Looking for a quick and easy dinner recipe that's packed with flavor? Look no further than this one pot lemon chicken and rice recipe!
With just a few simple ingredients and one skillet, you can have a delicious Italian-inspired meal on the table in under 30 minutes. The tender chicken, zesty lemon, and fluffy rice come together in perfect harmony to create a meal that's sure to be a new favorite. So why wait? Try this recipe today and see for yourself how easy and delicious it can be to make a homemade dinner.
Looking for other one-pot dinners? Check out my Goulash and Chicken Breast Stuffed with Stuffing.
Why You'll Love this One Pot Lemon Chicken and Rice
- Quick and easy: This one pot lemon chicken and rice recipe can be made in just 30 minutes, making it perfect for busy weeknights when you don't have a lot of time to spend in the kitchen.
- Flavorful and delicious: With a blend of lemon, chicken, and spices, this recipe is bursting with flavor. It's sure to please even the pickiest eaters in your family.
- One pot convenience: With everything cooked in one skillet, this recipe is not only quick and easy to make, but it also means fewer dishes to clean up. It's a win-win situation!
Ingredients & Substitutions
Full list of ingredients with measurements listed below in recipe card.
- Butter: Provides richness and flavor to the dish. Substitute with margarine or oil for a dairy-free option.
- Chicken tenders: Provides protein and a meaty flavor to the dish. Substitute with boneless, skinless chicken breasts or thighs if preferred.
- Kosher salt: Enhances the flavor of the chicken and rice. Substitute with regular table salt.
- Red onion: Adds sweetness and depth to the dish. Substitute with yellow or white onion if preferred.
- Garlic: Provides a pungent flavor to the dish. Substitute with garlic powder if fresh garlic is not available.
- Basmati rice: Provides a fluffy texture to the dish. Substitute with other types of rice, such as jasmine or long-grain rice.
- Calabrian chili paste: Adds a subtle heat to the dish. Substitute with red pepper flakes or hot sauce.
- Milk: Adds creaminess and richness to the dish. Substitute with any type of milk, including dairy-free options like almond milk or coconut milk.
- Low-sodium chicken broth: Provides flavor and moisture to the dish. Substitute with vegetable broth or water.
- Sage and thyme: Adds an earthy, herby flavor to the dish. Substitute with other fresh or dried herbs, such as rosemary or oregano.
- Parmesan cheese rind: Adds depth of flavor and richness to the dish. Omit if not available, or substituted with another type of hard cheese rind.
- Parmesan cheese (freshly grated): Provides a nutty, salty flavor to the dish. Substitute with another type of hard cheese, such as pecorino romano or asiago cheese.
- Extra virgin olive oil: Adds richness and flavor to the dish. Substitute with any type of cooking oil, such as canola oil or vegetable oil.
Equipment Needed
- Medium straight-sided skillet with a lid: This is the main piece of equipment needed for cooking the dish.
- Spatula: Used for flipping the chicken tenders and stirring the rice.
- Cutting board and knife: Used for chopping the onion and garlic.
- Measuring cups and spoons: Used for measuring the ingredients.
- Grater: Used for grating the Parmesan cheese.
- Fork: Used for fluffing the rice.
How to Make One Pot Lemon Chicken and Rice
Full step-by-step instructions listed below in recipe card.
To make one pot lemon chicken and rice, start by heating a medium straight-sided skillet over medium-high heat. Add 2 tablespoons of butter and melt until the bubbles subside. Season 1 pound of chicken tenders evenly with ½ teaspoon of kosher salt. Add the chicken tenders to the pan in one layer and cook for about 4 minutes per side or until golden brown. Remove the chicken to a plate and set aside.
Reduce the heat to medium and add 1 large diced red onion and 2 smashed garlic cloves to the pan along with the remaining salt. Cook, stirring often until softened and beginning to caramelize, about 4 minutes. Add 1 cup of basmati rice and ½ teaspoon of Calabrian chili paste and toast for an additional 2 minutes. Add 1 cup of milk, ½ cup of low-sodium chicken broth, 2 sprigs of sage, 3 sprigs of thyme, and a 1-2 inch piece of Parmesan cheese rind. Stir to combine. Nestle the chicken pieces and the juice back into the pan among the rice.
Cover the pan and reduce the heat to low. Simmer the mixture for 15 minutes. Turn off the heat and allow the mixture to steam for an additional 12 minutes. Remove the herbs and rind from the pan, fluff the rice with a fork, and serve with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil.
Variations
- Vegetarian Version: Replace the chicken with diced firm tofu and use vegetable broth instead of chicken broth.
- Shrimp Version: Replace the chicken with peeled and deveined shrimp and cook them until pink.
- Greek Version: Use Mediterranean seasonings like oregano, lemon zest, and feta cheese instead of Parmesan.
- Mushroom Version: Add sliced mushrooms to the skillet and cook them with the onions and garlic for a vegetarian mushroom and rice dish.
- Spicy Version: Add more chili paste or red pepper flakes for extra heat.
- Green Version: Add a handful of chopped spinach or kale to the skillet to boost the nutrition and add some green to the dish.
