Description
A flavorful one pot lemon herb chicken and rice recipe that is easy to prepare and perfect for a hearty dinner. Juicy chicken breasts are browned in butter and Italian seasoning, then simmered with rice, chicken broth, and fresh lemon juice for a comforting, complete meal.
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 low sodium chicken broth
- Juice of 1 lemon
- 1 teaspoon Italian seasoning
Instructions
- Brown the chicken: Melt butter over medium heat in a large skillet or pan with a lid. Season the chicken breasts with salt, pepper, and 2 teaspoons Italian seasoning. Brown the chicken for 1-2 minutes on each side until golden but not cooked through, then transfer to a plate.
- Cook the rice and simmer chicken: Add rice, chicken broth, lemon juice, and 1 teaspoon Italian seasoning to the same pan without cleaning it. Place the browned chicken breasts on top. Cover the pan and simmer over medium-low heat for 25 minutes, or until the liquid is fully absorbed and the rice is cooked.
- Serve and garnish: Remove from heat and garnish with fresh parsley or cilantro and lemon wedges if desired. Serve immediately for best flavor.
Notes
- If using bone-in, skin-on chicken breasts, brown for 3-4 minutes per side and ensure chicken reaches 165°F internal temperature before serving.
- Swap white rice for brown rice by increasing cooking time to 30-35 minutes; check doneness at 30 minutes.
- Add flavor variations by stirring in fire-roasted tomatoes, frozen peas or carrots, red pepper flakes, or caramelized onion before cooking the chicken.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
