Lemon Chicken and Rice

A plate with a seasoned, baked Lemon Chicken breast on a bed of rice, garnished with fresh parsley and two lemon slices. A fork rests on the side of the plate, beside a blue-striped napkin—perfect for a classic Chicken and Rice meal.

5 from 2 votes

Lemon Chicken and Rice is an easy one-pan dinner made with tender chicken, fluffy rice, and bright lemon flavor. This simple skillet meal uses pantry ingredients and comes together quickly for a comforting weeknight dinner.

Prep Time10

Cook Time25

Let Sit:5

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $11.70, $2.93 per Servings

Ingredients

4 Boneless Skinless Chicken breasts ($7.56, approximately 1.5 pounds)
4 Tablespoons Butter ($0.86)
1 teaspoon Dried Oregano ($0.12)
1 teaspoon Dried Basil ($0.12)
1 teaspoon Salt ($0.02)
½ teaspoon Black Pepper ($0.06)
1 Tablespoon Minced Garlic ($0.25)
1 ½ cups White Rice ($0.50)
3 cups Chicken Broth ($1.47)
1 Lemon ($0.74, juiced and zested)

Instructions

Season 4 boneless skinless chicken breasts (approximately 1½ pounds) with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried oregano, and 1 teaspoon dried basil on both sides.
Melt 4 tablespoons butter in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 4–5 minutes per side until the outside is lightly browned. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add 1 tablespoon minced garlic and cook for about 30 seconds until fragrant.
Stir in 1½ cups white rice and cook for 1–2 minutes, stirring frequently so the rice is lightly toasted in the butter and garlic.
Pour in 3 cups chicken broth and stir in the zest from 1 lemon. Bring the mixture to a gentle simmer.
Place the chicken breasts back into the skillet on top of the rice mixture. Cover the skillet with a lid and reduce the heat to medium low.
Cook for 20-25 minutes until the rice is tender and the chicken reaches an internal temperature of 165 degrees F.
Squeeze the juice from 1 lemon over the chicken and rice. Let the dish rest for 5 minutes before serving.

Video

Notes

You can serve as is or serve topped with fresh parsley and extra lemon.

Brown rice can be used in this recipe if you prefer. If using brown rice, cook for 30-35 minutes until the rice is tender.

Any type of chicken can be used in this recipe instead of chicken breasts if you prefer.

Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition