Easy Lemon Garlic Chicken & Rice Pilaf Your Family Will Love

It’s the kind of comforting, one-pan dinner that makes you wonder why you ever bother with takeout. This dish brings together juicy, tender chicken and fluffy rice that’s cooked right in a savory, garlicky, and lemony broth. Everything mingles together in the same skillet, which means flavor for days and a lot less cleanup for you. It’s a classic, home-cooked meal that feels both a little fancy and incredibly approachable.

Why You’ll Love This Recipe

You’re going to adore this recipe because it checks all the boxes for a busy weeknight. It’s a complete meal all by itself. No need to fuss with extra side dishes. The process is straightforward—no complicated techniques here. And the flavor? So good. The bright, zesty lemon and the rich, savory garlic create a sauce that soaks into every single grain of rice. It’s the perfect cozy meal that’s ready in under an hour, and it will absolutely become a regular in your dinner rotation.

Ingredients

2 large boneless, skinless chicken breasts (about 1.5 lbs): For a lean, protein-packed main.
1 ½ cups long-grain white rice: The perfect fluffy texture that soaks up all the delicious flavors.
4 cloves garlic, minced: For that essential, aromatic savory base.
1 medium yellow onion, diced: Adds a subtle sweetness and depth to the pilaf.
3 cups chicken broth: Cooks the rice and creates a flavorful, savory sauce.
2 lemons: You’ll use the juice and the zest for a bright, sunny citrus punch.
2 tbsp olive oil: For sautéing and getting that beautiful golden color on the chicken.
1 tsp dried oregano: A classic herb that pairs wonderfully with lemon and garlic.
½ tsp black pepper: For a little bit of warm spice.
Salt to taste: To season every layer and make all the flavors pop.
Fresh parsley, chopped (for garnish): Adds a fresh, colorful finish.

Step by Step Method

First, pat your chicken breasts dry with a paper towel and season both sides generously with salt and pepper. This helps get a nice sear.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken. Cook for about 5-7 minutes per side, until you have a beautiful golden-brown crust. The chicken doesn’t need to be cooked through yet. Remove it from the skillet and set it aside on a plate.
Reduce the heat to medium and add the diced onion to the same skillet. Sauté for about 3-4 minutes, until it becomes soft and translucent. Now add the minced garlic and cook for another minute, just until it becomes fragrant. You don’t want it to burn.
Add the dry rice to the skillet. Stir it constantly for about 2 minutes, toasting the grains slightly in the oil and onion mixture. This simple step gives the rice a wonderful nutty flavor.
Pour in the chicken broth, then add the juice and zest of your two lemons, along with the dried oregano. Give everything a good stir, scraping up any of those tasty browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
Nestle the partially cooked chicken breasts back into the skillet, right on top of the rice mixture. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it cook for 20-25 minutes.
After 20 minutes, check that the rice has absorbed all the liquid and is tender. The internal temperature of the chicken should read 165°F. If the rice needs a bit more time, you can put the lid back on for another 5 minutes.
Once everything is cooked, remove the skillet from the heat. Let it sit, still covered, for 5 minutes. Then, fluff the rice with a fork. You can shred the chicken and mix it in or serve the breasts whole on top of the rice. Garnish with plenty of fresh parsley before serving.

Equipment Needed

You don’t need anything fancy to make this dinner magic happen. A large, deep skillet with a tight-fitting lid is the real MVP here. A standard 12-inch skillet works perfectly. A Dutch oven is also a great option if that’s what you have. Otherwise, you’ll just need a standard set of measuring cups and spoons, a trusty cutting board, a knife, a citrus juicer (or your strong hands!), and a microplane or fine grater for zesting the lemons.

Creative Variations

This recipe is a fantastic canvas for your own tastes. Try swapping the chicken breasts for boneless, thighs for an even richer, more forgiving cut of meat. Not a fan of oregano? Fresh thyme or rosemary would be lovely here. For a veggie boost, stir in a couple of big handfuls of fresh spinach right at the end, letting it wilt into the hot rice. You could also add a cup of frozen peas right before the resting stage. If you’re using a rotisserie chicken, simply shred the meat and stir it in during the last 5 minutes of cooking just to warm through.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but a simple side salad with a light vinaigrette is always a welcome, fresh accompaniment. Garlic bread is never a wrong answer for sopping up any extra lemony sauce. For a low-carb option, you can serve the lemon garlic chicken over a bed of cauliflower rice instead—just prepare the chicken and sauce separately. And a simple steamed vegetable, like broccoli or green beans, is always a healthy and easy pairing.

Storage Tips

Let any leftovers cool completely before storing them. They’ll keep in an airtight container in the refrigerator for up to 4 days. To reheat, the stovetop is your best bet. Add a small splash of chicken broth or water to a skillet along with the pilaf to keep it from drying out. Cover and warm over low heat, stirring occasionally, until heated through. You can also use the microwave, but cover the dish and reheat in short bursts, stirring in between. Honestly, I don’t recommend freezing this one, as the rice can become a bit mushy when thawed.

Tips for Perfectly Cooked Chicken

Getting that perfect, juicy chicken is easier than you think. First, make sure your chicken breasts are of similar size and thickness so they cook at the same rate. If one end is much thicker, you can gently pound it to an even thickness. Don’t move the chicken around in the pan once you place it down—let it develop that golden sear. And the most important tip: use a meat thermometer! Pull the chicken from the heat when it hits 165°F in the thickest part. Trust me, it’s a game-changer for never having dry chicken again.

Meal-Prep Version

This Lemon Garlic Chicken & Rice Pilaf is a meal-prepper’s dream. You can make a full batch on a Sunday and have delicious, ready-to-go lunches or dinners for the first half of the week. Simply divide the finished dish into individual portion-sized containers. When you’re ready to eat, just reheat and enjoy. It holds up beautifully and the flavors often taste even better the next day. To keep the texture perfect, store any garnishes like fresh parsley separately and add them right before you eat.

FAQs

Can I use brown rice instead of white rice? You absolutely can, but it will require a longer cooking time and more liquid. I’d recommend looking up the liquid-to-rice ratio and cooking time for the specific type of brown rice you’re using and adjusting the recipe accordingly.
My rice is still hard after cooking. What happened? This usually means the liquid was absorbed too quickly. Next time, make sure your skillet has a very tight-fitting lid to trap the steam. If it happens, just add another ¼ cup of warm broth, put the lid back on, and cook for another 5-10 minutes on low heat.
Is this a good healthy dinner recipe? It sure is! It’s packed with lean protein and uses wholesome ingredients. You control the sodium by choosing a low-sodium broth, and it’s a balanced meal all in one pan.
What’s the best way to shred chicken for recipes? For super easy shredded chicken, let it cool slightly, then pop it into the bowl of a stand mixer fitted with the paddle attachment. Turn it on low for 30 seconds and it will shred perfectly! Two forks work great, too.