Zesty, herby, and soul-warming, this Lemon Herb Chicken and Rice is everything you want in a cozy one-pot meal. With golden seared chicken thighs, aromatic herbs, and fluffy rice soaked in citrusy goodness, it makes dinner feel effortless yet impressive.

It’s the kind of dish that brings comfort without compromising on flavor. Whether you’re feeding a hungry family on a weeknight or entertaining casually, this meal delivers all the savory satisfaction with minimal cleanup.

What Kind of Chicken Should I Use?

Bone-in, skin-on chicken thighs work best for this recipe because they sear beautifully and stay juicy as they simmer with the rice. However, you can substitute boneless thighs or breasts—just adjust the cooking time slightly to avoid drying out the meat.

Ingredients for the Lemon Herb Chicken and Rice

4 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
1 cup long grain white rice
1 3/4 cups chicken broth
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon paprika
2 tablespoons chopped fresh parsley (for garnish)
Lemon slices (optional, for garnish)

How To Make the Lemon Herb Chicken and Rice

Step 1: Season and Sear the Chicken

Pat the chicken thighs dry and season both sides with salt, pepper, and paprika. Heat olive oil and butter in a large skillet over medium heat. Once hot, sear the chicken skin-side down for 5-6 minutes until golden. Flip and cook another 3-4 minutes. Remove and set aside.

Step 2: Sauté Aromatics

In the same skillet, add minced garlic and stir for 30 seconds until fragrant. Pour in the rice and toast for 1-2 minutes.

Step 3: Add Broth and Herbs

Pour in chicken broth, lemon juice, lemon zest, thyme, and rosemary. Stir to combine, scraping up any brown bits from the pan.

Step 4: Cook Everything Together

Return the chicken thighs to the skillet on top of the rice. Reduce heat to low, cover, and simmer for 18-22 minutes or until the rice is tender and chicken is fully cooked.

Step 5: Garnish and Serve

Remove from heat and let rest for 5 minutes. Sprinkle with chopped parsley and add lemon slices for extra brightness.

Serving and Storing This Comforting Meal

Serve the Lemon Herb Chicken and Rice straight from the skillet with a big spoon—it’s that kind of cozy. Pair it with a side salad or steamed veggies if you want to stretch the meal.

Leftovers keep beautifully in an airtight container for up to 4 days in the refrigerator. Reheat in the microwave with a splash of broth or water to refresh the rice.

Frequently Asked Questions

How do I keep the rice from sticking?

Make sure your skillet has a lid that fits snugly. A good seal traps the steam needed to cook the rice evenly and prevent sticking.

Can I use brown rice?

Yes, but you’ll need to increase the broth to 2 1/4 cups and simmer for about 40-45 minutes. Keep the heat low and check doneness along the way.

What if I don’t have fresh lemon juice?

Bottled lemon juice will do in a pinch, but fresh lemon really lifts the flavor here. You could also substitute part of the juice with white wine for a different dimension.

Can I add vegetables?

Absolutely. Try stirring in spinach or peas during the last 5 minutes of cooking, or serve with roasted asparagus or broccoli.

Is this recipe freezer-friendly?

Yes, though rice texture changes slightly after freezing. Store in freezer-safe containers up to 2 months. Thaw overnight before reheating.

Want More Chicken Dinner Ideas?

If you loved this Lemon Herb Chicken and Rice, you might want to explore these flavorful favorites:

Marry Me Chicken Pasta for a creamy, romantic twist.
Creamy Garlic Chicken Breasts if you crave rich comfort.
Slow Cooker Creamy Ranch Chicken for set-it-and-forget-it ease.
Chicken Cordon Bleu Casserole with melty, cheesy layers.
One Pan Chicken with Buttered Noodles for a fast, kid-approved dinner.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And I’d love to hear how yours turned out. Did you use boneless thighs? Add extra herbs? Try it with jasmine rice?

Drop your tips or questions in the comments below. Cooking is always better when we swap ideas.

For more daily meal inspiration, follow me over on Pinterest at Nina Dishes.

Lemon Herb Chicken and Rice

Author: Nina Klatten
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

Zesty, comforting, and packed with flavor, this Lemon Herb Chicken and Rice is the perfect one-pan dinner. Juicy chicken thighs are seared to golden perfection, then simmered with aromatic herbs, garlic, and lemony rice for a satisfying, cozy meal.

Instructions

1. Pat chicken thighs dry and season both sides with salt, pepper, and paprika.

2. Heat olive oil and butter in a large skillet over medium heat. Sear chicken skin-side down for 5–6 minutes until golden, flip and cook another 3–4 minutes. Remove and set aside.

3. In the same skillet, add minced garlic and stir for 30 seconds until fragrant. Add rice and toast for 1–2 minutes.

4. Pour in chicken broth, lemon juice, lemon zest, thyme, and rosemary. Stir to combine and deglaze the pan.

5. Return the chicken thighs to the skillet on top of the rice. Reduce heat to low, cover, and simmer for 18–22 minutes or until rice is tender and chicken is cooked through.

6. Let rest off heat for 5 minutes. Garnish with chopped parsley and lemon slices before serving.