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 developed and reviewed.

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-inspired kid-friendly recipe, ready in about 35 minutes, pairs chicken breasts, long-grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

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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