It’s the kind of meal that feels like a warm hug at the end of a long day. This Lemon Herb Chicken and Rice Dinner is a complete, one-pan wonder where juicy chicken breasts cook right on top of a bed of savory rice infused with the bright, sunny flavors of lemon and fresh herbs. Everything mingles together in the oven, creating a meal that’s both nourishing and packed with flavor. It’s the answer to that nightly question: what can I make that’s easy, healthy, and the whole family will actually eat?
Why You’ll Love This Lemon Herb Chicken Dish
You’ll love this dish because it’s the definition of a set-it-and-forget-it meal. Toss everything in a baking dish, pop it in the oven, and in about an hour, you have a complete dinner with virtually no active cook time. It’s the perfect solution for those busy weeknights when you’re juggling a million things. The flavors are so fresh and bright, it feels much fancier than the effort required. And the best part? Just one pan to clean. So good.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lbs): The main protein, they stay juicy and absorb all the herby, lemony flavors.
- 1 ½ cups long-grain white rice: The classic choice for a fluffy, non-starchy result that soaks up the cooking liquid perfectly.
- 3 cups low-sodium chicken broth: Adds a rich, savory depth to the rice instead of just using water.
- 2 lemons: One for its juice and one sliced for a beautiful presentation and extra citrus punch.
- ¼ cup olive oil: Coats the chicken and rice, helping everything brown and preventing sticking.
- 4 cloves garlic, minced: For that essential, aromatic base flavor.
- 1 tablespoon fresh thyme leaves (or 1 tsp dried): Adds an earthy, slightly floral note.
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried): Brings a piney, robust flavor that pairs perfectly with chicken.
- 1 teaspoon onion powder: Provides a sweet, allium backbone without any chopping.
- Salt and freshly ground black pepper: To taste, for seasoning every layer.
Step-By-Step Method
- Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish.
- In the baking dish, whisk together the uncooked rice, chicken broth, olive oil, juice of one lemon, minced garlic, thyme, rosemary, onion powder, 1 teaspoon of salt, and ½ teaspoon of pepper.
- Pat the chicken breasts completely dry with paper towels. This helps them get a nice golden color. Season both sides generously with salt and pepper.
- Nestle the seasoned chicken breasts right into the rice mixture. Arrange the thin lemon slices from the second lemon on top and around the chicken.
- Cover the baking dish tightly with foil and bake for 30 minutes.
- After 30 minutes, carefully remove the foil. The rice will have absorbed much of the liquid. Continue baking, uncovered, for another 20-25 minutes, or until the rice is tender, the liquid is fully absorbed, and the chicken is cooked through (an internal thermometer should read 165°F).
- Let the dish rest for 5-10 minutes after pulling it from the oven. This allows the rice to firm up a bit and the chicken juices to redistribute, making it so, so tender. Fluff the rice with a fork, garnish with extra fresh herbs if you like, and serve.
Serving Ideas & Pairings
This dinner is fantastic all on its own, but I love to round it out with a simple, crisp side. A quick arugula salad with a light vinaigrette cuts through the richness beautifully. Some roasted asparagus or green beans tossed with a little garlic would be wonderful too. If you’re serving a crowd, a basket of warm, crusty bread is never a bad idea for soaking up any extra lemony juices at the bottom of the dish.
Creative Variations
Don’t be afraid to make this recipe your own! If you have picky eaters, you can use drumsticks or thighs instead of breasts. For a Greek twist, swap the herbs for oregano and add a handful of kalamata olives and some crumbled feta cheese to the rice before baking. Honestly, if you’re not a lemon lover, try using orange instead for a sweeter, different citrus profile. You can even throw in a cup of frozen peas right at the end of baking for a pop of color and veggie goodness.
Storage & Reheating
Let the dish cool completely before storing. It will keep in an airtight container in the fridge for up to 4 days. To reheat, I strongly recommend using the oven or a skillet. Sprinkle a tablespoon or two of water or broth over the rice to reintroduce moisture, cover with foil, and warm in a 350°F oven for about 15-20 minutes, until heated through. You can microwave it, but the rice can get a bit gummy. This dish also freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
Chicken Breast Dinner Ideas
If you’re looking for more simple chicken recipes to add to your weekly rotation, chicken breasts are such a versatile starting point. You can pound them thin for quick sautés, stuff them with spinach and cheese, or cube them for hearty skillet meals. This lemon herb and rice method is one of my favorite healthy dinner recipes because it’s truly hands-off. Rotisserie chicken is another fantastic shortcut for busy nights—shred it and toss it with the cooked rice for an instant meal.
Doneness Test
The safest and most reliable way to know if your chicken is done is to use an instant-read thermometer. Insert it into the thickest part of the breast; it should read 165°F. If you don’t have one, you can pierce the chicken with a knife. The juices should run completely clear, not pink. The meat should also feel firm to the touch, not soft or squishy.
FAQs
- Can I use brown rice instead of white rice? You can, but you’ll need to adjust the liquid and cooking time significantly. Brown rice usually requires more liquid and a longer cooking time. I’d suggest looking up a specific brown rice one-pan recipe to get those ratios right.
- My rice is still hard, what happened? This usually means there wasn’t enough liquid, your oven might run cool, or the dish wasn’t covered tightly enough with foil initially. Next time, you can try adding an extra ¼ cup of broth at the start. If it’s already in the oven and still crunchy, add a splash more broth and cover it again to steam a bit longer.
- What are some other quick and easy dinner recipes I can try? Sheet pan meals are a lifesaver! Tossing sausage, veggies, and potatoes on a pan to roast is another fantastic set-it-and-forget-it option. And you can’t go wrong with a big pot of soup or chili that gives you leftovers for days.