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This One-pan Lemon Herb Chicken Rice recipe shines for its simplicity and vibrant flavors, combining juicy, tender chicken with fluffy, aromatic rice all cooked together in a single pan.
The marriage of garlic, fresh lemon juice, and fragrant herbs creates a bright, refreshing taste that’s both comforting and light.
Nutritionally, it’s a well-balanced dish offering lean protein from the chicken breasts, healthy fats from olive oil and butter, and a moderate carbohydrate boost from jasmine rice.
It’s naturally low in saturated fat and rich in essential nutrients, making it a wholesome, everyday meal choice.
The minimal cleanup and straightforward technique make this recipe perfect for busy weeknights, meal prep, or anyone seeking a quick yet satisfying dish without sacrificing flavor.
Plus, the flexibility to marinate ahead or swap chicken thighs provides adaptability for different tastes and schedules.
Must-Have Tools for Perfect Results
Heavy-Based Deep Pan
Essential for even heat distribution and to sear the chicken perfectly while also cooking the rice without sticking. A durable pan ensures your dish cooks evenly and prevents burning, making it a versatile tool for various stovetop recipes.
Sharp Chef’s Knife
Critical for slicing the chicken breasts thinly and chopping the onion finely. A sharp knife improves prep efficiency and safety, a must-have for any home cook.
Measuring Cups and Spoons
Precise measurements of rice, liquids, and spices help achieve consistent flavor and texture every time. These tools simplify cooking and ensure perfect balance in your recipes.
Wooden Spoon or Silicone Spatula
Ideal for stirring rice and scraping the pan during deglazing without damaging your cookware. These utensils are gentle and heat-resistant, perfect for all your stovetop needs.
Citrus Juicer (optional)
Makes extracting fresh lemon juice quick and mess-free, enhancing the dish’s vibrant citrus flavor. Fresh juice beats bottled and adds a bright, authentic taste.
One-Pan Lemon Herb Chicken
Equipment
- 1 Heavy-based deep pan (large)
- 1 Sharp Chef’s Knife
- Measuring cups and spoons (1 set)
- 1 Wooden spoon or silicone spatula
- (Optional) Citrus juicer
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts, halved horizontally to create 4 thin pieces
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme or substitute with Italian seasoning or oregano
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
For the Rice:
- ¼ cup 60 ml water
- 1 medium onion finely diced
- 1 teaspoon freshly minced garlic
- 2 tablespoons unsalted butter
- 1½ cups 300 g jasmine rice
- Juice of 1 lemon
- 3 cups 750 ml chicken broth or stock
- Salt and pepper to taste
To Serve:
- Fresh thyme sprigs
- Lemon slices
- Mixed green salad with balsamic dressing
Instructions
- Prepare and Season the Chicken: In a medium bowl, combine the chicken pieces with onion powder, garlic powder, paprika, dried thyme, salt, pepper, and olive oil. Use your hands to massage the spices evenly over the chicken, ensuring every piece is well-coated. While marinating for a few hours enhances the flavor, you can proceed immediately if short on time.
- Sear the Chicken: Heat a large, heavy-bottomed pan over medium-high heat. Add the chicken pieces and cook each side for 1 to 2 minutes until the exterior is nicely browned but the inside remains mostly raw. Avoid cooking through to prevent dryness during the later simmer. Remove the chicken from the pan and set aside.
- Deglaze and Sauté Aromatics: Pour the ¼ cup of water into the hot pan to loosen any browned bits stuck to the bottom. Stir and scrape with a wooden spoon until the water mostly evaporates. Add the diced onion and minced garlic, sautéing for 1–2 minutes until softened and fragrant.
- Toast the Rice and Add Liquids: Stir in the butter until melted, then mix in the jasmine rice, coating the grains well. Pour in the freshly squeezed lemon juice and chicken broth, stirring to combine. Bring the mixture to a gentle boil.
- Simmer the Chicken and Rice: Return the seared chicken to the pan, nestling the pieces into the rice mixture (some pieces may be partially submerged). Cover with a tight-fitting lid, reduce the heat to low, and cook for 15 minutes until the rice absorbs most of the liquid and the chicken is cooked through.
