One Pot Lemon Herb Chicken & Rice: Weeknight Magic

Forget complicated. You want big flavor, minimal dishes, and dinner that basically cooks itself.

This One Pot Lemon Herb Chicken & Rice is the kind of recipe that makes you look like you’ve got your life together—even if you’re plating it in sweatpants. Bright lemon, garlicky aromatics, and tender chicken team up to turn humble rice into a full-on event.

It’s fast, it’s fragrant, and it tastes like a cozy bistro meal made by someone who actually reads cookbooks. Spoiler: that someone is you.

Why Everyone Loves This Recipe

It nails the flavor trifecta: zesty lemon, savory herbs, and rich chicken juices soaking into fluffy rice.

It’s a single pot, which means less cleanup and zero chaos. The rice is not a side—it’s the star, absorbing every drop of the pan sauce.

And it’s flexible: swap herbs, add veggies, or keep it classic. Affordable, impressive, and weeknight-friendly?

That’s a win.

One Pot Lemon Herb Chicken & Rice: Weeknight Magic

Recipe by Wendy CarterCourse: Chicken, Dinner

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

520

kcal

Ingredients

• 1.5 pounds boneless, skinless chicken thighs (or breasts, see FAQ)

• 1.5 cups long-grain white rice (e.g., basmati or jasmine)

• 3 cups low-sodium chicken broth

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter

• 1 large lemon (zest + juice, plus extra slices for garnish)

• 4 cloves garlic, minced

• 1 small onion or 2 shallots, finely chopped

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1/2 teaspoon paprika (smoked or sweet)

• 1/4 teaspoon red pepper flakes (optional)

• 1/4 cup fresh parsley, chopped (plus more for garnish)

• 1/4 cup fresh dill or basil, chopped (optional but awesome)

• 1 cup frozen peas or chopped spinach (optional veggie boost)

Step-by-Step Instructions

• Season the chicken: Pat chicken dry. Mix salt, pepper, paprika, oregano, and thyme. Rub all over the chicken. Zest the lemon and reserve; cut lemon and set aside for juicing.
• Sear for flavor: Heat olive oil and 1 tablespoon butter in a large heavy pot over medium-high. Sear chicken 3–4 minutes per side until golden. Remove to a plate (it won’t be cooked through yet).
• Sauté aromatics: Lower heat to medium. Add remaining butter, onion/shallot, and a pinch of salt. Cook 2–3 minutes until soft. Stir in garlic for 30 seconds until fragrant—don’t burn it, garlic drama is real.
• Toast the rice: Add rice and lemon zest. Stir 1–2 minutes to coat in fat and lightly toast. This step equals flavor insurance.
• Deglaze and build the base: Pour in chicken broth and the juice of half the lemon. Scrape up browned bits. Bring to a gentle simmer.
• Nestle chicken back in: Return chicken (and juices) to the pot on top of the rice. Scatter peas or spinach if using. Cover tightly.
• Cook it through: Reduce heat to low. Simmer 18–22 minutes, until rice is tender and liquid is absorbed. Do not lift the lid 47 times. Patience = fluffy rice.
• Rest and finish: Remove from heat, keep covered 5–10 minutes. Fluff rice with a fork. Stir in parsley and dill/basil. Squeeze remaining lemon to taste. Adjust salt and pepper.
• Serve like a pro: Garnish with extra herbs and lemon slices. Optional drizzle of olive oil for gloss. Plate it up and act casual.

Tips for Storing & Reheating

• Fridge: Store in an airtight container up to 4 days.
• Freezer: Cool completely.
  

  Portion into freezer bags/containers. Freeze up to 2 months.

  Thaw overnight in the fridge.

• Reheating (Stovetop): Add a splash of broth or water, cover, and warm on low until steamy.
• Reheating (Microwave): Add a teaspoon of water per serving, cover loosely, and heat in 60–90 second bursts, fluffing between intervals.
• Avoid dryness: The splash of liquid is non-negotiable IMO—rice is thirsty on day two.

