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Skillet with lemon chicken and rice, topped with lemon slices and herbs—easy dinner.

One-Pot Lemon Chicken & Rice – Easy Dinner

Juicy, lemon-scented chicken and fluffy rice cook together in one pan—an easy, flavorful dinner that pleases everyone at the table!
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Ingredients Equipment Method Notes

Ingrédients
  

  • - 1 ½ lbs chicken thighs or breasts boneless/skinless
  • - 1 Tbsp olive oil
  • - 2 tsp salt divided
  • - 1 tsp pepper
  • - 2 tsp Italian seasoning or oregano
  • - 3 cloves garlic minced
  • - 1 cup jasmine or long grain rice
  • - 2 ½ cups low-sodium chicken broth
  • - 2 Tbsp freshly squeezed lemon juice
  • - 1 lemon zest & thin slices
  • - 2 Tbsp butter optional, for richness
  • - Fresh parsley or thyme for garnish

Equipment

  • Large oven-safe skillet or Dutch oven, small bowl, tongs, spatula, measuring cups and spoons, zester.

Method
 

  1. Preheat oven to 350°F (175°C) if finishing in the oven (optional).
  2. Pat chicken dry; season on both sides with 1 tsp salt, pepper, and half of the seasoning.
  3. Heat oil in skillet over medium-high. Sear chicken 3–4 minutes per side; set aside.
  4. In the same pan, sauté garlic 1 minute. Stir in rice, lemon zest, and remaining seasoning.
  5. Add broth and lemon juice; stir well. Return chicken on top; scatter lemon slices.
  6. Cover and simmer on low 20 minutes (or bake covered in oven), until rice is tender and chicken is cooked through.
  7. Rest 5 minutes, fluff rice, and garnish with herbs.

Notes

For extra flavor, use chicken with skin. Add spinach or peas in the last 5 minutes. Serve with a green salad or roasted veggies.
Calories: 430