One pan lemon chicken and rice is full of flavor and makes a tasty main dish. Every bite is filled with lemony goodness!
Skillet chicken and rice
Weeknight dinners need to be easy, but you don't have to sacrifice flavor! This lemon chicken and rice recipe takes minimal prep and hands-on time.
You just brown up the chicken, then lightly saute the rice. Everything goes into the pan along with a lid. The chicken and rice cook while you have time to make a salad or take a few minutes to yourself.
The lemon flavor comes from the lemon slices and the lemon juice. It permeates the rice and the chicken. If you love lemon, you'll want to try this dish!
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Chicken - I use boneless, skinless chicken breasts.
- Rice - Any long-grain white rice works.
- Lemon - Use fresh lemons for the lemon slices and the juice.
- Broth - Chicken broth or veggie broth
- Seasoning - Dried thyme, garlic powder, salt and pepper.
Step-by-step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Season chicken breasts
- Add oil to a large skillet and heat over medium heat. When hot, add chicken and brown both sides.
- Remove chicken from the pan (the chicken will not be cooked through) and place on a plate.
- Reduce heat to low. Add lemon slices and cook for about 1 minute per side.
- Remove lemon slices and add to chicken on the plate.
- Place butter in pan. While it's melting, add rice. Stir rice until it is fully coated with the melted butter.
- Add chicken stock, lemon juice and Italian seasoning. Stir to remove any bits from bottom of pan.
- Place lid on pan and simmer for 10 minutes. Remove lid and stir.
- Add chicken, lemon slices and any juices on the plate into the pan. Nestle chicken breasts in with the rice and lay the lemon slices on top.
- Return lid and continue cooking until rice is cooked and the chicken is cooked through and has reached at least 165°F.
- Top hot garnished with freshly chopped parsley.
Recipe tips
- If your pan is very hot after browning chicken, turn heat off for 2-3 minutes to allow pan to cool before adding butter and rice.
- Be certain to scrap the browned bits up from the pan once you add the broth. It adds so much flavor!
- Check the rice and chicken halfway through cooking time. If there are portions of the rice that are too dry, give a slight stir to rearrange the chicken and rice so all the rice is in contact with the liquid.
Frequently asked questions
Yes, chicken thighs will also work well in this recipe. Cooking time may need to be adjusted. Make certain your chicken is cooked through to 165°F.
Serving suggestions
More delicious dinner recipes
- Stuffed Peppers
- Spaghetti and Meatballs
- Easy Trout
- Garlic Shrimp
- Enchilada Casserole
- Pecan Crusted Chicken
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious chicken dishes!
Lemon Chicken and Rice
Equipment
- Measuring Cups
- Measuring Spoons
- 10 Inch Skillet (with a lid)
Ingredients
- 4 chicken breasts (boneless, skinless)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1-2 tablespoons olive oil
- 1 lemon (sliced into rounds)
- 2 tablespoons butter
- 1 cup long grain white rice
- 2 cups chicken broth
- ¼ cup lemon juice (freshly squeezed)
- 1 teaspoon Italian seasonings
- ¼ teaspoon salt
- 1 tablespoon fresh parsley (optional)
Instructions
- Season chicken breasts4 chicken breasts, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder
- Add oil to a large skillet and heat over medium heat. When hot, add chicken and brown both sides, about 2-3 minutes per side.1-2 tablespoons olive oil
- Remove chicken from the pan (the chicken will not be cooked through) and place on a plate.
- Reduce heat to low. Add lemon slices and cook for about 1 minute per side.1 lemon
- Remove lemon slices and add to chicken on the plate.
- Place butter in pan. While it's melting, add rice. Stir rice until it is fully coated with the melted butter.2 tablespoons butter, 1 cup long grain white rice
- Add chicken stock, lemon juice and Italian seasoning. Stir to remove any bits from bottom of pan.2 cups chicken broth, ¼ cup lemon juice, 1 teaspoon Italian seasonings, ¼ teaspoon salt
- Place lid on pan and simmer for 10 minutes. Remove lid and stir.
- Add chicken, lemon slices and any juices on the plate into the pan. Nestle chicken breasts in with the rice and lay the lemon slices on top.
- Return lid and continue cooking until rice is cooked and the chicken is cooked through and has reached at least 165°F, about 15-20 minutes.
- Let chicken and rice rest in the pan with the lid on and the heat off for 5 minutes.
- Top hot garnished with freshly chopped parsley.1 tablespoon fresh parsley
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Mary Jo says
We all loved this dish.
Taste so good with the lemons and rice.
Delicious 😋
Kathy says
Thanks so much! I am so glad everyone loved it! 🙂