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Easy One-Pot Lemon Herb Chicken and Rice

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A quick and easy one-pot meal featuring tender chicken breasts, fluffy rice, and bright lemon herb flavors, perfect for busy weeknight dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 700 grams)
  • 1 cup long-grain white rice (200 grams) – basmati or jasmine recommended
  • 2 ½ cups low-sodium chicken broth (600 ml)
  • 1 large lemon, juiced and zested
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 2 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and half the dried herbs (½ tsp thyme and ½ tsp rosemary). Set aside.
  2. Place a large deep skillet over medium-high heat and add 2 tablespoons of olive oil. Heat until the oil shimmers but does not smoke.
  3. Add the chicken breasts to the hot oil. Cook undisturbed for 4-5 minutes until golden brown on one side. Flip and cook for another 3 minutes. Remove chicken from the pan and set aside.
  4. Reduce heat to medium. Add the chopped onion and sauté for 3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Pour in the rice and stir well to coat it in the oil and aromatics. Toast the rice lightly for 1-2 minutes, stirring frequently. Sprinkle in the remaining dried herbs, salt, and pepper.
  6. Pour in the chicken broth, lemon juice, and lemon zest. Scrape the bottom of the pan with a wooden spoon to lift any browned bits. Stir gently to combine.
  7. Nestle the seared chicken breasts back into the skillet on top of the rice. Cover with the lid and reduce heat to low. Simmer gently for 18-20 minutes until rice is tender and chicken is cooked through (internal temp 165°F). Avoid lifting the lid too often.
  8. Remove skillet from heat. Sprinkle chopped fresh parsley over the top and let rest, covered, for 5 minutes.
  9. Fluff the rice with a fork, plate the chicken alongside or on top, and spoon extra pan juices over everything.

Notes

If rice isn’t tender after 20 minutes, add a splash more broth or water, cover, and cook 3-5 more minutes. Avoid lifting the lid during simmering to prevent steam loss. Use low heat after adding broth to prevent burning. For juicier meat, swap chicken breasts for thighs and increase simmer time by 5-7 minutes.

Nutrition

Keywords: one-pot, chicken, rice, lemon, herbs, easy dinner, weeknight meal, quick recipe

Find it online: https://cooksyla.com/easy-one-pot-lemon-herb-chicken-and-rice-recipe-for-perfect-weeknight-dinner/