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Easy One-Pan Lemon Butter Chicken and Rice

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A quick and comforting one-pan dinner featuring juicy chicken breasts cooked with fluffy rice in a bright, buttery lemon sauce. Perfect for weeknights with minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz/170 g each)
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 1 cup low-sodium chicken broth
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme or fresh thyme sprigs (optional)
  • 1 cup long-grain white rice, rinsed
  • 1 ½ cups water
  • Chopped fresh parsley or chives (optional garnish)
  • Extra lemon wedges (optional garnish)

Instructions

  1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. Set aside.
  2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook 4-5 minutes per side until golden brown but not fully cooked through. Remove from pan and set aside.
  3. Lower heat to medium. Add remaining 2 tablespoons butter to the pan. Stir in minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
  4. Add lemon zest, lemon juice, and thyme to the pan and stir to combine.
  5. Pour in the rinsed rice and chicken broth. Stir gently to combine, scraping up any browned bits from the bottom of the pan.
  6. Nestle the partially cooked chicken breasts back into the rice. Reduce heat to low and cover with a tight-fitting lid.
  7. Simmer gently for 18-20 minutes without lifting the lid, until rice is tender and liquid is absorbed. Check that chicken reaches an internal temperature of 165°F (74°C). If rice needs more time, add a splash of water and cook a few minutes longer.
  8. Remove from heat and let sit, covered, for 5 minutes.
  9. Fluff the rice gently with a fork. Sprinkle chopped parsley or chives on top and serve with extra lemon wedges if desired.

Notes

Rinse the rice before cooking to prevent clumping. Use a tight-fitting lid to trap steam for even cooking. Avoid lifting the lid during simmering to keep rice fluffy and chicken tender. For dairy-free, substitute butter with olive oil or plant-based margarine. Brown rice can be used but requires longer cooking time (40-45 minutes).

Nutrition

Keywords: one-pan, lemon butter chicken, chicken and rice, easy dinner, weeknight meal, quick recipe, comfort food, skillet dinner

Find it online: https://blixfood.com/easy-one-pan-lemon-butter-chicken-and-rice-recipe-for-perfect-dinner/