Lemon Herb Chicken & Rice Skillet

Sometimes all you need is one pan, a little lemon, and some chicken to make the whole house smell like dinner’s ready. This skillet comes together in under 30 minutes and delivers the kind of cozy comfort that makes everyone come back for seconds. It’s light but filling, zesty but savory—and cleanup’s a breeze. One of my favorites!

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Debbie

Lemon Herb Chicken & Rice Skillet

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 4 servings

Course: casserole, chicken, lunch, onepot

Calories:

Ingredients Method Notes

Ingredients

  

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• 1 tbs olive oil
• 1 lb chicken breasts or thighs
• ½ tsp salt
• ¼ tsp pepper
• 2 cloves garlic, chopped
• 1 cup rice
• 2 ¼ cups chicken broth
• 1 tbs lemon juice
• ½ tsp thyme

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Method

 

1. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper.
2. Sear the chicken 3–4 minutes per side until golden. Remove from pan and set aside.
3. In the same pan, sauté garlic for 1 minute until fragrant.
4. Add the rice and stir for 1–2 minutes to toast slightly.
5. Pour in chicken broth, lemon zest, lemon juice, and thyme.
6. Nestle chicken back into the skillet. Bring to a boil, then reduce heat to low.
7. Cover and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
8. Remove from heat. Let rest 5 minutes. Sprinkle with parsley and Parmesan if desired.

Notes

 

 

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