One-Pot Creamy Lemon Herb Chicken and Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts simmered in a vibrant lemon-herb sauce with fluffy jasmine rice, finished with fresh parsley for a complete weeknight dinner. This american-inspired one pot ready in about 45 minutes pairs Boneless skinless chicken breasts, Jasmine rice, Chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (13 ratings) Prep: 15 min Cook: 30 min Serves 4 American cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs chicken breasts dry with paper towels; season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then add chicken and cook for 4-5 minutes per side until golden brown and cooked through (165°F internal temperature); remove and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to pot, then add 3 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to brown.
  3. Step 3: Add 1 cup jasmine rice, 2 cups chicken broth, 2 tbsp lemon zest, 2 tsp chopped thyme, and remaining 1/4 tsp salt and 1/8 tsp pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
  4. Step 4: Whisk together 2 tbsp lemon juice, 1/2 cup heavy cream, and 1 tbsp dried parsley in a small bowl. Return chicken to pot, stir in cream mixture, and heat for 2-3 minutes until sauce thickens and coats the back of a spoon.
  5. Step 5: Stir in 1 tbsp butter until melted, then sprinkle with fresh parsley and serve immediately.

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Frequently asked questions

How long does One-Pot Creamy Lemon Herb Chicken and Rice take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Creamy Lemon Herb Chicken and Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.

Can I substitute ingredients in One-Pot Creamy Lemon Herb Chicken and Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Creamy Lemon Herb Chicken and Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Creamy Lemon Herb Chicken and Rice?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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