Lemon Herb Chicken and Rice

Save this recipe on:

Golden, pan-seared chicken infused with lemon zest and fresh herbs sits atop a bed of fragrant, buttery rice — every bite of this Lemon Herb Chicken and Rice dish is comfort food at its finest. The chicken is juicy and flavorful with a slightly crispy edge, while the rice soaks up the zesty, herby juices to create a rich, cohesive meal that feels both hearty and refreshing.

Whether you’re whipping this up for a busy weeknight dinner or impressing guests with minimal effort, this one-pan wonder balances elegance and simplicity. It’s bright with citrus, earthy from rosemary and parsley, and deeply satisfying thanks to the tender, seasoned chicken and fluffy rice. Plus, everything cooks together, making clean-up just as easy as the prep.

---

Why You’ll Love This Lemon Herb Chicken and Rice

• It’s a true one-pan meal — less mess, more flavor.
• Fresh lemon and herbs bring brightness and depth.
• Perfect balance of protein, carbs, and flavor in every bite.
• Quick enough for a weeknight but elegant enough for company.
• Great for leftovers and meal prep!

---

Preparation Phase & Tools to Use (Essential Tools and Their Importance)

To get the most out of your Lemon Herb Chicken and Rice, you’ll want to have these essentials on hand:

• Large deep skillet or sauté pan with lid: This is crucial for even cooking and keeping all the juices and steam contained as the rice finishes cooking.
• Sharp knife: For cleanly slicing lemon, garlic, and herbs without bruising them.
• Cutting board: A sturdy surface for prepping the chicken and aromatics.
• Measuring spoons/cups: To balance the seasoning and liquids properly.
• Tongs or a spatula: Helps with flipping the chicken while searing, ensuring a golden crust without tearing the meat.

Each of these tools plays a key role in making sure your dish turns out flavorful, evenly cooked, and visually stunning.

---

Preparation Tips

Start by patting your chicken dry to help it sear better and absorb the marinade. Marinate it for at least 20 minutes — or overnight if you can — to really let those lemon and herb flavors soak in. Use freshly squeezed lemon juice for the best zing, and don’t skimp on the garlic. Sauté your aromatics (onions, garlic, herbs) briefly before adding the rice so their flavors bloom in the oil. When adding broth, make sure it’s hot so the temperature in the pan doesn’t drop, allowing for even rice cooking. Finally, once everything’s simmering, keep the lid on — it traps the steam and ensures tender rice.

---

Ingredients for This Lemon Herb Chicken and Rice

For the Chicken:

• 4 boneless, skinless chicken thighs (or breasts)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and black pepper, to taste

For the Rice:

• 1 cup long grain white rice (rinsed)
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chicken broth (warm)
• Juice of 1/2 lemon
• 1 teaspoon lemon zest
• 1/4 cup fresh parsley, chopped (for garnish)
• Optional: lemon slices and rosemary sprigs for garnish

---

Step 1: Marinate the Chicken

In a large bowl, combine olive oil, garlic, rosemary, parsley, oregano, paprika, lemon juice, lemon zest, salt, and pepper. Add chicken and coat well. Let it marinate for at least 20 minutes (or refrigerate up to overnight for deeper flavor).

---

Step 2: Sear the Chicken

Heat a large, deep skillet over medium-high heat. Add a little oil and sear the marinated chicken for 3–4 minutes per side until golden brown (it doesn’t need to be fully cooked through yet). Transfer the chicken to a plate.

---

Step 3: Sauté the Aromatics

In the same skillet, reduce heat to medium. Melt the butter, then add chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

---

Step 4: Add Rice and Toast Lightly

Add the rinsed rice to the skillet with the aromatics. Stir well to coat the rice in the butter and herbs. Toast lightly for 1–2 minutes, stirring frequently.

---

Step 5: Pour in the Liquid

Pour in the warm chicken broth, lemon juice, and lemon zest. Stir to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil.

---

Step 6: Simmer with Chicken

Return the seared chicken to the skillet, placing it on top of the rice. Reduce the heat to low, cover with a tight-fitting lid, and let simmer for 18–20 minutes until rice is tender and the chicken is fully cooked.

---

Step 7: Rest and Garnish

Once done, remove from heat and let it rest (covered) for 5 minutes. Then fluff the rice with a fork, garnish with fresh parsley, lemon slices, or rosemary sprigs, and serve hot.

---

Notes

For extra depth of flavor, consider using bone-in chicken thighs — they stay juicier and release even more flavor into the rice. If you want a bit of a kick, a pinch of red pepper flakes can be added to the marinade. Also, this recipe adapts beautifully with fresh seasonal herbs like thyme or basil for a variation. The rice will take on the flavor of everything in the pan, so seasoning both the chicken and the cooking liquid is essential.

---

Watch Out for These Mistakes While Cooking

• Skipping the rice rinse: Not rinsing your rice can lead to a gummy, uneven texture due to excess starch.
• Cold broth: Adding cold liquid to the hot skillet can lower the temperature, making the rice cook unevenly.
• Overcrowding the pan: This can prevent proper searing on the chicken, making it less flavorful.
• Lifting the lid too often: This releases the steam needed to cook the rice properly.
• Not marinating long enough: A rushed marinade won’t infuse the chicken deeply, resulting in bland flavor.

---

Storage Instructions

Allow the Lemon Herb Chicken and Rice to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. For freezing, store portions in freezer-safe containers for up to 2 months. When reheating, add a splash of broth or water before microwaving to restore moisture and prevent the rice from drying out.

---

Estimated Nutrition

Per serving (based on 4 servings):

• Calories: ~490 kcal
• Protein: 34g
• Carbohydrates: 38g
• Fat: 22g
• Saturated Fat: 6g
• Fiber: 1g
• Sugar: 1g
• Sodium: 480mg
• Cholesterol: 105mg

---

Frequently Asked Questions

How can I make this dish dairy-free?

Simply substitute the butter with olive oil or a plant-based butter alternative.

Can I use chicken breasts instead of thighs?

Yes, though chicken breasts cook a bit faster and may be slightly less juicy. Be sure not to overcook them.

What type of rice works best?

Long-grain white rice is ideal, but you can use jasmine or basmati for a more aromatic flavor.

Can I add vegetables to this dish?

Absolutely! Peas, diced carrots, or baby spinach can be stirred into the rice before simmering.

How do I know the chicken is fully cooked?

The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.

Is this dish spicy?

Not by default. But you can add chili flakes or cayenne to the marinade if you’d like heat.

Can I make this in the oven?

Yes, after searing the chicken and assembling the dish, cover and bake at 375°F (190°C) for about 25 minutes.

What can I serve with this?

A fresh green salad or roasted vegetables pair well and balance the richness of the rice and chicken.

---

Conclusion

Lemon Herb Chicken and Rice brings together vibrant herbs, zesty citrus, and tender chicken in a one-pan recipe that’s as comforting as it is flavorful. With minimal effort and maximum reward, this dish makes a satisfying meal any night of the week. It’s nourishing, adaptable, and sure to become a go-to favorite for busy households and food lovers alike.

---

Print

Save this recipe on: