If you’re anything like me—juggling family dinners, homework check-ins, and just trying to make it through the week without a frozen pizza—this One Pot Lemon Herb Chicken and Rice recipe will feel like a hug from your kitchen.
It’s buttery, zesty, and comforting—and the best part? Only one pot to wash. One. I repeat: ONE. Let’s all take a moment of silence for fewer dishes.
Table of Contents
Why You’ll Love This One Pot Lemon Herb Chicken and Rice
- Dinner in 30 minutes. No joke. This is faster than scrolling for something decent on Netflix.
- Simple ingredients, big flavor. You likely already have everything in your pantry.
- One pot = less cleanup. This matters more than I ever imagined before kids.
- Versatile. Add peas, carrots, or fire-roasted tomatoes—make it yours!
- It’s picky-eater-approved. Even my youngest, who’s suspicious of “green things,” devours it.
What Does One Pot Lemon Herb Chicken and Rice Taste Like?
Imagine this: tender chicken breasts browned in butter, nestled on top of fluffy lemon-infused rice that’s been simmering in herb-packed broth. It’s zesty, aromatic, and has just the right amount of cozy from the Italian seasoning. The lemon brightens everything up without being too much—think springtime on a plate, no matter the season.
Honestly? It tastes like something you’d find in a cookbook next to a big ol’ picture of a smiling farmhouse.
What You’ll Need to Make One Pot Lemon Herb Chicken and Rice
Before you get started on this cozy, no-fuss dinner, let’s talk through everything you’ll need to make One Pot Lemon Herb Chicken and Rice. I always say a good meal begins with simple, honest ingredients—and this recipe is proof that less really can be more when it comes to flavor.
The beauty of this recipe is that you don’t need anything fancy or hard to find. In fact, most of these items are likely already hanging out in your fridge or pantry. And because everything cooks in one pot, every ingredient works double-duty—adding flavor, texture, and richness without creating more dishes.
Let’s break it down:
Chicken
- 4 boneless, skinless chicken breasts
Boneless chicken breasts are the protein star here. They cook quickly, soak up the citrusy herb flavors, and stay juicy when simmered with the rice. You can also substitute with chicken thighs if you prefer a more tender, slightly fattier cut. I’ve even tested this recipe with bone-in breasts—just see the tip section below for timing adjustments. If you love slow cooker chicken meals, you might also enjoy our creamy Slow Cooker Garlic Butter Chicken next.
Fat for Searing
- 2 tablespoons butter
Butter brings a warm, comforting richness to this dish. It also helps brown the chicken just enough to build those flavorful bits at the bottom of the skillet—which is where the magic starts. If you’re dairy-free, you can use olive oil, but butter gives this recipe that nostalgic, home-cooked feel.
Seasonings
- Salt and freshly ground black pepper, to taste
Season generously. This is your chance to build flavor from the very first step. A little salt in the beginning makes everything taste better in the end. - 3 teaspoons Italian seasoning (divided)
We’re using Italian herbs twice—once to season the chicken before browning, and again in the rice mixture. Italian seasoning usually includes basil, oregano, thyme, and rosemary, which pair perfectly with lemon. If you don’t have a jar on hand, you can absolutely mix up your own blend at home.
Rice
- 1 cup uncooked white rice
Long grain white rice is ideal here. It cooks up fluffy and tender in the chicken broth, absorbing every bit of lemon and herb flavor. I usually use jasmine rice because it holds its shape nicely, but standard white rice works too. Want to try a creamy version? You might love our Creamy Smothered Chicken and Rice.
Liquid and Brightness
- 2 ¼ cups low-sodium chicken broth
The rice cooks directly in the broth, which makes it extra flavorful. I recommend using low sodium broth so you can better control the salt level. Homemade stock is wonderful if you have it on hand, but store-bought is perfectly fine for busy nights. - Juice of 1 fresh lemon
Fresh lemon juice adds a bright, zippy contrast to the richness of the chicken and butter. It’s what makes this dish feel light and balanced, even though it’s deeply comforting. I like to squeeze the lemon right before adding it so none of that brightness fades.
