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This One Pot Lemon Herb Chicken and Rice is a meal the whole family will love! Chicken, rice, lemon, oregano come together to make a creamy rice and chicken dish. This is a great meal for busy weeknights that takes regular chicken and rice and kicks it up a notch.
Ingredients for One Pot Lemon Herb Chicken and Rice
Not only is this recipe easy to make but it also only requires simple ingredients, most of which are pantry staples! For this recipe you will need:
- olive oil
- salt
- pepper
- paprika
- oregano
- chicken breasts
- shallot (or onion)
- garlic
- rice
- lemon
- chicken broth
How to Make Lemon Herb Chicken and Rice
Start this recipe by gathering all of your ingredients. After the chicken is seared the recipe moves quickly. Having your ingredients ready to go will make this recipe even easier to make.
Trim the chicken breasts and set them aside. Chop the shallot and garlic. Zest and juice the lemon and set them aside.
Heat a large pot over medium high heat. While waiting for pan to heat, season chicken breasts on both sides with salt, pepper, paprika and oregano. Add olive to pan and place chicken breasts in pan. Let cook on each side until browned then remove from pan and place on a plate. Chicken will not be cooked through at this point.
After removing the chicken breasts from the pan lower the heat to medium low. Add chopped shallot and garlic and cook for 3-5 minutes or until shallot starts to soften.
Lower heat to low and add rice, chicken broth, lemon juice, lemon zest, oregano and salt to pot. Stir to combine. Place chicken breasts back in the pot. Cover with lid and let cook for 20-25 minutes or until all broth is absorbed and rice is cooked through. While the dish is finishing cooking, prepare any side dishes you want to add.
Before eating check the temperature of the chicken breasts to make sure they are cooked through. Top with additional lemon slices if desired. Serve with your favorite veggies and enjoy this easy family friendly meal.
Frequently Asked Questions
Yes! This recipe is gluten and dairy free as written! Be sure to check your individual ingredients as always.
We used jasmine rice for this recipe but any regular white rice should work for this recipe.
While I haven’t tested this recipe with another cut I think chicken thighs would also work well for this recipe. I would be sure to use boneless chicken for this recipe because the cooking time is not long enough to cook chicken with bones.
Of course! Season the chicken however you like! Add red pepper flakes to give this dish a little kick too!
Here are some of our favorite sides to pair with chicken and rice: Oven Roasted Corn on the Cob, Roasted Brussels Sprouts with Bacon and Parmesan, Easy Air Fryer Green Beans, Sweet and Salty Air Fryer Rainbow Carrots and Cucumber Tomato and Onion Salad.
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Looking for more dinner ideas? Try our Chicken Broccoli Alfredo Lasagna, Crock Pot Cowboy Soup, Easy Tin Foil Baked Chicken, Air Fryer Cube Steak, Rice and Bean Tacos, Easy Pan Fried Boneless Pork Chops, Lazy Lasagna Recipe and Oven Baked Zesty Lime Shrimp.
One Pot Lemon Herb Chicken and Rice
This One Pot Lemon Herb Chicken and Rice is a meal the whole family will love! Chicken, rice, lemon, oregano come together to make a creamy rice and chicken dish. This is a great meal for busy weeknights!
Ingredients
- 2 tablespoons olive oil
- 3-4 chicken breasts
- salt, pepper, paprika and oregano
- 1 shallot, diced
- 2 tablespoons garlic, minced
- 2 1/4 cups chicken broth
- 1/2 teaspoon salt
- 2 teaspoons oregano
- Juice of 1 lemon
- Zest of 1 lemon
- 1 cup uncooked white rice
- 1 lemon sliced, optional
Instructions
- Trim the fat off of the chicken breasts and set them aside.
- Chop the shallot and garlic. Zest and juice the lemon and set them aside.
- Heat a large pot over medium high heat. While waiting for pan to heat, season chicken breasts on both sides with salt, pepper, paprika and oregano.
- Add olive to pan and place chicken breasts in pan. Let cook on each side until browned then remove from pan and place on a plate. Chicken will not be cooked through at this point.
- Lower the heat to medium low. Add chopped shallot and garlic and cook for 3-5 minutes or until shallot starts to soften.
- Lower heat to low and add rice, chicken broth, lemon juice, lemon zest, 2 teaspoons of oregano and 1/2 teaspoon salt to pot. Stir to combine. Place chicken breasts back in the pot.
- Cover with lid and let cook for 20-25 minutes or until all broth is absorbed and rice is cooked through.
- Before eating check the temperature of the chicken breasts to make sure they are cooked through. Top with additional lemon slices if desired and serve.
Notes
See post for notes on substitutions and additions.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 479Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 105mgSodium: 1022mgCarbohydrates: 49gFiber: 2gSugar: 3gProtein: 43g