One Pot Lemon Herb Chicken and Rice is cozy, rich, and flavorful. Big bold flavors come from the zesty lemon juice and dried herbs. It's the easiest one-pot meal for a busy weeknight. All you need is 30 minutes and a few simple ingredients.
We love this family friendly recipe because it's kid friendly and SO simple. All the ingredients are thrown into the skillet and cooked for 15 minutes. It doesn't get more simple than that. If you're looking for more recipes that will save you time in the kitchen you must try our One Pot French Onion Pasta, Gochujang Pasta, Jerk Shrimp Pasta, or my favorite Garlic Shrimp Scampi over Quinoa.
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Why You’ll Love This One Pot Lemon Herb Chicken and Rice
- You only need one pot which means easy clean up and a reduced number of dishes making it perfect for busy weeknights just like this Chicken Cacciatore with Rice.
- Prep time is very minimal. All you need to do is chop the garlic and season the chicken breasts before the cooking process.
- It’s family friendly, there are no exotic flavors or spice. If your kid loves chicken and rice you’ll definitely want to try this with added lemon and herb
- After the initial cooking of the chicken, it’s pretty much hands off. It will simmer, cook, and be done before you know it without stirring or hovering over the stove the whole time.
Ingredient Notes and Substitutes
For The Chicken
Oil - vegetable or canola can be used. Choose something with light flavor, I probably wouldn’t go with olive oil
Boneless skinless chicken breasts
Salt and pepper
Italian seasoning - includes a blend of basil, oregano, rosemary, thyme and marjoram it's the perfect herb blend when you can't just choose one
For The Rice
Garlic - use fresh garlic, garlic powder is an ok substitute but it will not give you the same flavor
Rice - I choose basmati for this recipe because it doesn't become sticky when cooked like other rice variations do.
Turmeric - for color and the plethora of health benefits
Italian Seasoning - this is found all throughout the dish not just in the chicken but the rice too!
Dried or Fresh Dill - because dill and lemon go so well together. I’ve made this with fresh and dried dill. Fresh will give you more of a pack of flavor while dried dill is going to be more subtle
Lemon - fresh lemon is best for this recipe
Cream of Chicken Soup - I’ve been opting for the low fat cans and they’ve been great!
2 Cups Chicken Broth - choose reduced sodium if you’re worried about salt intake
Garnish
Basil and Parsley - garnish with fresh herbs for the best and most fresh flavor
How to Make Lemon Herb Chicken and Rice
Step 1: Season the chicken breasts on all sides with salt and pepper and italian seasoning. Be generous in seasoning. Heat the oil over medium heat in a skillet.
Step 2: Add the chicken and sauté for 3 minutes per side. You want to brown the chicken but not cook it through. It should still be undercooked and pink in the middle. Remove the chicken from the skillet and set aside.
Step 3: Over medium heat, add garlic, rice, turmeric, italian seasoning, and dried dill to the skillet with the left over pan drippings and remaining oil. Sauté and let the rice caramelize for about 30 seconds to 1 minute. Stir well so there’s no burning.
Step 4: Add the lemon juice to deglaze the pan. Stir in the chicken broth and cream of chicken soup. Stir until well combined. Bring to a simmer uncovered. Once the rice mixture is simmering, place the chicken on top of the rice and broth mixture. Cook covered at a steady simmer for 15 minutes or until your rice and chicken are cooked.
Step 5: Once the rice is done cooking, garnish with fresh parsley, basil, and lemon slices and serve immediately.
Must Try Flavor Variations
I love making meals that are versatile, very seldom do I follow a recipe how it’s written. With that being said I encourage you to get creative with this if you want to. While it’s perfectly delicious on it’s own, there are ways you can add to this lemon herb chicken and rice dish. Below are the ways I love to jazz it up a little bit.
Mirepoix - which is just a fancy word for carrots, celery, and onion. These three go together and create the best flavor affinity. If you want to to take this up a notch, add these three ingredients! Throw in and sauté with the garlic then let finish cooking with the rice. It not only adds color but so much flavor.
Cheese - this is not the most creamy lemon chicken with rice dish, however, cheese will take it to the next level. I recommend either parmesan or feta for this. I would fold in at the end and let it melt just before serving!
Green Veggies - like peas or broccoli. They not only add flavor but fiber and extra vitamins and minerals too. If you haven't tried lemon chicken with rice and vegetables you're missing out. If you’re using these, add with the garlic and rice for the best results.
Storing One Pot Lemon Herb Chicken and Rice
The lemon chicken rice can be stored in the refrigerator for up to a week. To reheat place in a microwave safe bowl with a damp paper towel over top. Microwave for 30 seconds at a time. Stir well then return to the microwave and reheat for an additional 30 seconds or until warmed through.
Have leftovers that you may not eat within a week? No problem you can freeze the chicken and rice for up to 3 months in a freezer friendly container. Be sure to thaw completely in the refrigerator before reheating in the microwave.
Try These Other Delicious Chicken Recipes
One Pot Lemon Herb Chicken and Rice
Ingredients
- 2 tablespoons oil
- 3 boneless skinless chicken breasts
- salt and pepper
- 1 1/2 teaspoons italian seasoning
For The Rice
- 3 cloves garlic minced
- 1 cup long grain white rice
- 1 teaspoon turmeric
- 1 teaspoon italian seasoning
- 1/2 teaspoon dried dill
- juice of 1 lemon
- 1 10.5 oz can cream of chicken soup
- 2 cups chicken broth
Garnish
- Lemon slices
- Parsley and or basil
Instructions
- Season the chicken breasts on all sides with salt and pepper and italian seasoning. Be generous in seasoning. Heat the oil over medium heat in a skillet.
- Once heated, add the chicken and sauté for 3 minutes per side. You want to brown the chicken but not cook it through. It should still be undercooked and pink in the middle. Remove the chicken from the skillet and set aside.
- Over medium heat, add garlic, rice, turmeric, italian seasoning, and dried dill to the skillet with the left over pan drippings and remaining oil. Sauté and let the rice caramelize for about 30 seconds to 1 minute. Stir well so there’s no burning.
- Add the lemon juice to deglaze the pan. Stir in the chicken broth and cream of chicken soup. Stir until well combined. Bring to a simmer uncovered.
- Once the rice mixture is simmering, place the chicken on top of the rice and broth mixture. Cook covered at a steady simmer for 15 minutes or until your rice and chicken are cooked.
- Once the rice is done cooking, garnish with fresh parsley, basil, and lemon slices and serve immediately.
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