One-Pot Lemon Herb Chicken and Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A foolproof one-pan meal with tender chicken, fluffy rice, and a bright lemon-herb sauce — ready in under 30 minutes. This american-inspired one pot ready in about 35 minutes pairs long-grain white rice, chicken broth, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 530 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.

Ingredients

• 1.25 lb, cut into 1-inch cubes boneless chicken breasts
• 1.5 cups long-grain white rice
• 2 cups chicken broth
• 1, zested and juiced lemon
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.25 lb diced chicken and cook for 4-5 minutes until golden brown on all sides, then remove and set aside.
2. Step 2: Add 3 minced garlic cloves to the pot and sauté for 30 seconds until fragrant.
3. Step 3: Stir in 1.5 cups rice, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1/2 tsp dried rosemary. Cook for 1 minute until rice is lightly toasted.
4. Step 4: Pour in 2 cups chicken broth and 1 tbsp lemon juice, then return chicken to the pot. Stir to combine.
5. Step 5: Bring to a simmer, cover tightly, and reduce heat to low. Cook for 18-20 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove lid, fluff rice with a fork, stir in 1 tsp lemon zest, and let rest for 5 minutes before serving.