One-Pot Lemon Herb Chicken with Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple, aromatic one-pot meal featuring tender chicken in a bright lemon-herb sauce—served over fluffy rice to create a dinner that’s both appealing to picky eaters and effortless for busy parents. This Mediterranean kid-friendly recipe, ready in about 35 minutes, pairs chicken breasts, long-grain white rice, and chicken broth for a weeknight-friendly dinner. Each serving lands at about 340 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 "Build a week of meals around this recipe" 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.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat; season 1.5 lbs chicken breasts (cut into 1-inch pieces) with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Add chicken to the pot and cook 4-5 minutes per side until golden brown; remove and set aside.
  3. Step 3: Add 2 minced garlic cloves to the pot and cook 30 seconds until fragrant, then stir in 1 cup rice and cook 1 minute until lightly toasted.
  4. Step 4: Return chicken to the pot, add 2 cups chicken broth, 2 tbsp lemon juice, 1 tsp dried thyme, and 1/2 tsp dried rosemary; stir to combine.
  5. Step 5: Bring to a simmer, then reduce heat to low, cover, and cook 18-20 minutes until rice is tender and liquid is absorbed; fluff rice with a fork, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately.

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