One-pan Lemon Herb Chicken Rice (with Chicken Breast!)

You know how much I love a one-pan meal – as well as being low-maintenance, they are often also cosy and comforting. But, although I love nourishing family dinners that minimise my time spent in the kitchen, I don’t want to compromise on flavour! This gorgeous One-pan Lemon Herb Chicken Rice is made with chicken breast – and no, there is no dry chicken in sight! – just tender, juicy chicken with fluffy, perfectly cooked rice. The chicken is first seasoned with onion and garlic powder, sweet paprika and thyme, then the rice is cooked in the same pan, beautifully flavoured with lemon and garlic.

My personal preference for any one-pan recipe is chicken thigh – its higher fat content means it’s a little more forgiving to cook, and whether I cook it longer or less, it is always juicy. Chicken breast, however, happens to be a favourite for the two little eaters in my household and, when prepared correctly, can be just as juicy and delicious. The key to this recipe is quickly searing the chicken breast before adding it back into the pan with the garlicky, buttery rice, lemon juice and chicken stock. The flavours are gorgeous and it’s on the table in less than 30 minutes (with very little fuss!), making it perfect for busy weeknight dinners.

What can I serve with One-pan Lemon Herb Chicken Rice?

Serve with a Green Leafy Salad with Balsamic Dressing, Greek salad, steamed greens (such as asparagus, green beans, sugar snap peas, sliced zucchini/courgette, broccoli or broccolini/tender-stem broccoli), or roasted vegetables such as eggplant (aubergine), zucchini (courgette), cherry tomatoes or capsicum (bell peppers).

Can I add extra vegetables to this dish?

Once you have added the stock to the pan, try adding up to 2 cups of vegetables of your choice. Some suggestions include frozen peas, baby spinach, shredded kale or English spinach, sliced zucchini (courgette), broccoli, broccolini (tender-stem broccoli) or sliced green beans.

Top tips for cooking One-pan Lemon Herb Chicken Rice

Quick sear – Searing the chicken first for 1–2 minutes is essential to help lock in the juices and prevent it from drying out. Sear the chicken so that it is golden brown but still raw in the centre. It will finish cooking slowly with the rice.
Even cooking – Arrange the chicken so that it’s partially submerged in the liquid to ensure even cooking.
LOW heat – This is important so that the rice cooks evenly. If the rice seems dry before it’s fully cooked, add a small amount of boiling water from the kettle. If there’s too much liquid, let the dish rest, covered, off the heat, as the rice will absorb the remaining moisture.
Rest it – After the cooking time is up, turn off the heat and let the dish sit, covered, for 10 minutes. This resting period allows the rice to finish cooking through steam and for the chicken to lock in the moisture, resulting in perfectly cooked rice and juicy chicken.

Watch how to make One-pan Lemon Herb Chicken Rice

If you enjoyed this delicious one-pan dish, I think you’ll also love:

One-pan Chicken and Garlic Rice
Cheesy Chicken Broccolini Rice
Mediterranean Risoni (Orzo)
Risoni Mozzarella Meatballs
Red Curry Peanut Noodles

One-pan Lemon Herb Chicken Rice

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5 from 3 reviews

This One-pan Lemon Herb Chicken Rice is a quick and easy meal that combines tender, perfectly seasoned chicken breast with fluffy, garlicky, lemony rice, all cooked in one pan with minimal cleanup! Ready in under 30 minutes, it’s the perfect dish for busy weeknight dinners.

• Total Time: 40 mins
• Yield: 4 1x

Ingredients

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CHICKEN

• 4 boneless, skinless chicken breasts, sliced in half horizontally to create four thinner “steaks” (see note 1)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1 tsp dried thyme (can be substituted with Italian mixed herbs/Italian seasoning or dried oregano)
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper
• 3 tbsp olive oil

RICE

• ¼ cup (60 ml) water
• 1 onion, finely chopped
• 1 tsp freshly minced garlic
• 2 tbsp unsalted butter
• 1½ cups (300 g) jasmine rice
• Juice of 1 lemon
• 3 cups (750 ml) chicken stock
• Salt and pepper, to taste

TO SERVE

• Fresh thyme sprigs, to garnish
• Sliced lemon
• Green Leafy Salad with Balsamic Dressing

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Instructions

Chicken

1. Place all the chicken ingredients in a medium bowl. Use your hands to coat the chicken in the marinade as evenly as possible. You can marinate the chicken for up to 24 hours for more depth of flavour, but I hardly ever do this and it’s always just as good.
2. Heat a large, deep heavy-based pan over medium–high heat. Cook the chicken for 1–2 minutes on each side side, until the outside is seared. It should still be raw in the centre. Be careful to not cook it the entire way through, as this will cause it to dry out later in the cooking process. Transfer to a plate.

Rice

1. Add the water to the same pan to deglaze and scrape up any sticky bits. Once the water has mostly evaporated, add the onion and garlic. Cook, stirring, for 1–2 minutes until slightly softened and fragrant.
2. Add the butter and, once melted, stir the rice through.
3. Add the lemon juice and the chicken stock and stir them through. Bring to the boil, then immediately reduce the heat to low. Return the chicken to the pan (some of the pieces may be slightly submerged in the liquid and that is okay). Cover and cook for 15 minutes. See note 2 if the rice isn’t cooked or you feel you have too much or too little liquid.
4. Once the 15 minutes are up, turn the heat off and leave the chicken and rice to stand, covered, for 10 minutes.
5. Remove the chicken from the pan, and use a spoon to stir and fluff up the rice, so that any residual liquid is absorbed. Return the chicken to the pan, sprinkle with fresh thyme and top with lemon slices.
6. Serve immediately with a green salad.

Equipment

Chef Knife

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Large Wooden Spoon

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Staub Chistera

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Tongs

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Notes

Note 1 – You can use either boneless, skinless chicken breast or thighs.

Note 2 – At this stage, the rice should be completely cooked. If the rice still feels firm, remove the chicken from the pan and set it aside on a plate, loosely covered with foil. Continue cooking the rice, covered, for 5 minutes or until it is cooked through. If you feel there is still too much liquid, don’t panic as the residual liquid will quickly be absorbed when you stir the rice and allow it to sit. If you feel there isn’t enough liquid, add a splash of boiling water (from the kettle) to loosen and continue cooking.

Make ahead

Chicken – Season the chicken and refrigerate in an airtight container up to a day ahead.

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Best reheated in the microwave to retain moisture. Not suitable for freezing.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 20 mins plus 10 mins resting time
• Category: mains, chicken, one pan, one pot, quick and easy
• Method: pan
• Cuisine: Italian, American, Australian