One Pot Lemon Herb Chicken & Rice

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This One Pot Lemon Herb Chicken & Rice is bursting with taste and so easy to make! It’s made with all your favorites: juicy chicken thighs, fragrant rice, sun-dried tomatoes, and zesty asparagus. Plus, it’s prepared in only one skillet for an effortless dinner idea. Perfect for busy households or date night dinners – enjoy!

If you enjoy this dish, you’ll also like my Stovetop Lemon Dill Chicken recipe.

A cast-iron skillet filled with seasoned, roasted chicken thighs on a bed of rice mixed with green vegetables, garnished with thyme and lemon wedges.

Some of the best meals are the ones that can be made in just one pan. This One-Pot Lemon Herb Chicken and rice is no exception.

The good news? This recipe is not only good because it’s made in one pot. It’s also incredible because it’s just…well…tastes incredible. Using chicken thighs ensures the meat doesn’t dry out and provides an extra texture element of crispy skin.

A cast-iron skillet filled with seasoned, roasted chicken thighs on a bed of rice mixed with green vegetables, garnished with thyme and lemon wedges.

Juicy chicken thighs layered over ultra-flavorful rice with perfectly cooked asparagus and sun-dried tomatoes. It’s even better with a splash of white wine and a burst of lemon. This is an easy, 30-minute recipe that the whole family will love. However, it looks more impressive. If you have last-minute guests, making this recipe is a no-brainer! And when it’s done, you only have to clean one skillet!

🛒 Ingredients you’ll need for Lemon Herb Chicken and Rice

This easy lemon chicken and rice is made with simple and flavorful ingredients that you probably already have. Here’s what you’ll need:

Raw chicken on a cutting board with lemon wedges.
  • Chicken Thighs: You’ll need 3.5 pounds of chicken thighs for this recipe. I recommend using chicken thighs that are similar in size so they cook at the same rate. Bone-in and skin-on will provide the best flavor and texture.
  • Olive Oil: Oil adds moisture, helps the seasonings stick to the chicken, and will create a nice sear in a hot skillet.
  • Seasonings: We’re seasoning our chicken with a simple blend of dried oregano, salt, lemon pepper, and dried dill.
  • Garlic: Use freshly minced garlic for the best flavor.
  • Sun-Dried Tomatoes: Use sun-dried tomatoes in oil to add richness and extra moisture.
  • White Rice: Whatever white rice you have on hand will work.
  • White Wine: If you don’t want to use white wine, add an extra cup of chicken stock to the recipe.
  • Chicken Stock: Chicken stock or broth is the cooking liquid for the rice. It adds tons of flavor to the whole dish.
  • Asparagus: Be sure to cut the asparagus into 1-inch strips so it cooks all through. You can substitute green beans or Brussels sprouts.
  • Lemon Juice: A squeeze of fresh lemon juice is the perfect way to finish your meal.
A cast-iron skillet filled with seasoned, roasted chicken thighs on a bed of rice mixed with green vegetables, garnished with thyme and lemon wedges.

Ingredient Substitutions

Feel free to switch out frozen vegetables for fresh according to your preference; however, depending on which vegetables you choose, you may need to adjust the cooking time slightly!

For the herbs and seasonings, you can switch up the herbs used according to taste preferences; rosemary or thyme works especially well when combined with lemon flavors!

A cast-iron skillet filled with seasoned, roasted chicken thighs on a bed of rice mixed with green vegetables, garnished with thyme and lemon wedges.

Finally, boneless, skinless thighs can be used. Do a quick sear on both sides initially. They will cook more quickly, so you want to limit the initial sear, but still add color.

👩🏻‍🍳 How to make One Pot Lemon Herb Chicken and Rice

This easy one-pot chicken and rice recipe comes together in 30 minutes!

  1. Mix all of the seasonings. Then, rub the olive oil and seasonings all over the outside of the chicken.
  2. Heat a cast-iron skillet over medium heat. Add the chicken and brown on each side until golden and crispy but not fully cooked. Remove and set aside.
  3. In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1 minute. Add the white rice to soak up any remaining oil, followed by the white wine and chicken broth.
  4. Layer on the asparagus, top that with the chicken thighs, then cover and boil for 3 minutes.
  5. Turn the heat off and let the pan sit for 15 minutes or until the chicken and rice are cooked.

See the gallery for step-by-step images and the recipe card below for full instructions.

🍳Equipment needed

Can you add raw chicken to rice?

