Lemon Chicken and Rice Skillet
Bright and comforting, this Lemon Chicken and Rice Skillet is an easy and delicious one-pan dinner that comes together in a pinch. This weeknight dinner is packed with flavor, and has all of the protein, carbs, and healthy fats you want for a well-rounded meal! Trust us, you’re going to want to make this one.
One Pan Lemon Chicken Rice Dinner
One Pan Lemon Chicken Rice DinnerThis Lemon Chicken and Rice Skillet is a hearty, bright, and comforting weeknight dinner option. I’m all about easy meals these days, and I love that this one consists largely of unattended cooking and is made all in one pot for a simpler clean up! It is dairy-free and gluten-free and is bound to be a new beloved family favorite.
Ingredients Needed
This meal is all about the simple, but flavorful ingredients!
- Chicken Breasts
- Garlic + Onions
- Chicken Broth
- Long Grain White Rice
- Parsley
- Olive Oil
- Lemons
- Salt + Pepper and Spices
Substitutions
Looking for a substitution? Here are some ways to twist up this recipe if you need to, that we know of.
Chicken: We’re calling for chicken breasts here, but you could just as easily switch to chicken thighs.
White Rice: This recipe is specific in terms of how long it needs to cook and how much liquid is added when using uncooked long-grain white rice. If you wanted to use any other type of rice (such as short grain or brown rice) you will need to adjust the cooking time and amount of liquid added.
Can leftover cooked rice be used?
Technically if you wanted to use cooked rice for this skillet dish, it would be a different recipe. This recipe is based on the fact that the rice needs to absorb a certain amount of liquid. However, if you wanted to give it a go with cooked rice, you could try to omit the added broth here, and just saute until the rice is warmed through. It would basically turn into more of a stir-fry!
Can cauliflower rice be used?
Similar to using cooked rice (see above), cauliflower rice could be used, but it would turn it into more of a stir fry. And you really won’t need any added liquid.
How to Make a Skillet Rice Dish
We love weeknight meals made all in one pan! It makes for easy cleanup and if we’re lucky, hands-off cooking. This dish requires a few ingredients to be sauteed up first (namely the chicken and the aromatics) but then the rest of the cooking time is hands-off.
The rice will cook all together with the rest of the ingredients, transforming the dish into a comforting rice dish with flavorful and tender chicken.
How to Tell When the Rice is Done
All burners work differently, so you may have to cook the rice a little longer, or make other minor adjustments. We recommend checking the rice at the 30-minute mark to check that the rice is no longer hard. If the rice is al dente, let it cook longer. The rice will continue to cook and absorb liquid for a few more minutes after the heat has shut off, but you want to ensure it is just nearly cooked all the way before pulling it off the heat.
If the rice isn’t cooked but all the liquid is absorbed, you could add another 1/4 cup of broth or more as needed. Alternatively, if there was too much liquid left and the rice was done, remove the cap and let the liquid boil off.
If you like this easy weeknight dinner recipes, check out these others:
- How to Make Trader Joe’s Cauliflower Gnocchi
- Creamy Tuscan Chicken
- Sheet Pan Chicken Fajitas
- Sheet Pan Curry Chicken and Vegetables
- One Pan Salsa Verde Chicken and Rice
Lemon Chicken and Rice Skillet
Bright and comforting, this Lemon Chicken and Rice Skillet is an easy and delicious one-pan dinner that comes together in a pinch. This weeknight dinner is packed with flavor, and has all of the protein, carbs, healthy fats you want for a well-rounded meal! Trust us, you’re going to want to make this one.
- Prep Time: 00:10
- Cook Time: 00:40
- Total Time: 50 minutes
- Yield: Serves 4 1x
- Category: Dinner
- Method: Stovetop
- Diet: Gluten Free
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, minced
- 1 onion, diced
- 1 lb. boneless chicken breast, diced into 1–1/2 pieces
- 2 cups chicken broth
- 1 cup uncooked long-grain white rice
- 1/4 cup fresh parsley, minced
- 2 tablespoons lemon juice
- 1–1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Pinch red pepper flakes (optional)
- Sliced lemon, optional
Instructions
- In a large skillet, heat oil over medium heat. One hot add garlic and onions and cook, until beginning to soften, about 2-3 minutes.
