Lemon Chicken and Rice: A Bright and Flavorful One-Pan Meal

This easy lemon chicken and rice recipe is a flavorful one-pan meal made with fresh lemons, chicken broth, jasmine rice, and simple pantry staples.

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Last week, I was staring into the fridge trying to come up with something quick, comforting, and fresh for dinner. I had a couple of chicken breasts on hand, a bag of jasmine rice in the pantry, and a few fresh lemons sitting in the fruit bowl that needed to be used up. And just like that, this lemon chicken and rice dish was born.

If you’re a huge fan of simple recipes that pack in a ton of flavor without a ton of cleanup, you’re going to love this. It’s the kind of one-pan meal that’s perfect for busy weeknights when the only thing standing between you and the dinner table is a little planning and some fresh herbs.

Even better? It’s made with classic ingredients you probably already have—chicken broth, lemon juice, garlic powder, onion powder, and Italian seasoning. This complete meal is bright, herby, and satisfying without being heavy.

This recipe all comes together in a large oven-safe skillet or sauté pan. It’s a true stove top to table kind of meal!

Serving Suggestions

Once everything is cooked, fluff the rice and garnish with fresh parsley, extra lemon wedges, and maybe a light dusting of Parmesan cheese or Feta cheese.

This dish is hearty enough on its own, but it pairs wonderfully with:

• A crisp green salad
• Toasted orzo or rice pilaf for extra servings
• Roasted cauliflower or cauliflower rice for a lower-carb twist
• A glass of white wine or sparkling water with lemon

Tips for the Best Lemon Chicken and Rice

• Use fresh lemons: Bottled lemon juice works in a pinch, but fresh lemons give you that vibrant citrus punch that makes this dish shine.
• Try different rice: White rice, brown rice, or even orzo pasta can work—just adjust the cooking time and liquid ratio accordingly.
• Add creaminess: Stir in a spoonful of cream of chicken soup near the end for a creamy lemon chicken version.
• Swap your protein: This is a great recipe for using up leftover chicken or even turkey!
• Meal prepping? Store in an airtight container for up to 4 days—it reheats beautifully, and the flavors get even better.

Variations to Try

Looking to mix it up? Here are some new recipes inspired by this dish:

• Pot Lemon Herb Chicken: Make it a pot dinner with baby potatoes and carrots cooked under the chicken.
• Greek Lemon Chicken: Add classic Greek ingredients like olives, oregano, and Greek chicken kabobs on the side.
• Rice Soup: Add extra chicken broth and simmer into a cozy rice soup for chilly nights.
• Coney Island Twist: Add caramelized onions and swap green beans for bell peppers for a diner-style version.

Lemon Chicken and Rice Step by Step

Ingredients

• 2 tbsp butter or a little olive oil
• 2 boneless, skinless chicken breasts or juicy chicken thighs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• 1 cup jasmine rice (or long grain or basmati rice)
• 2 ¼ cups chicken broth (or chicken stock)
• ⅓ cup lemon juice (from about 2–3 fresh lemons)
• 1 tbsp lemon zest
• 1 tbsp soy sauce (optional, but adds umami)
• 1 cup green beans, trimmed
• A few thin slices of lemon (for topping)
• Fresh parsley or fresh herbs, for garnish
• Optional: sprinkle of parmesan cheese or feta cheese on top

Preparation

Start by seasoning your chicken breasts (or thighs) with garlic powder, onion powder, Italian seasoning, salt, and black pepper. 

Heat a hot skillet with butter or oil over medium-high heat, then brown the chicken for 4–5 minutes per side until golden brown. The skin side (if using thighs with skin) should crisp up beautifully.

Remove the chicken and set it aside.

In the same pan, melt butter (if needed) and toast the dry rice for a minute or two to give it a nutty depth. 

Add lemon zest, lemon juice, chicken broth, and a splash of soy sauce. 

Stir in your trimmed green beans or swap in your favorite veggie—broccoli or asparagus work great too.

Bring the rice mixture to a steady simmer over medium heat.

Nestle the chicken back into the pan, right on top of the rice.

Lay a few lemon slices over everything. 

Reduce to medium-low heat, cover, and simmer for 20–25 minutes, or until the chicken cooks through and the rice cooks up fluffy and tender.

Lemon Chicken and Rice Leftovers

Storage: Transfer to an airtight container and refrigerate for up to 4 days.

Reheating: Warm in the microwave or on the stovetop with a splash of chicken broth to keep it moist.

Freezing: You can freeze portions for up to 2 months, though the rice may be slightly softer when reheated.

Recipe

Lemon Chicken and Rice

This easy lemon chicken and rice recipe is a flavorful one-pan meal made with fresh lemons, chicken broth, jasmine rice, and simple pantry staples.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

chicken

|

chicken and rice

|

chicken fried rice

|

lemon

|

lemon chicken

|

lemon rice

|

one pan

Dietary Needs:

Egg-Free

|

Gluten-Free

|

Nut-Free

Meat:

Chicken/Turkey

Cooking Method:

One-Pan Meals

Servings: 4 pieces

5 from 6 votes

Ingredients

• 2 tbsp butter
• 2 chicken breasts (boneless, skinless)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1 tsp Salt and black pepper
• 1 cup jasmine rice
• 2 ¼ cups chicken broth
• ⅓ cup lemon juice
• 1 tbsp lemon zest
• 1 tbsp soy sauce
• 1 cup green beans (trimmed)
• 1 lemon (sliced)
• Fresh parsley or fresh herbs (for garnish)
• Optional: sprinkle of parmesan cheese or feta cheese on top

Instructions

• Start by seasoning your chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and black pepper.
• Heat a hot skillet with butter or oil over medium-high heat, then brown the chicken for 4–5 minutes per side until golden brown. The skin side (if using thighs with skin) should crisp up beautifully.
• Remove the chicken and set it aside.
• In the same pan, melt butter (if needed) and toast the dry rice for a minute or two to give it a nutty depth.
• Add lemon zest, lemon juice, chicken broth, and a splash of soy sauce.
• Stir in your trimmed green beans or swap in your favorite veggie—broccoli or asparagus work great too.
• Bring the rice mixture to a steady simmer over medium heat.
• Nestle the chicken back into the pan, right on top of the rice, and lay a few lemon slices over everything.
• Reduce to medium-low heat, cover, and simmer for 20–25 minutes, or until the chicken cooks through and the rice cooks up fluffy and tender.

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Nutrition Facts

Lemon Chicken and Rice

Amount Per Serving (1 piece)

Calories 385 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g20%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 90mg30%

Sodium 1505mg63%

Potassium 645mg18%

Carbohydrates 45g15%

Fiber 3g12%

Sugar 3g3%

Protein 30g60%

Vitamin A 418IU8%

Vitamin C 29mg35%

Calcium 58mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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