- Thai Version: Swap out the Parmesan cheese and use coconut milk and Thai green curry paste for a Thai-inspired flavor.
FAQ's
Can I use a different type of rice?
Yes, you can substitute basmati rice with any other type of rice, but keep in mind that cooking times may vary.
Can I use chicken breasts instead of tenders?
Yes, you can use chicken breasts, but you may need to adjust the cooking time to ensure they are cooked through.
Can I use regular chili paste instead of Calabrian chili paste?
Yes, you can use any type of chili paste, but the flavor may be different than using the Calabrian variety.
How can I make this recipe more lemony?
You can add more lemon zest or juice to the recipe to enhance the lemon flavor.
Can I freeze this recipe?
Yes, this recipe can be frozen for up to 3 months. Let it cool completely, then transfer to a freezer-safe container and label with the date. When ready to eat, thaw overnight in the refrigerator, then reheat in the oven or microwave.
How long will leftovers last in the fridge?
Leftovers can be stored in the fridge for up to 4 days in an airtight container.
Tips
- Use a straight-sided skillet to cook the chicken and rice evenly.
- Season the chicken well with salt to ensure it has plenty of flavor.
- Use fresh herbs and a Parmesan cheese rind to add depth of flavor to the dish.
- Use low-sodium chicken broth to control the amount of salt in the recipe.
- Stir the rice occasionally while cooking to prevent it from sticking to the bottom of the pan.
- Use a fork to fluff the rice after cooking to separate the grains and create a light, fluffy texture.
- Let the dish rest for a few minutes before serving to allow the flavors to meld together.
- Drizzle some extra-virgin olive oil over the finished dish to add richness and flavor.
- Don't worry if the chicken is not fully cooked through when browning it in the skillet, as it will continue to cook with the rice.
- Adjust the spice level of the dish by adding more or less chili paste, depending on your taste preferences.
Looking for more one pot recipes?
Check out Chicken Gnocchi Con Broccoli, American Style Goulash, and Northern Mexican Inspired PIcadillo.
Did You Make this Recipe?
Please leave a comment and rating below, also let me know what you thought of this recipe. Be sure to snap a picture and tag me on Instagram @Meghanitup or share it on Pinterest so that I can follow along.
HUNGRY FOR MORE? You can also follow along on Instagram and Pinterest for more recipe updates.
Recipe Card
📋 Recipe
One Pot Lemon Chicken and Rice
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Ingredients
- 2 tablespoon Butter
- 1 lb Chicken Tenders
- 1 teaspoon Kosher Salt divided
- 1 Large Red Onion diced
- 2 Garlic Cloves peeled and smashed
- 1 Cup Basmati Rice
- ½ teaspoon Calabrian Chili Paste
- 1 Cup Milk
- ½ Cup Low Sodium Chicken Broth
- 2 Sprigs of Sage
- 3 Sprigs of Thyme
- 1 - 2 inch piece Parmesan Cheese Rind I save these in my freezer after I'm done using a Parmesan block
- 1 Lemon juiced and zested
- Freshly Grated Parmesan Cheese for garnish
- Extra Virgin Olive Oil for drizzle
- Equipment
- Medium straight-sided skillet with a lid
- Spatula
- Cutting board and knife
- Measuring cups and spoons
- Grater
- Fork
Instructions
- Heat a medium straight sided skillet over medium high heat. Add the butter and melt until the bubbles subside.
- Season the chicken tenders evenly with ½ teaspoon of the salt. Add the chicken tenders to the pan in one layer. Cook the chicken for about 4 minutes per side or until golden brown. Do not worry about them being cooked through. Remove the chicken to a plate and set aside.
- Reduce the heat to medium. Add the onion and garlic to the pan along with the remaining salt. Cook stirring often until softened and beginning to caramelize, about 4 minutes. Add the rice and chili paste and toast for an additional 2 minutes.
- Add the milk, chicken broth, sage, thyme, lemon juice, lemon zest, and parmesan rind. Stir to combine. Nestle the chicken pieces and the juice back into the pan among the rice.
- Cover the pan and reduce the heat to low. Simmer the mixture for 15 minutes. Turn off the heat and allow the mixture to steam for an additional 12 minutes.
- Remove the herbs and rind from from the pan, fluff the rice with a fork and serve with grated parmesan cheese and a drizzle of extra virgin olive oil.
Notes
- Use a straight-sided skillet to cook the chicken and rice evenly.
- Season the chicken well with salt to ensure it has plenty of flavor.
- Use fresh herbs and a Parmesan cheese rind to add depth of flavor to the dish.
- Use low-sodium chicken broth to control the amount of salt in the recipe.
- Stir the rice occasionally while cooking to prevent it from sticking to the bottom of the pan.
- Use a fork to fluff the rice after cooking to separate the grains and create a light, fluffy texture.
- Let the dish rest for a few minutes before serving to allow the flavors to meld together.
- Drizzle some extra-virgin olive oil over the finished dish to add richness and flavor.
- Don't worry if the chicken is not fully cooked through when browning it in the skillet, as it will continue to cook with the rice.
- Adjust the spice level of the dish by adding more or less chili paste, depending on your taste preferences.
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