Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Easy One-Pan Lemon Chicken and Rice is a quick, comforting dinner that’s better than takeout. After making it many times, I’ve perfected the technique for juicy chicken and perfectly cooked rice. The bright, fresh lemon flavor will make your family beg for seconds. If you love recipes like this, you’ll also enjoy Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast and Creamy Roasted Red Pepper and Garlic Dip Easy Recipe.
Why This Easy One-Pan Lemon Chicken and Rice Dinner Recipe Is Pure Comfort
- Juicy chicken cooked to perfection
- Fluffy rice cooked in the same pan
- Bright, fresh lemon flavor
- Easy cleanup with just one pan
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
- 1 small onion, diced
- Salt
- Pepper
- Paprika
- Oregano
- Garlic powder
- Chicken broth
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
- Optional: Crumbled feta cheese
📝 Ingredient Notes
- Chicken breasts: Thinly slice chicken breasts horizontally to ensure even cooking.
🛒 Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures perfectly cooked chicken every time. → See on Amazon
- High-quality non-stick skillet — Prevents chicken from sticking and ensures even cooking. → See on Amazon
How to Make Easy One-Pan Lemon Chicken and Rice Dinner Recipe
- Step 1: Season chicken breasts with salt, pepper, paprika, and garlic powder. Heat a large skillet over medium-high heat and add a drizzle of oil. Sear chicken for 5-7 minutes on each side until golden brown. Remove from skillet and set aside.
- Step 2: In the same skillet, add diced onion and cook until translucent. Add minced garlic and cook for an additional 30 seconds. Stir in uncooked rice, chicken broth, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Step 3: Place seared chicken breasts on top of the rice mixture. Top with sliced lemon. Cover the skillet and cook for an additional 10-15 minutes, or until chicken is cooked through and rice is tender. Let rest for 5 minutes before serving.
Cook's Tips for Perfect Easy One-Pan Lemon Chicken and Rice Dinner Recipe
- Common mistake and fix: Don't overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Pro tip: For extra flavor, deglaze the skillet with a splash of white wine before adding the chicken broth.
- Pro tip: For a healthier version, use brown rice and reduce the chicken broth to 1/2 cup.
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: Prepare the chicken and rice mixture up to 1 day ahead. Store separately in the fridge until ready to cook.
Freezing Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Freeze cooked chicken and rice separately for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a one-pan clean-up, use a skillet with a lid.
- Best substitution: Substitute chicken thighs for chicken breasts for even more tender and juicy results.
- Make-ahead: Prepare the chicken and rice mixture up to 1 day ahead. Store separately in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the rice is still crunchy, add a little more chicken broth and cook for an additional 5 minutes.
Want to level up this recipe?
High-quality cutting board — Provides a stable surface for slicing and dicing ingredients. → 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
- 1 small onion, diced
Seasonings
- Salt
- Pepper
- Paprika
- Oregano
- Garlic powder
- Chicken broth
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
- Crumbled feta cheese
Instructions
- Step 1: Season chicken breasts with salt, pepper, paprika, and garlic powder. Heat a large skillet over medium-high heat and add a drizzle of oil. Sear chicken for 5-7 minutes on each side until golden brown. Remove from skillet and set aside.
- Step 2: In the same skillet, add diced onion and cook until translucent. Add minced garlic and cook for an additional 30 seconds. Stir in uncooked rice, chicken broth, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Step 3: Place seared chicken breasts on top of the rice mixture. Top with sliced lemon. Cover the skillet and cook for an additional 10-15 minutes, or until chicken is cooked through and rice is tender. Let rest for 5 minutes before serving.
Notes
- Chef tip: For a one-pan clean-up, use a skillet with a lid.
- Best substitution: Substitute chicken thighs for chicken breasts for even more tender and juicy results.
- Make-ahead: Prepare the chicken and rice mixture up to 1 day ahead. Store separately in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the rice is still crunchy, add a little more chicken broth and cook for an additional 5 minutes.
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.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the chicken and rice mixture up to 1 day ahead. Store separately in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 10g
- Carbs: 50g
- Fiber: 1g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 95mg
- Sat. Fat: 2g
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, prepare the chicken and rice mixture up to 1 day ahead. Store separately in the fridge until ready to cook.
Overcooking the chicken is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
No, this recipe is best made in a skillet on the stovetop. The air fryer is not suitable for cooking rice.
Vegetable broth can be used as a substitute for chicken broth in this recipe.
Yes, this homemade version is healthier, fresher, and just as delicious as takeout. Plus, it's easy to customize to your taste preferences.
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!
