Get ready to discover your new favorite weeknight dinner. This One Pot Lemon Herb Chicken and Rice is a true game-changer for anyone who loves a delicious, satisfying meal without a sink full of dishes. Tender, juicy chicken breasts are perfectly seasoned with Italian herbs and cooked right on top of fluffy, lemon-infused rice. The entire dish comes together in a single pan in about 30 minutes, making it one of the best Chicken And Rice Recipes for a busy night. It’s a simple, elegant, and incredibly flavorful meal.
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Why This is the Best One Pot Chicken And Rice
This recipe is the perfect blend of convenience and gourmet flavor. Here’s why you’ll love it:
- A True One-Pot Wonder: The chicken, rice, and sauce all cook together in the same pan, which means incredibly easy cleanup and a huge infusion of flavor as the rice cooks in the chicken broth and lemon juice.
- Ready in 30 Minutes: This is the perfect meal for when you’re short on time but don’t want to sacrifice a delicious, home-cooked dinner.
- Packed with Bright, Fresh Flavor: The combination of savory Italian herbs and zesty, fresh lemon creates a light and vibrant flavor profile that is absolutely delicious.
- Perfect for Meal Prep: The leftovers are fantastic, making this one of the best Chicken And Rice Recipes For Dinner that you can enjoy for lunch the next day.
Your Simple Ingredient Checklist
This recipe uses a handful of pantry staples to create a spectacular meal.
The Ingredient Lineup:
- 4 boneless, skinless chicken thighs
- 2 tablespoons butter
- 1 cup uncooked long-grain white rice
- 2 ¼ cups chicken broth
- 1 large lemon, juiced
- Seasonings: 2 tsp Italian seasoning, divided, plus salt and pepper to taste.
- For Garnish: Fresh parsley or cilantro, and lemon wedges.
Step-by-Step Instructions
Get ready for the easiest, most flavorful chicken and rice dinner.
Part 1: Sear the Chicken
- Season the Chicken: Pat the chicken thighs dry and season them generously on both sides with salt, pepper, and 1 teaspoon of the Italian seasoning.
- Sear for Flavor: Melt the butter in a large skillet or pan (that has a tight-fitting lid) over medium-high heat. Place the seasoned chicken thighs in the hot pan and sear for 1-2 minutes per side, just until they have a nice golden-brown crust. You are not cooking them through at this stage.
- Set Aside: Remove the seared chicken from the pan and set it aside on a plate.
Part 2: Cook the Rice and Chicken Together
- Toast the Rice: Add the uncooked white rice to the same pan you cooked the chicken in. Stir it for about 1 minute to toast the grains and coat them in the buttery pan drippings.
- Add Liquids and Seasoning: Pour in the chicken broth and the fresh lemon juice. Sprinkle in the remaining 1 teaspoon of Italian seasoning and stir everything together.
- Combine and Simmer: Place the seared chicken thighs on top of the rice mixture in the pan. Bring the liquid to a simmer, then reduce the heat to medium-low.
- Cover and Cook: Cover the pan with a tight-fitting lid and let it cook for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
Part 3: Rest and Serve
- Rest the Dish: Once the rice is cooked, remove the pan from the heat and let it rest, still covered, for 5 minutes. This allows the rice to steam and become perfectly fluffy.
- Serve: Fluff the rice with a fork. Serve the chicken and rice immediately, garnished with fresh chopped parsley or cilantro and extra lemon wedges on the side for squeezing.
Frequently Asked Questions (FAQ)
1. Can I use brown rice in this recipe? Yes, you can use brown rice, but you will need to adjust the liquid amount and cooking time. For 1 cup of brown rice, you will typically need about 2 ½ cups of chicken broth, and the simmering time will increase to about 40-45 minutes.
2. Can I use chicken thighs instead of breasts? Absolutely! This is one of the most versatile Easy Chicken And Rice Recipes. Boneless, skinless chicken thighs work beautifully. They may need an extra minute or two of searing time per side. You can also use bone-in, skin-on chicken thighs; just increase the final cooking time by about 10-15 minutes to ensure they are cooked through.
3. Is it safe to cook raw chicken and rice together? Yes, it is perfectly safe. The chicken and rice are cooked together in the simmering liquid, and both will reach a safe internal temperature (165°F for the chicken) by the end of the cooking time, eliminating any risk of cross-contamination.
4. Can I add vegetables to this One Pot Lemon Herb Chicken recipe? This is a great recipe for adding vegetables! You could sauté some chopped onions and garlic in the pan after removing the chicken and before adding the rice. Stirring in some fresh spinach at the very end until it wilts is also a delicious and easy addition. For a heartier meal, you could even add a can of drained and rinsed chickpeas along with the rice.
Easy One Pot Lemon Herb Chicken and Rice: Your 30-Minute Meal Hero
Equipment
- Large Skillet with Lid
- Cutting board
- Tongs
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tbsp butter
- 1 cup uncooked long-grain white rice
- 2 1/4 cups chicken broth
- 1 large lemon, juiced
- 2 tsp Italian seasoning, divided
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Place seared chicken thighs on top of rice. Bring liquid to a simmer, reduce heat to medium-low, cover tightly, and cook for 20-25 minutes until rice is tender and liquid absorbed.
- Melt butter in a large skillet with a lid over medium-high heat. Sear chicken for 1-2 minutes per side until golden brown. Remove and set aside.
- Add uncooked rice to the same pan and toast for 1 minute, stirring to coat in buttery drippings.
- Pour in chicken broth and lemon juice. Stir in remaining 1 teaspoon Italian seasoning.
- Place seared chicken breasts on top of rice. Bring liquid to a simmer, reduce heat to medium-low, cover tightly, and cook for 20-25 minutes until rice is tender and liquid absorbed.
- Remove from heat and let rest, covered, for 5 minutes. Fluff rice with a fork.
- Serve chicken and rice garnished with fresh parsley or cilantro and lemon wedges.