Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Easy one-pan lemon chicken and rice dinner is a quick and delicious weeknight meal. After making this many times, I’ve discovered the trick to perfectly cooked chicken and tender rice every time. The golden, juicy chicken and fluffy rice in a zesty lemon sauce will make your family beg for this better-than-takeout dinner. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Watermelon Coconut Popsicles Recipe for Summer and Easy No-Bake Peanut Butter Oat Bars for Quick Snacks.
Why This Easy One-Pan Lemon Chicken and Rice Dinner Recipe Is Pure Comfort
- Perfectly cooked chicken in just one pan
- Fluffy rice cooked in lemony broth
- Ready in under 30 minutes
- Better than takeout taste at home
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.
- 2 boneless, skinless chicken breasts
- 1 cup long grain white rice
- 1 lemon, sliced
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
- Optional: Fresh parsley, chopped
- 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 perfect searing and cooking. → See on Amazon
- Instant-Read Meat Thermometer — Ensures perfectly cooked, juicy chicken every time. → See on Amazon
How to Make Easy One-Pan Lemon Chicken and Rice Dinner Recipe
- Step 1: Season chicken breasts with oregano, thyme, salt, and pepper. 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: Add rice to the skillet and cook, stirring, for 1 minute. Add garlic and cook for an additional 30 seconds. Pour in chicken broth and bring to a boil. Add lemon slices and chicken back to the skillet. Reduce heat to low, cover, and let simmer for 20-25 minutes, or until rice is tender and chicken is cooked through.
- Step 3: Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Cook's Tips for Perfect Easy One-Pan Lemon Chicken and Rice Dinner Recipe
- : To prevent chicken from drying out, make sure it's not overcooked. Use a meat thermometer to check for an internal temperature of 165°F.
- Common mistake and fix: If your rice is still crunchy after 20 minutes, add a little more broth and continue cooking. If it's too mushy, try using less liquid next time.
- : For extra flavor, deglaze the skillet with a little white wine after removing the chicken. Scrape up any browned bits and let it reduce before adding the broth.
- : To make this dish ahead, cook the chicken and rice separately, then combine and reheat when ready to serve.
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 chicken and rice separately ahead of time and combine when ready to serve.
Freezing Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Freeze cooked chicken and rice separately for up to 2 months. Thaw and reheat before serving.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes, or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, or until warmed through. Stir halfway through.
Recipe Notes
- Chef tip: For extra flavor, add a pinch of red pepper flakes or a teaspoon of Dijon mustard to the sauce.
- Best substitution: You can substitute the chicken broth with vegetable broth to make this dish vegetarian.
- Make-ahead: Cook the chicken and rice separately, then combine and reheat when ready to serve.
- Scaling: This recipe can easily be doubled to serve a larger crowd.
- Troubleshooting: If your chicken is sticking to the pan, try adding a little more oil or using a non-stick skillet.
Want to level up this recipe?
High-quality non-stick skillet — Ensures even cooking and easy cleanup for this one-pan meal. → Check price on Amazon
Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup long grain white rice
- 1 lemon, sliced
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
Seasonings
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Step 1: Season chicken breasts with oregano, thyme, salt, and pepper. 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: Add rice to the skillet and cook, stirring, for 1 minute. Add garlic and cook for an additional 30 seconds. Pour in chicken broth and bring to a boil. Add lemon slices and chicken back to the skillet. Reduce heat to low, cover, and let simmer for 20-25 minutes, or until rice is tender and chicken is cooked through.
- Step 3: Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: For extra flavor, add a pinch of red pepper flakes or a teaspoon of Dijon mustard to the sauce.
- Best substitution: You can substitute the chicken broth with vegetable broth to make this dish vegetarian.
- Make-ahead: Cook the chicken and rice separately, then combine and reheat when ready to serve.
- Scaling: This recipe can easily be doubled to serve a larger crowd.
- Troubleshooting: If your chicken is sticking to the pan, try adding a little more oil or using a non-stick skillet.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken and rice separately for up to 2 months. Thaw and reheat before serving.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes, or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until warmed through. Stir halfway through.
- Make ahead: You can make the chicken and rice separately ahead of time and combine when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 14g
- Carbs: 45g
- Fiber: 1g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 90mg
- Sat. Fat: 3g
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 cook the chicken and rice separately and combine when ready to serve. Reheat in the oven or microwave before serving.
To prevent chicken from drying out, make sure it's not overcooked. Use a meat thermometer to check for an internal temperature of 165°F.
Yes, you can cook the chicken and rice together in the slow cooker on low for 6-8 hours. Add the lemon slices and garlic halfway through cooking.
This dish pairs well with a simple side salad, steamed vegetables, or crusty bread.
Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before cooking.
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!
