Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Easy One-Pan Lemon Chicken and Rice is a quick, better-than-takeout dinner recipe that’s ready in just 30 minutes. After making this many times, I’ve perfected the technique for juicy chicken and tender rice every time. You’ll love the bright, fresh lemon flavor that fills your kitchen. If you love recipes like this, you’ll also enjoy Easy Salsa Verde Chicken Recipe for Quick Flavorful Dinner and Easy Chocolate Mousse Brownies Recipe for Decadent Dessert.
Why This Easy One-Pan Lemon Chicken and Rice Dinner Recipe Is Pure Comfort
- One-pan easy cleanup
- Juicy chicken and tender rice
- Bright, fresh lemon flavor
- Ready in just 30 minutes
What You'll Need for Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Long grain white rice
- Lemon
- Chicken broth
- Onion
- Garlic
- Salt
- Pepper
- Paprika
- Dried thyme
- Dried oregano
- Olive oil
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfectly cooked chicken and rice. → See on Amazon
- Kitchen Timer — Ensures perfect rice every time. → See on Amazon
How to Make Easy One-Pan Lemon Chicken and Rice Dinner Recipe
- Step 1: Season chicken breasts with salt, pepper, paprika, thyme, and oregano. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes per side. Remove chicken and set aside.
- Step 2: In the same skillet, add onion and garlic. Cook until softened, about 3 minutes. Stir in rice, chicken broth, lemon juice, lemon zest, and salt. Bring to a boil, then reduce heat to low. Cover and let simmer for 15 minutes.
- Step 3: Place chicken back into the skillet, nestling it into the rice. Cover and let cook for another 10-15 minutes, until chicken is cooked through and rice is tender. Let rest for 5 minutes before serving.
Cook's Tips for Perfect Easy One-Pan Lemon Chicken and Rice Dinner Recipe
- Common mistake and fix: Don't overcook the rice. If it's still hard after 15 minutes, add a little more broth and cook for a few more minutes.
- Pro tip: For extra flavor, deglaze the pan with a little white wine before adding the broth.
- Pro tip: To make this recipe gluten-free, use gluten-free chicken broth.
Storing & Reheating Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the rice ahead of time and reheat it with the chicken when ready to serve.
Freezing Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Freeze cooked chicken and rice in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For extra flavor, add a handful of cherry tomatoes to the skillet with the chicken.
- Best substitution: You can substitute the chicken broth with vegetable broth for a vegetarian version.
- Make-ahead: You can prepare the chicken and rice ahead of time and assemble the dish just before cooking.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the rice is still hard after 15 minutes, add a little more broth and cook for a few more minutes.
Want to level up this recipe?
Instant-Read Meat Thermometer — Ensures perfectly cooked, juicy chicken every time. → Check price on Amazon
Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Long grain white rice
- Lemon
- Chicken broth
- Onion
- Garlic
Seasonings
- Salt
- Pepper
- Paprika
- Dried thyme
- Dried oregano
- Olive oil
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Step 1: Season chicken breasts with salt, pepper, paprika, thyme, and oregano. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes per side. Remove chicken and set aside.
- Step 2: In the same skillet, add onion and garlic. Cook until softened, about 3 minutes. Stir in rice, chicken broth, lemon juice, lemon zest, and salt. Bring to a boil, then reduce heat to low. Cover and let simmer for 15 minutes.
- Step 3: Place chicken back into the skillet, nestling it into the rice. Cover and let cook for another 10-15 minutes, until chicken is cooked through and rice is tender. Let rest for 5 minutes before serving.
Notes
- Chef tip: For extra flavor, add a handful of cherry tomatoes to the skillet with the chicken.
- Best substitution: You can substitute the chicken broth with vegetable broth for a vegetarian version.
- Make-ahead: You can prepare the chicken and rice ahead of time and assemble the dish just before cooking.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the rice is still hard after 15 minutes, add a little more broth and cook for a few more minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken and rice in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: You can make the rice ahead of time and reheat it with the chicken when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 10g
- Carbs: 50g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 90mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy One-Pan Lemon Chicken and Rice Dinner Recipe FAQs
Yes, you can prepare the chicken and rice ahead of time and assemble the dish just before cooking. However, it's best to cook the dish fresh for the best texture and flavor.
The most common reason for dry chicken and rice is overcooking. Make sure to keep an eye on the cooking time and use a meat thermometer to ensure the chicken is cooked to 165°F (74°C).
No, this recipe is not suitable for the air fryer. The rice needs to simmer in liquid to cook properly, which is not possible in an air fryer.
You can substitute the chicken broth with vegetable broth for a vegetarian version. Alternatively, you can use water, but the flavor will be less rich.
This recipe can be part of a healthy diet. It's high in protein and fiber, and low in fat. However, it does contain sodium, so be mindful of your overall salt intake.
A Warm Final Note
I can’t wait for you to try Easy One-Pan Lemon Chicken and Rice Dinner Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
