Easy One-Pan Lemon Chicken and Rice Dinner Recipe
One-pan lemon chicken and rice is a quick and easy weeknight dinner that’s better than takeout. After making it dozens of times, I’ve discovered the trick to perfectly cooked chicken and fluffy rice every time. The golden, crispy chicken and creamy lemon sauce will make your family beg for this dinner. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cheddar Jalapeño Burgers Quick and Easy Dinner Recipe and Fresh Apple Tortellini Salad with Strawberries and Greens.
Why This Easy One-Pan Lemon Chicken and Rice Dinner Recipe Is Pure Comfort
- Easy one-pan cleanup
- Juicy chicken with a crispy skin
- Creamy lemon sauce that's tangy and rich
- Fluffy rice cooked perfectly every time
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.
- boneless, skinless chicken breasts
- long grain white rice
- lemons
- chicken broth
- olive oil
- garlic powder
- onion powder
- salt
- black pepper
- dried thyme
- dried oregano
- Optional: fresh parsley
- Optional: lemon slices
📝 Ingredient Notes
- chicken broth: You can substitute chicken broth with chicken bouillon cubes and water.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfectly cooked chicken and rice. → See on Amazon
- Instant Read Meat Thermometer — Ensures chicken is cooked to a safe temperature every time. → See on Amazon
How to Make Easy One-Pan Lemon Chicken and Rice Dinner Recipe
- Season the chicken: In a small bowl, mix together garlic powder, onion powder, salt, black pepper, dried thyme, and dried oregano. Rub the mixture evenly onto both sides of the chicken breasts.
- Cook the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook until golden brown and crispy, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- Cook the rice: In the same skillet, add the rice and chicken broth. Stir to combine. Bring the mixture to a boil. Reduce the heat to low, cover, and let the rice simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Add the lemon: Preheat your oven to 375°F (190°C). Slice the lemons and place them on top of the rice. Place the chicken breasts back into the skillet. Spoon the pan juices over the chicken. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through and the rice is golden brown.
- Serve: Let the chicken and rice rest for a few minutes before serving. Garnish with fresh parsley and lemon slices. Serve hot and enjoy!
Cook's Tips for Perfect Easy One-Pan Lemon Chicken and Rice Dinner Recipe
- Time-saving tip: You can prepare the chicken and seasonings ahead of time and store in the refrigerator until ready to cook.
- Common mistake and fix: Don't overcook the chicken. It will become dry. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Make-ahead tip: You can make this dish ahead of time and reheat in the oven or microwave. The rice may absorb more liquid, so you may need to add a little more chicken broth when reheating.
- Substitution tip: You can substitute the chicken breasts with chicken thighs for even more flavor.
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 refrigerator for up to 3 days. Make-ahead tip: You can prepare the chicken and seasonings ahead of time. The rice can be cooked ahead of time and reheated in the oven or microwave.
Freezing Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Freeze cooked chicken and rice in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Add a little chicken broth to prevent the rice from drying out.
Recipe Notes
- Chef tip: Use bone-in, skin-on chicken thighs for even more flavor.
- Best substitution: Substitute the chicken with shrimp for a different twist on this dish.
- Make-ahead: You can make the lemon sauce ahead of time and reheat in the skillet before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the rice is not tender, add a little more chicken broth and cook for a few more minutes.
Want to level up this recipe?
Lemon Squeezer — Makes juicing lemons quick and easy, with minimal mess. → Check price on Amazon
Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- long grain white rice
- lemons
- chicken broth
- olive oil
Seasonings
- garlic powder
- onion powder
- salt
- black pepper
- dried thyme
- dried oregano
Optional Toppings
- fresh parsley
- lemon slices
Instructions
- Season the chicken: In a small bowl, mix together garlic powder, onion powder, salt, black pepper, dried thyme, and dried oregano. Rub the mixture evenly onto both sides of the chicken breasts.
- Cook the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook until golden brown and crispy, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- Cook the rice: In the same skillet, add the rice and chicken broth. Stir to combine. Bring the mixture to a boil. Reduce the heat to low, cover, and let the rice simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Add the lemon: Preheat your oven to 375°F (190°C). Slice the lemons and place them on top of the rice. Place the chicken breasts back into the skillet. Spoon the pan juices over the chicken. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through and the rice is golden brown.
- Serve: Let the chicken and rice rest for a few minutes before serving. Garnish with fresh parsley and lemon slices. Serve hot and enjoy!
Notes
- Chef tip: Use bone-in, skin-on chicken thighs for even more flavor.
- Best substitution: Substitute the chicken with shrimp for a different twist on this dish.
- Make-ahead: You can make the lemon sauce ahead of time and reheat in the skillet before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the rice is not tender, add a little more chicken broth and cook for a few more minutes.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze cooked chicken and rice in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Add a little chicken broth to prevent the rice from drying out.
- Make ahead: You can prepare the chicken and seasonings ahead of time. The rice can be cooked ahead of time and reheated in the oven or microwave.
Nutrition Per Serving
- Calories: 520
- Protein: 42g
- Fat: 18g
- Carbs: 48g
- Fiber: 1g
- Sugar: 3g
- Sodium: 900mg
- Cholesterol: 105mg
- Sat. Fat: 4g
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, you can prepare the chicken and seasonings ahead of time. The rice can be cooked ahead of time and reheated in the oven or microwave.
Overcooking the chicken can cause it to become dry. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Yes, you can freeze cooked chicken and rice in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
No, this recipe requires oven baking to ensure the chicken is cooked through and the rice is tender.
You can substitute chicken broth with chicken bouillon cubes and water.
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!
