Lemon Chicken Rice Skillet

This Lemon Chicken Rice Skillet is all made in ONE PAN and is a super easy and delicious weeknight dinner recipe!

This Lemon Chicken Rice Skillet is a super quick and easy weeknight dinner that the whole family will love!

This Lemon Chicken Rice Skillet is all made in ONE PAN and is a super easy and delicious weeknight dinner recipe!pinterestLemon Chicken Rice Skillet is a one skillet dinner that my whole family loves. The chicken is super tender and the rice is light, fluffy and has a delightful lemon fragrance to it!

I’m all about those easy dinners, and since it’s officially Spring weather, I’m loving all things lemon! Who am I kidding, I love lemon all times of the year. I especially love it when an easy, one skillet dinner comes together this quickly!

This Lemon Chicken Rice Skillet is all made in ONE PAN and is a super easy and delicious weeknight dinner recipe!

I started out with 4 boneless skinless chicken breast halves, but you can also use chicken thighs for that tender dark meat.

I used butter to sear the chicken, which I think gave it a nice and nutty flavor when the butter started to brown. The smell was just heavenly!

This Lemon Chicken Rice Skillet is all made in ONE PAN and is a super easy and delicious weeknight dinner recipe!

Once the chicken is cooked all you have to do is remove it from the skillet, add the rice, chicken broth and a little bit of lemon juice. Stir it around and be sure to scrape the bottom of the pan to get those browned bits. That’s where all the lovely flavor is!

Then just place the chicken back on top of the rice, cover and let it cook until the rice is nice and fluffy.

My kids absolutely LOVED this dish. My husband couldn’t get over how flavorful the rice was, and I am always happy when dinner only takes one pan getting dirty!

This Lemon Chicken Rice Skillet is all made in ONE PAN and is a super easy and delicious weeknight dinner recipe!

If you’re looking for more easy chicken skillet dinner ideas, try these ones:

With the weather warming up, it’s always nice to have a handful of easy dinner ideas that don’t require too much effort. I’m sure you’re going to love this Lemon Chicken Rice Skillet as much as we did.

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Lemon Chicken Rice Skillet

Recipe adapted slightly from Creme de la Crumb

  • Author: Shawn
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
Scale

Ingredients

  • 4 boneless skinless chicken breast halves (or boneless chicken thighs)
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 2 tbsp butter
  • 1 cup uncooked white rice, I use Jasmine
  • 2 1/4 cup chicken stock
  • 1 tsp lemon zest + 3 tbsp lemon juice (from one lemon)
  • 1 tsp dried parsley
  • 1 whole lemon, cut into slices for garnish

Instructions

  1. Heat a large skillet (with lid) over medium-high heat. Season chicken with salt, pepper, garlic powder and parsley.
  2. Add the butter to the skillet and cook chicken in hot butter until browned, but not cooked all the way through (about 2 minutes per side). Remove chicken from skillet to a plate nearby.
  3. Add the rice, chicken stock, lemon zest, lemon juice and parsley to the skillet over medium heat and use a wooden spoon to scrape the browned bits from the pan. Let rice come to a small boil, then reduce heat to a simmer. Place the chicken on top of the rice mixture, cover with lid and let cook an additional 20 to 25 minutes or until rice is tender and liquid is absorbed.
  4. Garnish the chicken with lemon slices and extra parsley if desired. Enjoy right away!

Keywords: lemon, chicken, rice, skillet, stove top, easy, quick

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This Lemon Chicken Rice Skillet is all made in ONE PAN and is a super easy and delicious weeknight dinner recipe!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
30 Responses
  1. Alyssa B.

    This was delicious! I didn’t use chicken broth, because I had all the ingredients except that, but I didn’t miss it. It’s plenty flavorful all on its own. I replaced the white rice with brown, and a note to those who decide to do this: you do not need to add extra liquid. I find that brown rice tends to need more liquid, so I added an extra 1/4 cup or so and it was unnecessary. I took the chicken out and left the lid off for the last five minutes to let it evaporate. I steamed some Brussels sprouts to go with it and it was amazing. It’s going in my recipe rotation.

  2. Sharon

    I was looking for a quick easy one stove top meal tonight. This was perfect! Used up some of my frozen Meyer lemon slices instead of juice. Flavorful and a keeper. Thank you!

  3. Janet Quilligan

    This was VERY tasty! My only caution – be careful not to use too much salt. I overdid it a little. The rice was quite flavorful with a subtle lemon flavor.

  4. Thank you for this recipe. We had this for dinner replacing the rice with quinoa. Was absolutely delicious. I will make it again very soon and will use rice. One of the best recipes I’ve gotten from FB!

  5. AMY VAN DAM

    Do you think this would save and reheat well for a meal I’m taking to someone else? I don’t want it to be overcooked.

  6. Julia

    Question: I have 4 teens, so I usually have to double a recipe. If I use a large cast iron skillet, do you think that I can safely double to rice? Or will it most likely boil over? I”m wondering if I would need to make the rice separately and then try to combine everything at the end? Thanks!

    1. If I were to double it, I would just make sure you have a very large (and deep) skillet. You may have to cook the chicken in two batches, but just place the chicken back on top once you get all the rice in there. I’m thinking you’ll need at least a 12″ skillet that is between 2″ to 3″ deep. Hope this helps!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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