- Add in chicken and cook until no pink remains on the outside, about 3-5 minutes.
- Add in chicken broth, rice, parsley, lemon juice, salt, garlic powder, black pepper, pepper flakes and stir to combine.
- Bring to a boil then reduce heat to the lowest setting. Add sliced lemon on top of rice, cover, and let simmer for 30 minutes or until rice is fluffy and no broth is left.
- Serve with additional pepper, red pepper flakes, parsley.
Notes
Want to make this with cauliflower rice or cooked rice? You could try to omit the added broth here, and just saute until the rice is warmed through. It would basically turn into more of a stir-fry!
Nutrition
- Serving Size: 1/4 recipe
- Calories: 595
- Sugar: 0g
- Sodium: 672mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 75mg
- Fiber: 1g
- Protein: 46g
- Cholesterol: 91mg
Keywords: Lemon Chicken and Rice Skillet
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27 Responses
Lemon, garlic and chicken are some of my favorite things ever! I am totally LOVING this super simple dinner idea! Pinned!
Curt will LOVE this meal and I’m obsessed because I don’t have to spend hours in the kitchen cooking us dinner. Also in love with that blue dutch oven. Unreal!
Looks tasty. What would you change to use brown rice?
This looks amazing!!!
This recipe was so easy and really delicious, love the lemon flavor! I added some fresh green beans in too! Definitely a make again! 🙂
SO happy you loved!
This reminds me so much of the lemon chicken dish my mother in law makes (minus the copious amounts of oregano that her Greek self can’t help but add). I’m much more into your parsley version 🙂
Nothings beats the lemon and garlic combo. So flavorful and easy! Can’t wait to try this.
This looks so good!!
I made this tonight and used brown rice instead of white. It was SO good and super easy!
So glad you liked!
Instead of rice, can I use quinoa?
I don’t see why not!
Hi Lexi, this is my first visit to your blog and I am glad I have. I love the Idea of one one pan or pot cooking myself,less mess, less cleaning with amazing flavours you have to love it. I will definitely try the lemon garlic chicken dish for the family, (if you don’t mind) i might substitute the rice with pearl couscous. My kitchens ingredient of the month.
Enjoy! Happy you found me!
Would cauliflower rice totally change the way I cook this dish?
Of course I missed your blurb about substitution. Sorry 🙂
wow that looks so good. Think i’m gonna give this a blast tonight. Thanks for sharing.
Simon
Delicious! Added in grape tomotatoes & spinach. Used the cauliflower rice and it still filled up my boyfriend and I. Thanks for the new recipe!
5 Star Recipe! Quick and easy to make, wholesome ingredients, great flavor and love the leftovers! Thanks Lexi!
So glad! Thanks for taking the time to write!
Delicious recipe! One thing to note is if you are using basmati rice, reduce the broth to about 1 and 1/3 cups to 1 cup of rice. Otherwise rice turns out very mushy.
I can’t eat chicken…even good chicken! I’m using turkey breast and addinf spinach (or maybe broccoli). Lemon and garlic .my favorite! One pot sounds about right too.
I am making this right now and am so excited to test it out! Lemon and garlic are two of my favorite flavors. I love all of your other recipes Lexi–especially your pancakes and pad thai. I already assume this one will be wonderful!
This recipe was incredibly easy to make and a winner with my whole family! It’s perfect for busy weeknights! Love your recipes- thanks for sharing!
Just tried this and my husband and I both loved it., great flavors and so easy! My only problem is any time I try a one-pot meal with rice like this, the rice turns out mushy. I always get fluffy individual grains in the rice cooker. I’ve tried similar chicken or sausage and rice one pot meals and it’s the same thing, so I think it’s me, not the recipe! Any tips, or is mushy rice the price I pay for the convenience of cooking everything together? To be clear, I’m totally willing to pay that price haha.
★★★★★
This was so good and easy! Also threw in some dried minced onion for a stronger onion flavor and some oregano.
★★★★★