Why This Recipe Rocks

• One pot, zero stress: Less cleanup means more time pretending you meant to make this all along.
• Built-in sauce: The rice absorbs lemony, herby chicken juices, so every bite slaps.
• Budget-friendly: Pantry staples + chicken = chef-level payoff.
• Flexible: Works with thighs, breasts, or even drumsticks; add veggies, change herbs, live your best kitchen life.

Nutrition Stats

Per serving (estimate): 520 calories; 28g protein; 15g fat; 60g carbs; 2g fiber; 750mg sodium (varies by broth and seasoning). Chicken delivers lean protein; herbs and lemon add antioxidants and brightness without heavy sauces.

Choose low-sodium broth to keep things balanced, and add extra greens for more fiber if you’re feeling virtuous.

What to Avoid

• Over-stirring the rice: It releases starch and can turn the pot gummy. Stir once to level, then lid on.
• Cranking the heat: High heat will scorch the bottom while the top stays undercooked.
  

  Steady low simmer is your friend.

• Skipping the rest: The 5–10 minute rest lets steam redistribute. Fluffy rice or bust.
• Too much lemon juice early: Acid can tighten chicken and slow rice cooking.
  

  Add some at the start, finish with the rest.

• Salting blindly: Broth varies. Taste before the final seasoning so you don’t go salt-happy.

Mix It Up

• Herb swap: Try rosemary + thyme for a cozier vibe, or basil + mint for fresh summer energy.
• Citrus twist: Use Meyer lemon or add a hint of orange zest for a softer sweetness.
• Veg-loaded: Add chopped zucchini, bell pepper, or broccoli florets in step 6.
  

  Go green, feel smug.

• Olive vibes: Stir in sliced olives and sun-dried tomatoes at the end for Mediterranean flair.
• Cheesy finish: Fold in 1/4 cup grated Parmesan or crumbled feta before serving for extra richness.
• Grain switch: Use brown rice (see FAQ for timing) or orzo for a different texture.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Use evenly sized breasts and reduce sear time to avoid overcooking.

Keep the simmer low and check for doneness a few minutes early. Breasts cook a bit faster and can dry out, so the final squeeze of lemon and a little butter help.

What if I only have brown rice?

Brown rice needs more liquid and time.

Use 1.5 cups brown rice with 3.75–4 cups broth and simmer 35–40 minutes, resting as usual. Keep heat low to prevent scorching.

The texture will be heartier but still excellent.

Can I make it dairy-free?

Absolutely. Swap butter for more olive oil or a dairy-free butter.

Flavor stays bright and clean, just a tad less rich.

How do I keep the bottom from burning?

Use a heavy pot (enameled cast iron is ideal), keep the simmer gentle, and don’t skimp on the rest time. If your stove runs hot, a diffuser helps.

Also, avoid stirring mid-cook—lift the lid only if absolutely necessary.

Can I add wine?

Yes—deglaze with 1/4 cup dry white wine after sautéing the aromatics, before adding broth. Let it simmer 30–60 seconds to mellow, then proceed.

Fancy flavor unlocked.

Is jasmine or basmati better?

Both work. Jasmine brings a soft, slightly sticky texture and floral aroma; basmati stays a bit firmer and more separate.

Choose your vibe. Keep the liquid ratio at roughly 2:1 for most long-grain whites.

How do I know the chicken is done?

Look for clear juices and an internal temp of 165°F.

If rice is done but chicken isn’t, remove the chicken to a plate, cover the pot, and give the chicken 2–3 more minutes in a hot oven or covered pan.

Can I meal prep this?

It reheats like a champ. Portion into containers with a lemon wedge and a spoon of extra broth.

Reheat gently and add fresh herbs right before eating for that just-cooked vibe, FYI.

Bringing It All Together

One Pot Lemon Herb Chicken & Rice is the shortcut to an impressive dinner that doesn’t own your evening. You sear, you simmer, you rest, you win.

It’s bright, comforting, and endlessly customizable—like a great playlist for your taste buds. Keep this one on rotation and watch weeknights go from “ugh” to “oh, wow.” Dinner hero status: unlocked.