One Pot Lemon Herb Chicken and Rice (Stovetop or Slow Cooker)

One Pot Lemon Herb Chicken and Rice delivers juicy chicken and fluffy, lemon-infused rice all in one skillet for an effortless weeknight meal. Ready in just 30 minutes with pantry staples, this dish bursts with fresh herb flavors and bright citrus notes. Serve it to your family for a satisfying dinner that feels special yet simple.

Why This Recipe Works

This one-pot wonder minimizes cleanup while maximizing flavor through searing the chicken for a golden crust and simmering everything together. The lemon juice tenderizes the chicken and perfumes the rice, creating a cohesive, aromatic dish. Customizable with add-ins, it suits busy cooks seeking healthy, hearty meals.​

• One skillet means less mess and faster prep.
• Balanced nutrition with lean protein, carbs, and veggies.
• Leftovers reheat beautifully for meal prep lunches.

Ingredients

Gather these simple ingredients for four servings. Scale up using the recipe card toggles for larger crowds.

Ingredient	Amount	Purpose	Substitutions
Boneless, skinless chicken thighs (preferred) or breasts	4 (about 1.5 lbs)	Tender, juicy protein	Bone-in (add 5 mins cook time), tofu for vegetarian
Long-grain white rice, uncooked	1 cup	Fluffy, absorbent base	Jasmine rice, brown rice (increase broth to 2.5 cups, cook 30-35 mins)
Chicken broth, low-sodium	2 cups	Savory cooking liquid	Vegetable broth for lighter flavor
Fresh lemon	1 large (juice and zest)	Bright, tangy lift	2 limes for a twist
Italian seasoning (or mix of oregano, thyme, basil)	3 tsp, divided	Herbaceous depth	Fresh herbs: 1 tbsp minced each oregano and thyme
Butter or olive oil	2 tbsp	Searing base for richness	Avocado oil for dairy-free
Salt	1 tsp	Flavor enhancer	To taste
Black pepper	1/2 tsp	Mild heat	Freshly ground for best taste
Garlic, minced	2 cloves	Aromatic boost	1 tsp garlic powder
Optional add-ins: Frozen peas, diced onion, or spinach	1/2 cup each	Nutrition and texture	Fire-roasted tomatoes for smoky notes

Garnish with fresh parsley and lemon wedges.

Step-by-Step Instructions

Follow these numbered steps for foolproof results. Total time: 30 minutes (10 mins prep, 20 mins cook).

1. Prep the chicken: Pat chicken dry. Season both sides with 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper.​
2. Sear for flavor: In a large skillet or Dutch oven with a lid, melt butter over medium-high heat. Add chicken; cook 2-3 minutes per side until golden (not fully cooked). Remove to a plate.
3. Build the base: In the same skillet, add rice, remaining 2 tsp Italian seasoning, garlic, lemon zest, and juice. Stir 1 minute to toast rice. Pour in broth; bring to a simmer.
4. Simmer together: Nestle chicken back into the rice mixture. Cover, reduce heat to medium-low, and cook 20-25 minutes until liquid absorbs and rice is tender (internal chicken temp 165°F).
5. Rest and fluff: Remove from heat; let sit covered 5 minutes. Fluff rice with a fork, stir in optional add-ins if using, and garnish.

Serve hot with lemon wedges for squeezing.

Slow Cooker Variation

For hands-off cooking, use a 6-quart slow cooker. Prep as in steps 1-2 (sear optional). Layer rice, seasonings, garlic, lemon, and broth in cooker; top with chicken. Cook low 4-6 hours or high 2-3 hours. Add rice last 20-30 minutes if needed to prevent mushiness. Perfect for busy days.​

Expert Tips for Perfection

Achieve restaurant-quality results with these pro moves.

• Sear the chicken first: Builds the Maillard reaction for deeper flavor.
• Rinse rice briefly: Prevents gumminess without washing away starch.
• Check doneness: Use a thermometer for chicken; rice should be fluffy, not sticky.
• Customize heat: Add 1/4 tsp red pepper flakes for a kick.
• Avoid mushy rice: Don’t stir during simmering; let steam do the work.​

Add-In	Amount	Timing	Effect
Frozen peas or spinach	1/2 cup	Last 5 mins	Colorful veggies
Diced onion	1/2 cup	With garlic	Sweet depth
Fire-roasted tomatoes	1/2 can	With broth	Tangy richness
Parmesan cheese	1/4 cup grated	After cooking	Creamy finish

Frequently Asked Questions

Can I use bone-in chicken? Yes, increase browning to 4 minutes per side and total simmer to 30 minutes. Ensure it reaches 165°F internally.​

Is raw chicken safe with rice? Absolutely; the simmering cooks both thoroughly. No cross-contamination risk with proper heat.

Brown rice substitution? Use 1 cup; add 1/2 cup extra broth. Simmer 35-40 minutes or slow cook low 6-7 hours.

Dairy-free version? Swap butter for olive oil; it’s just as delicious.

Vegan option? Use tofu or chickpeas, vegetable broth, and olive oil. Add protein last 20 minutes.

Freezer-friendly? Yes, portion into bags; freeze up to 3 months. Thaw overnight, reheat with broth splash.

Meal prep tips? Divide into four containers; lasts 4-5 days refrigerated. Reheats in microwave 2-3 minutes.

Storage and Reheating

Store leftovers in airtight containers in the fridge up to 5 days or freeze up to 3 months. Reheat on stovetop with 1-2 tbsp broth per serving over low heat, stirring until hot. Microwave works too: cover loosely, 2-3 minutes on high.​

Serving Suggestions

Pair this vibrant dish with:

• Crisp green salad with lemon vinaigrette.
• Roasted asparagus or broccoli for greens.
• Garlic bread to soak up juices.
• Chill white wine like Sauvignon Blanc.

Kid tweaks: Dice chicken smaller, serve rice plain first.

Nutrition Facts (Per Serving)

Approximate values based on 4 servings with thighs and white rice.

Nutrient	Amount	% Daily Value
Calories	450	23%
Protein	32g	64%
Total Fat	15g	19%
Carbohydrates	48g	17%
Fiber	1g	4%
Sugars	1g	–
Sodium	650mg	28%

Values vary by substitutions; consult a nutritionist for precision.​

More Easy Chicken Recipes

Explore these one-pan favorites:

• One Pan Mediterranean Chicken
• Lemon Garlic Shrimp and Rice
• Creamy Chicken Orzo
• Honey Mustard Chicken Skillet

Pin this recipe, rate it below, and share your tweaks in the comments! Fresh parsley and an extra lemon squeeze elevate every bite. Enjoy the simplicity and flavor of home-cooked perfection.​

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