Lemon Chicken and Rice is a classic combination that’s been enjoyed by many people for generations. It’s a comforting and satisfying meal that’s perfect for any night of the week. This One-Pot recipe takes that classic combination to the next level by adding a bright and tangy lemon flavor that really brings the dish to life.
To start, you’ll need to gather your ingredients. You’ll need boneless, skinless chicken breasts, long-grain white rice, chicken broth, lemon juice, garlic, and a few spices. The chicken breasts are the star of the show in this recipe, as they’re the main source of protein and add a ton of flavor to the dish. The rice is cooked in the same pot as the chicken, which allows the grains to soak up all of the delicious flavors from the broth and lemon juice.
To make the dish, start by searing the chicken in a large pot until it’s golden brown on both sides. Then, remove the chicken and add the rice to the same pot, along with chicken broth, lemon juice, garlic, and a few spices. Stir everything together, then nestle the chicken back into the pot. Cover the pot with a lid and let everything cook together until the rice is tender and the chicken is cooked through.
The end result is a delicious and satisfying meal that’s perfect for any night of the week. The lemon adds a bright and tangy flavor that really sets this dish apart from other chicken and rice recipes. Plus, the fact that it’s all cooked in one pot means that there’s minimal cleanup required, making this an ideal meal for busy weeknights.
This one-pot recipe is perfect for a weeknight dinner or a cozy weekend meal. The tender chicken and tangy lemon flavor pairs perfectly with the fluffy rice, making it a satisfying and comforting dish. Plus, with just one pot to clean up, it’s easy to make and even easier to enjoy!
Overall, this One-Pot Lemon Chicken and Rice recipe is a winner in my book. It’s easy to make, full of flavor, and perfect for any night of the week. Give it a try and see for yourself just how delicious it can be!
Equipment
- 6 qt Dutch Oven You can also use a stock pot with lid.
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1 Cup Long-Grain White Rice
- 1 Onion - Chopped
- 2 Garlic Cloves - Minced substitute for 1/2 tsp garlic powder
- 2 Cups Chicken Broth substitute for 2 bullion cubes
- 1/4 Cup Lemon Juice
- 1 tsp Lemon Zest
- 1 tsp Dried Oregano
- Salt and Pepper to taste
- 2 tbsp Olive Oil
- Chopped Fresh Parsley optional
Instructions
- Season the 4 Boneless Skinless Chicken Breasts with Salt and Pepper on both sides.4 Boneless Skinless Chicken Breasts, Salt and Pepper
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the 4 Boneless Skinless Chicken Breasts and sear until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set it aside.2 tbsp Olive Oil, 4 Boneless Skinless Chicken Breasts
- In the same pot, add the 1 Onion - Chopped and 2 Garlic Cloves - Minced. Cook until the onion is soft and translucent, about 5 minutes.1 Onion - Chopped, 2 Garlic Cloves - Minced
- Add the 1 Cup Long-Grain White Rice, 2 Cups Chicken Broth, 1/4 Cup Lemon Juice, 1 tsp Lemon Zest, 1 tsp Dried Oregano, and a pinch of Salt and Pepper to the pot. Stir well to combine.1 Cup Long-Grain White Rice, 2 Cups Chicken Broth, 1/4 Cup Lemon Juice, 1 tsp Lemon Zest, 1 tsp Dried Oregano, Salt and Pepper
- Return the chicken to the pot, placing it on top of the rice mixture. Bring the mixture to a boil.4 Boneless Skinless Chicken Breasts
- Once the mixture is boiling, reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the rice is cooked and the chicken is cooked through.
- Once the chicken and rice are cooked, remove the pot from the heat and let it sit, covered, for 5-10 minutes.
- Serve the chicken and rice hot, garnished with Chopped Fresh Parsley if desired. Enjoy!Chopped Fresh Parsley
Notes
- To save time, you can chop the onion and mince the garlic ahead of time and store them in an airtight container in the fridge until you're ready to cook.
- If you don't have long-grain white rice, you can substitute it with basmati rice or jasmine rice.
- For added flavor, you can use chicken thighs instead of chicken breasts.
- If you prefer a stronger lemon flavor, you can add more lemon juice or zest to the recipe.
- You can also add other vegetables to the recipe, such as diced carrots or sliced bell peppers, for added nutrition and color.
- Leftovers can be stored in the fridge for up to 3-4 days and reheated in the microwave or on the stovetop with a splash of chicken broth or water to keep it from drying out.
If you are looking for easy weeknight meals, check out my Easy-Peasy Chicken Pasta recipe. It’s a hit at our house, and it will be at yours too!
