Name: One Pot Lemon Herb Chicken & 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

Jump to Recipe· 4.8 from 24 reviews

If you’re anything like me and love recipes that bring maximum flavor with minimum fuss, then this One Pot Lemon Herb Chicken & Rice Recipe is going to become a fast favorite in your weeknight meal rotation. Picture this: tender chicken breasts browned just right, infused with zesty lemon and fragrant Italian herbs, all cooking together with fluffy rice that soaks up all those beautiful juices. It’s one of those meals that feels cozy, fresh, and just downright satisfying—plus, you only need one pan! Keep reading, because I’ll share all my insider tips to help you nail this dish every time.

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Why This Recipe Works

Simplicity & Flavor: Using just one pot means less cleanup but a huge flavor payoff as the chicken and rice cook together.
Bright & Herby Kick: Fresh lemon juice combined with Italian seasoning gives this dish a fresh yet comforting taste.
Customizable Comfort Food: This recipe is a great canvas—you can easily add veggies or spices to fit your mood or pantry.
Perfect Timing: Ready in about 30 minutes, it’s a winner for busy nights when you still want something homemade and delicious.

The image shows a round white pan with three pieces of cooked chicken on top of a bed of light brown rice. The chicken pieces are browned with a speckled texture from black seasoning. Around the chicken and rice, there are thin slices of lemon adding bright yellow and light green colors. Small green herb sprigs are placed on the chicken and rice, giving a fresh touch. The pan is sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this One Pot Lemon Herb Chicken & Rice Recipe plays a special role. The chicken gives protein and texture, while the rice acts like a sponge to soak up all those fragrant lemon and herb juices. I always recommend using good quality chicken broth—it elevates the depth of flavor so much better than water does. Here’s a quick overview of what you’ll need and why I like each item:

Boneless skinless chicken breasts: They cook quickly and evenly, making the recipe fast and lean; if you prefer dark meat, feel free to swap, but adjust cooking times.
Butter: Adds richness and gives the chicken a lovely golden sear; don’t skip this step or use olive oil as a substitute.
Salt and pepper: Basic but essential seasoning to bring all flavors alive.
Italian seasoning: A blend of herbs like oregano, basil, and thyme adds that classic herbal touch effortlessly.
Uncooked white rice: Absorbs all the delicious broth; jasmine or long grain works great for fluffy results.
Chicken broth (low sodium preferred): Provides savory richness without making the dish salty.
Lemon juice: The star that brightens the whole dish with fresh acidity—never skip the fresh lemon if you can avoid it.

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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.

Tweak to Your Taste

One of the things I love most about this One Pot Lemon Herb Chicken & Rice Recipe is how easy it is to make it your own. I often toss in whatever veggies I have on hand or swap lemon juice with a splash of white wine for a little twist. Feel free to riff on this recipe to match your cravings or what’s in your fridge—trust me, it’s forgiving and flexible!

Variation: I sometimes add a handful of frozen peas or carrots for a pop of color and sweetness—makes the dish feel more complete.
Spice it up: Try a pinch of crushed red pepper flakes if you want a bit of heat—I grew to love this kick after the first couple of times cooking it.
Make it richer: For extra creaminess, stirring in a splash of heavy cream or a spoonful of cream cheese before serving really takes this dish over the top.
Brown rice swap: If you prefer brown rice, just remember to add a few more minutes to the cooking time and adjust the liquid slightly.

Step-by-Step: How I Make One Pot Lemon Herb Chicken & Rice Recipe

Step 1: Brown the Chicken to Lock in Juices

Start by melting butter in a large skillet over medium heat. While the butter is melting, season your boneless skinless chicken breasts generously with salt, pepper, and Italian seasoning. Once the butter is hot and foamy, lay the chicken breasts in the pan. Brown each side for about 1-2 minutes—you want a nice golden crust here but don’t worry if the chicken isn’t fully cooked through; it’ll finish later with the rice. This step is the key to flavorful, juicy chicken in the final dish.

Step 2: Add Rice and Liquids Without Scrubbing

After browning, transfer the chicken to a plate and resist the urge to clean the pan—those browned bits on the bottom are flavor gold! Add the uncooked white rice straight to the pan, followed by chicken broth, freshly squeezed lemon juice, and a teaspoon of Italian seasoning. Give it a gentle stir to distribute the rice evenly, just don’t scrape up the browned bits completely. This step infuses the rice with all those lovely herb and citrus scents.

Step 3: Let It Simmer Quietly

Place the browned chicken breasts gently on top of the rice mixture, cover the skillet or pan with a tight-fitting lid, and turn the heat down to medium-low. Now comes the mostly hands-off magic—let it simmer for 20-25 minutes, or until the liquid is fully absorbed and the rice is tender. Avoid lifting the lid during cooking to trap steam and make the rice perfectly fluffy. Your kitchen will start smelling amazing about halfway through—I promise!

Step 4: Garnish and Serve Fresh

When time’s up, remove from heat and give the dish a few minutes to rest. Then add fresh chopped parsley or cilantro on top to brighten the flavors and toss some lemon wedges on the side for anyone who loves an extra citrusy zing. Serve it straight from the pan for a rustic vibe or plate it nicely for company—you really can’t go wrong.