Optional Garnish (Highly Recommended)
- Fresh parsley or cilantro (optional)
A sprinkle of chopped herbs just before serving adds color and freshness. Parsley is my go-to, but if you love cilantro, it works beautifully here too. - Lemon wedges
Set a few wedges on the side for serving. A little extra squeeze at the table brings the flavor to life and lets everyone adjust to their own taste.
How to Make One Pot Lemon Herb Chicken and Rice (Step-by-Step)
If you’ve got a hungry crew and about 30 minutes to spare, this One Pot Lemon Herb Chicken and Rice recipe will become your go-to. It’s packed with flavor, easy on the dishes, and perfect for weeknights when you need something reliable, filling, and downright comforting.
Let me walk you through the full process, step by step, so you feel confident from start to finish. Whether you’re a seasoned home cook or someone just learning the beauty of one-pot meals, this method will get dinner on the table without any kitchen chaos.
Step 1: Choose the Right Pan
Start with a large skillet or sauté pan that has a lid. This is important—since the rice will simmer covered, you want something wide enough for the chicken to fit in one layer, and deep enough for the liquid and rice to cook without overflowing.
If you’re a fan of no-fuss cleanup like I am, make sure it’s nonstick or enameled. That golden-brown goodness should stay in the food, not stick to your pan.
Step 2: Brown the Chicken
- Heat 2 tablespoons of butter over medium heat until melted and just starting to bubble.
- While the butter melts, season the chicken breasts generously on both sides with salt, pepper, and 2 teaspoons of Italian seasoning.
- Once the butter is hot, add the chicken to the skillet. Brown each side for 1–2 minutes. You’re not trying to cook it through here—just give it some nice color.
That quick sear builds a foundation of flavor and helps the chicken hold its shape as it finishes cooking with the rice. It also leaves those beautiful golden bits (called “fond”) on the bottom of the pan, which will make your rice absolutely delicious.
Tip: If you’re using bone-in, skin-on chicken breasts, increase browning time to 3–4 minutes per side, and ensure your chicken reaches 165°F internal temperature by the end.
When done, transfer the chicken to a plate and set it aside.
Step 3: Add the Rice and Liquids
Here’s where the one-pot magic happens.
- Without cleaning the pan (all those flavors should stay right there), add 1 cup of uncooked white rice to the butter and juices left behind.
- Pour in 2 ¼ cups of low-sodium chicken broth, followed by the juice of one lemon and the remaining 1 teaspoon of Italian seasoning.
- Stir everything gently to combine, scraping up any browned bits from the bottom of the pan. This step makes a big difference in the final flavor of your dish.
At this point, your kitchen will already be smelling like something special is on the way.
Step 4: Return the Chicken to the Pot
Now that your rice and broth are mingling, it’s time to bring back the star of the show.
- Nestle the browned chicken breasts right on top of the rice mixture. Try to keep them in a single layer so they cook evenly.
Don’t worry if they sink into the liquid a bit—that just means they’ll stay juicy and absorb even more flavor.
Step 5: Cover and Simmer
- Cover the skillet with a tight-fitting lid, reduce the heat to medium-low, and let everything simmer for 20 to 25 minutes.
You’ll know it’s done when:
- The rice has absorbed most of the liquid and is tender but not mushy.
- The chicken is fully cooked through and has reached 165°F internal temperature.
If the rice still looks a little wet at the 25-minute mark, just leave the lid off and let it simmer another 3–5 minutes until most of the moisture is absorbed.
Step 6: Rest, Garnish, and Serve
- Once cooked, remove the pan from the heat and let it rest for 5 minutes. This allows the steam to finish cooking the rice and helps everything settle.
- Optional: Garnish with freshly chopped parsley or cilantro, and serve with lemon wedges for an extra zing.
That’s it—you’ve just made a complete, satisfying dinner with One Pot Lemon Herb Chicken and Rice and barely touched a second dish. I told you it was doable.
Bonus Add-In Options
Feel like jazzing things up a bit? Here are some fun and easy additions:
- ½ cup of frozen peas or carrots – add in the last 5 minutes of cooking
- 1 finely chopped onion – sauté it in the butter before browning the chicken
- 1 can of fire-roasted tomatoes – mix in with the broth and rice
- A pinch of red pepper flakes – if your family likes a little kick
For another twist on a comforting one-pot meal, try my Creamy Garlic Parmesan Chicken Pasta—it’s cheesy, creamy, and just as family-friendly.
