Description
A simple and flavorful one pot lemon herb chicken and rice recipe featuring tender chicken breasts simmered with white rice in a zesty lemon and Italian herb broth. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons butter
- salt and pepper to taste
- 2 teaspoons Italian seasoning
Rice
- 1 cup uncooked white rice
- 2 ¼ cups chicken broth (low sodium)
- juice of 1 lemon
- 1 teaspoon Italian seasoning
Instructions
- Prepare and Brown Chicken: Melt butter over medium heat in a large skillet or pan with a lid. Season chicken breasts with salt, pepper, and 2 teaspoons Italian seasoning. Brown chicken for 1-2 minutes on each side, ensuring it is not cooked through. Remove and transfer to a plate.
- Cook Rice and Simmer Chicken: Add uncooked rice, chicken broth, lemon juice, and 1 teaspoon Italian seasoning to the pan (no need to clean the pan). Place browned chicken on top of the rice mixture. Cover with lid and simmer over medium-low heat for 25 minutes until liquid is absorbed and rice is cooked.
- Garnish and Serve: Optionally garnish with fresh parsley or cilantro and serve with lemon wedges for squeezing. Serve immediately while hot.
Notes
- For bone-in, skin-on chicken breasts, increase browning time to 3-4 minutes per side and ensure internal temperature reaches 165°F before serving.
- If using brown rice, increase cooking time to 35 minutes and check doneness near end.
- Optional add-ins: 1 can fire-roasted tomatoes, ½ cup frozen peas or carrots, 1 teaspoon red pepper flakes, or caramelize ½ chopped onion in butter before adding chicken.
- Store leftovers in an airtight container in fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg