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Pro Tips for Making One Pot Lemon Herb Chicken & Rice Recipe

Don’t Skip Browning: Taking time to brown the chicken seals in juices and creates extra flavor, so don’t rush this step.
Use Low Sodium Broth: This helps you control saltiness better; you can always add more salt at the end if needed.
Keep the Lid On: During the simmering stage, avoid lifting the lid too often to ensure perfectly cooked rice.
Check Internal Temperature: Use a meat thermometer to ensure chicken hits 165°F, giving you safe, tender results.

How to Serve One Pot Lemon Herb Chicken & Rice Recipe

A white pot holds a dish with two large pieces of browned, seasoned chicken on top of a bed of light brown cooked rice. Thin slices of bright yellow lemon are placed around and on the chicken, some topped with small green herb sprigs. The chicken skin looks roasted with a mix of dark and golden brown spices spread on top. The pot is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling fresh parsley or cilantro on top just before serving—it adds a pop of color and that fresh herb aroma that brightens the whole dish. Don’t forget those lemon wedges; a quick squeeze right before eating gives a lively citrus punch that wakes up the flavors beautifully.

Side Dishes

This recipe stands wonderfully on its own, but I often pair it with a simple side salad tossed with a light vinaigrette or some roasted veggies like asparagus or green beans for a touch of green and crunch. A warm crusty bread can also round out the meal if you’re feeling indulgent.

Creative Ways to Present

For a bit of fun when hosting, I’ve served this dish in individual ramekins with a garnish of edible flowers or a drizzle of good olive oil. Another idea is to turn it into a family-style feast by serving directly from the skillet at the center of the table, letting everyone help themselves to that cozy, rustic feel.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and they usually last about three days. The rice can sometimes soak up extra moisture, so when reheating, I recommend adding a splash of chicken broth or water to loosen it up before warming.

Freezing

This dish freezes beautifully! After cooling, portion into freezer-safe containers and freeze for up to three months. When you’re ready to eat, thaw overnight in the fridge to keep the chicken tender and the rice intact.

Reheating

I gently reheat leftovers on the stove over low heat with a splash of broth, stirring occasionally, or use the microwave in short bursts to avoid drying out the chicken. This keeps everything moist and delicious, just like fresh.

FAQs

Can I use bone-in chicken breasts for this One Pot Lemon Herb Chicken & Rice Recipe?

Absolutely! Just remember to increase the browning time to about 3-4 minutes per side to render the skin and get good color. Also, the cooking time might be a bit longer so always check that the chicken reaches an internal temperature of 165°F to ensure it’s fully cooked.
Can I substitute brown rice in this recipe?

Yes, but brown rice takes longer to cook—about 30 to 35 minutes compared to the 20-25 minutes for white rice. Keep an eye on the liquid and add a bit more broth if needed. Start checking for doneness around the 30-minute mark.
What can I add to the recipe for extra flavor or vegetables?

Great question! Some of my favorite additions include a can of fire-roasted tomatoes, half a cup of frozen peas or carrots, a teaspoon of red pepper flakes for a bit of heat, or half a finely chopped onion sautéed in the butter before adding chicken. These add-ons make the recipe even more vibrant.
How can I make this dish gluten-free?

This recipe is naturally gluten-free as long as you use a gluten-free chicken broth. Just check your labels! The rest of the ingredients are naturally safe and wholesome.

Final Thoughts

This One Pot Lemon Herb Chicken & Rice Recipe has been one of those delightful meals I keep turning back to because it’s never boring and always hits the spot. Whether it’s a busy weeknight or a casual weekend lunch, it feels both comforting and fresh at the same time. I truly hope you enjoy making it as much as I do—don’t be afraid to play around with the flavors and make it uniquely yours. Trust me, your kitchen and your taste buds will thank you!

One Pot Lemon Herb Chicken & Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews

Author: Julia
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: American

Print Recipe

Description

A delicious and easy one pot lemon herb chicken and rice recipe that is perfect for a quick weeknight dinner. Tender chicken breasts are browned and then cooked together with flavorful white rice, chicken broth, fresh lemon juice, and Italian seasoning for a comforting and zesty meal.

Ingredients

Chicken

4 boneless skinless chicken breasts
2 tablespoons butter
salt and pepper to taste
2 teaspoons Italian seasoning

Rice

1 cup uncooked white rice
2 ¼ cups chicken broth (low sodium)
juice of 1 lemon
1 teaspoon Italian seasoning

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Instructions

Prepare the chicken: Melt butter over medium heat in a large skillet or pan with a lid. Season the chicken breasts with salt, pepper, and 2 teaspoons of Italian seasoning. Brown the chicken in the melted butter for 1-2 minutes on each side until golden but not fully cooked. Remove chicken and set aside on a plate.
Cook the rice: Add uncooked rice, chicken broth, lemon juice, and remaining Italian seasoning to the same pan. Do not clean the pan to retain flavor. Stir gently to combine.
Simmer chicken and rice: Place the browned chicken breasts on top of the rice mixture. Cover the pan with a lid and simmer over medium-low heat for 25 minutes, or until the liquid is absorbed and the rice is cooked.
Garnish and serve: Garnish with fresh parsley or cilantro and lemon wedges if desired. Serve hot immediately for best flavor.

Notes

If using bone-in, skin-on chicken breasts, increase browning time to 3-4 minutes per side and verify internal temperature reaches 165°F before serving.
For brown rice, increase simmering time to 30-35 minutes and check for doneness at the 30-minute mark.
Optional add-ins include fire-roasted tomatoes, frozen peas or carrots, red pepper flakes, or caramelized onion added before browning the chicken.
Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 3 months.