Tips and Tricks for Perfect One Pot Lemon Herb Chicken and Rice
- Don’t skip the browning. It adds so much depth and seals in the juices.
- Using bone-in chicken? Sear 3–4 minutes per side instead and cook a bit longer.
- Substitute with brown rice? Add 10 extra minutes of cook time and check after 30.
- Want to bulk it up? Stir in frozen peas, chopped carrots, or even a handful of spinach at the end.
- Let it rest. Just 5 minutes after cooking makes the rice fluffier and the flavors settle.
Bonus Tip: Save leftover lemon juice by freezing it in an ice cube tray. Game changer.
Storage: How to Keep It Fresh
Leftovers (if you have any!) store beautifully:
- Fridge: Up to 3 days in an airtight container. Reheat gently with a splash of broth.
- Freezer: Freeze for up to 3 months. Let thaw overnight in the fridge and reheat in a covered pan.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Boneless thighs work great—just adjust cooking time by a few minutes.
What if I don’t have Italian seasoning?
Mix equal parts of dried basil, oregano, thyme, and a pinch of rosemary.
Can I make this dairy-free?
Yes—swap the butter with olive oil or plant-based butter.
Will this work with minute rice?
Technically yes, but you’ll need to reduce cook time significantly and it won’t have the same texture. Traditional long grain rice works best here.
A Little Story From My Kitchen to Yours…
The first time I made this dish, it was one of those evenings. You know the ones: laundry mountains, hangry kids, and a brain running on fumes. I threw what I had into one pan and prayed for a miracle.
The kitchen filled with this warm, citrusy smell that made my daughter peek around the corner and say, “Mom, are we having restaurant food tonight?”
I’ve been making it ever since.
Conclusion
There’s something about a meal like One Pot Lemon Herb Chicken and Rice that just feels like home. It’s the kind of dish that gathers people around the table without stress or sinkfuls of dishes. It’s flavorful, nourishing, and—dare I say—soul-soothing.
Whether you’re a busy mom, a solo cook, or somewhere in between, this one’s for you.
Try it this week—and if your crew loves it as much as mine, let me know!
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Print
One Pot Lemon Herb Chicken and Rice – Easy, Flavorful & Fast
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Buttery one pot lemon herb chicken and rice, packed with bright citrus and savory spices, all cooked in just 30 minutes for a delicious and easy dinner.
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 (I used low sodium)
juice of 1 lemon
1 teaspoon Italian seasoning
Instructions
1. Melt butter over medium heat in a large skillet or pan (one that has a lid). Season chicken with salt and pepper to taste, and Italian seasoning. Brown chicken in the butter for 1-2 minutes on each side. (Chicken shouldn’t be cooked through at this point) Transfer chicken to a plate.
2. Add rice, chicken broth, lemon juice, and remaining Italian seasoning to the pan (no need to clean it first). Place chicken on top, then cover and simmer over medium-low heat for 20-25 minutes until liquid is dissolved.
3. Garnish with fresh parsley or cilantro if desired and lemon wedges for squeezing. Serve immediately.
Notes
If you are cooking with bone-in, skin-on chicken breasts, up the browning time to about 3-4 minutes per side before removing to add the rice and broth. Be sure to check that the chicken has reached an internal temperature of 165 degrees before eating.
If you are using brown rice, you’ll need to up the cooking time to about 30-35 minutes. Check around the 30-minute mark for doneness.
Some great add-ins to this recipe include one can of fire-roasted tomatoes, half a cup of frozen peas or carrots, one teaspoon of red pepper flakes, or add half a finely chopped onion to the butter to caramelize a bit before adding chicken.
This chicken and rice recipe will keep for up to 3 days in the fridge or up to 3 months in the freezer in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 313
- Sugar: 1
- Sodium: 625
- Fat: 4
- Saturated Fat: 1
- Trans Fat: 1
- Carbohydrates: 39
- Fiber: 1
- Protein: 28
- Cholesterol: 73
Keywords: one pot, chicken and rice, lemon herb, 30 minute meal, easy dinner
