parsley or cilantro
  • Lemon wedges

Instructions
 

Step 1: Season the Chicken

  • Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and 2 teaspoons of Italian seasoning.
  • If the chicken breasts are particularly thick, gently pound them to a more even thickness to encourage consistent cooking.

Step 2: Brown the Chicken

  • Melt the butter in a large, deep skillet or pan with a fitted lid over medium heat.
  • Add the seasoned chicken breasts and cook for 1–2 minutes on each side, until lightly golden.
  • The chicken does not need to be fully cooked at this stage because it will finish cooking with the rice.
  • Transfer the chicken to a plate and set aside.

Step 3: Prepare the Rice

  • Add the uncooked white rice, chicken broth, fresh lemon juice, and remaining teaspoon of Italian seasoning to the same skillet.
  • Stir gently to combine, scraping the bottom of the pan to release the flavorful browned bits left behind by the chicken.
  • These delicious bits add extra depth to the lemon chicken rice skillet.

Step 4: Return the Chicken to the Pan

  • Place the browned chicken breasts on top of the rice mixture.
  • Arrange them in a single layer so they cook evenly while the rice absorbs the seasoned broth.

Step 5: Cover and Simmer

  • Bring the liquid to a gentle simmer, then reduce the heat to medium-low.
  • Cover the skillet with a fitted lid and cook for approximately 20–25 minutes, or until the rice is tender and most of the liquid has been absorbed.
  • The chicken should reach an internal temperature of 165°F (74°C) at its thickest point.
  • Avoid lifting the lid frequently, as the trapped steam helps the rice cook evenly.

Step 6: Rest and Fluff

  • Remove the skillet from the heat and let it rest, covered, for approximately 5 minutes.
  • Gently fluff the rice with a fork, taking care not to break apart the chicken breasts.

Step 7: Garnish and Serve

  • Finish your One Pot Lemon Herb Chicken and Rice with freshly chopped parsley or cilantro and lemon wedges.
  • Serve warm, with an extra squeeze of lemon juice if desired.

Notes

  • Boneless, skinless chicken thighs can replace chicken breasts for a richer flavor. Adjust the cooking time as needed.
  • Vegetable broth can replace chicken broth for a slightly lighter flavor.
  • Fresh basil, parsley, or thyme can be added for extra herbal freshness.
  • For a richer finish, stir a small amount of butter into the cooked rice before serving.
  • Add lemon zest for a stronger citrus aroma without increasing the acidity.
  • Serve with roasted asparagus, steamed green beans, cucumber salad, or a simple mixed green salad.
  • For meal preparation, divide the chicken and rice into individual containers once cooled.
  • Brown rice is not a direct substitute in this recipe because it generally requires more liquid and a longer cooking time.