- Rest and Fluff: Turn off the heat and keep the pan covered. Let the chicken and rice rest undisturbed for 10 minutes to finish cooking and absorb any remaining moisture. Remove the chicken, fluff the rice gently with a fork to separate the grains, then return the chicken on top.
- Garnish and Serve: Sprinkle fresh thyme sprigs over the dish and decorate with lemon slices. Serve immediately alongside a crisp green salad dressed with balsamic vinaigrette for a complete meal.
Notes
- Chicken Choice: Both chicken breasts and thighs work well. Thighs will add extra juiciness and richness.
- Rice Doneness: If after cooking the rice feels firm, remove chicken, cover rice, and simmer gently for 5 more minutes. Add a splash of hot water if needed to adjust moisture.
- Marinating Time: For deeper flavor, marinate chicken up to 24 hours in advance, but it’s tasty even without marinating.
- Storage: Keep leftovers in an airtight container refrigerated for up to 3 days. Reheat gently in the microwave to maintain moisture. Not ideal for freezing due to rice texture changes.
- Serving Suggestions: Complement with a fresh leafy salad, steamed veggies, or your favorite side for added nutrition.
Chef’s Insider Tips for Perfection
Achieving tender, flavorful chicken and fluffy, well-cooked rice in one pan requires a few key techniques.
First, slicing the chicken breasts thinly ensures quick, even cooking and helps avoid dryness.
When searing the chicken, aim for a golden-brown crust but leave the inside slightly undercooked; this protects juiciness during the simmer.
Deglazing the pan with water before adding aromatics lifts all those delicious browned bits, which deepen the dish’s flavor.
Stirring the rice into melted butter before adding liquids helps to lightly toast the grains, enhancing their nuttiness.
Finally, resting the dish covered after cooking allows the rice to finish absorbing moisture and the flavors to meld beautifully.
Don’t rush this step—it makes a noticeable difference in texture and taste.
Delicious Serving Ideas and Pairings
This one-pan lemon herb chicken rice pairs beautifully with simple, fresh sides that complement its bright, herby flavors.
A crisp green salad tossed in a tangy balsamic vinaigrette adds a refreshing crunch, balancing the richness of the dish.
Steamed or roasted vegetables such as asparagus, broccoli, or green beans make for nutritious, colorful accompaniments.
For a Mediterranean twist, try serving it alongside grilled zucchini or a cucumber yogurt salad.
Garnishing with fresh thyme and lemon slices not only enhances the presentation but also adds a burst of freshness to each bite.
This meal works well on its own or as part of a larger spread for casual dinners.
Practical Storage Tips for Leftovers
To keep your leftovers tasting fresh and moist, transfer them into airtight containers and refrigerate promptly after cooling.
The chicken and rice can safely be stored for up to three days.
When reheating, use a microwave or stovetop with a splash of water or broth to prevent drying out.
Avoid freezing this particular dish as the rice texture may become mushy or grainy upon thawing.
If you plan to meal prep, consider cooking the chicken and rice separately and combining them just before serving to maintain optimal texture.
Label your containers with the date for best food safety practices.
Common Questions Answered Clearly
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add more moisture and richness, making the dish juicier. Adjust cooking times slightly if thighs are thicker.
2. What can I substitute for jasmine rice?
Long-grain white rice or basmati rice work well. Avoid short-grain rice as it tends to be stickier and may alter texture.
3. Can I prepare this recipe in advance?
Absolutely! Marinate the chicken up to 24 hours ahead for deeper flavor. You can also season the chicken in advance and cook when ready.
4. How do I fix rice that’s too dry or too wet?
If the rice is dry, add a little warm water or broth and cook covered for a few extra minutes. If it’s too wet, fluff it and let it sit uncovered off heat to absorb excess moisture.
5. Is this recipe suitable for meal prepping?
Yes, it reheats well for up to three days and makes a convenient, balanced meal prep option. Just keep leftovers refrigerated and reheat gently.
This recipe is inspired by simplehomeedit and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.