Yes! For One Pot Lemon Herb Chicken & Rice, you can cook the raw chicken and rice in one pan, and it’s totally safe. Just make sure you check the internal temperature of the chicken before serving. I will say that chicken thighs work best when cooking with rice because of how long the rice needs to cook. If you use chicken breasts, you may end up with dry chicken.

A cast-iron skillet filled with seasoned, roasted chicken thighs on a bed of rice mixed with green vegetables, garnished with thyme and lemon wedges.

📝Tips and notes

I recommend using chicken thighs for the best results. Chicken breasts cook faster than chicken thighs, making them more likely to become dry and over-cooked.

How can I ensure my chicken stays juicy while cooking? Precooking chicken on stovetop helps ensure juices remain locked inside while essentially steaming later while cooking the rice, resulting in perfectly juicy baked chicken every time – no dryness here whatsoever and perfectly done rice!

Use white rice. Other types of rice, like wild rice or brown rice, require different amounts of time and liquid to cook thoroughly. This one-pan recipe is designed to use white rice so everything is done cooking simultaneously.

A cast-iron skillet filled with seasoned, roasted chicken thighs on a bed of rice mixed with green vegetables, garnished with thyme and lemon wedges.

For the One Pot Lemon Herb Chicken & Rice, brown the chicken first. Although this isn’t totally necessary, searing the chicken before cooking gives it that delicious, crispy exterior. To maintain that crispy skin, broil the chicken skin side up at the end before serving.

Use a tight-fitting lid. The skillet should be sealed to keep all the moisture inside as everything cooks. If you don’t have a tight-fitting lid, that’s okay. Cover the pan with a layer of foil or an upside-down skillet of similar size. Many skillets are made to nestle together like that to create a Dutch oven while camping.

Check the temperature. Before serving, use a meat thermometer to check the internal temperature of the chicken. It should be 165ºF.

A cast-iron skillet filled with seasoned, roasted chicken thighs on a bed of rice mixed with green vegetables, garnished with thyme and lemon wedges.

🌡 How to store Lemon Herb Chicken and Rice

Leftover chicken and rice will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, simply place the desired amount onto a microwave-safe plate or bowl before heating in 30-second increments. Stir between each interval until warmed through completely. Alternatively, you can place it back into the same cast iron skillet over medium heat on the stovetop, stirring occasionally until heated!

🍽 What to serve with Chicken and Rice

Since this One Pot Lemon Herb Chicken & Rice meal has carbs, protein, and a veggie, it’s a complete meal all on its own! If you do want to bulk your meal up even more, here are a few side dish ideas:

For dessert, serve it with coffee brownies.

A cast-iron skillet filled with seasoned, roasted chicken thighs on a bed of rice mixed with green vegetables, garnished with thyme and lemon wedges.

More recipes our readers love

There you have it—a tasty one-pot meal featuring succulent baked chicken thighs served atop savory rice mixed with flavorful asparagus spears, tart sundried tomatoes, zesty lemon juice, and fragrant herbs, all cooked together within one 12-inch cast iron skillet…perfection awaits!! Whether you’re feeding yourself or a crowd, this quick and easy meal is sure to please everyone’s tastebuds alike while also taking minimal effort during the preparation process…it doesn’t get better than that!

A cast-iron skillet filled with seasoned, roasted chicken thighs on a bed of rice mixed with green vegetables, garnished with thyme and lemon wedges.

One Pot Lemon Herb Chicken & Rice

White Wine Lemon Chicken and Rice is a one pot meal with rich and fresh flavors. Added tomatoes and asparagus make this a truly one skillet dinner that can feed the whole family.
Author: Paula
5 from 1 vote
Print Rate
Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 servings

Ingredients

  • 3.5 pounds chicken thighs skin on
  • 2 Tablespoons olive oil
  • 1 Tablespoon dried oregano
  • ½ Tablespoon salt
  • 1 teaspoon lemon pepper
  • ½ teaspoon dried dill
  • 2 cloves garlic clove
  • 2 Tablespoons sundried tomatoes in oil chopped
  • 1 cup white rice
  • 1 cup white wine or another cup of chicken stock
  • 1 cup chicken stock
  • 1 bunch asparagus trimmed and cut into 1-inch strips
  • juice of a lemon

Instructions

  • Before starting, be sure your 12 inch or 14 inch skillet has a tight fitting lid preventing steam from escaping.
  • Mix the spices together. Use gloved hands to rub the chicken thighs with olive oil. Coat the entire thigh with spice mix.
    3.5 pounds chicken thighs skin on, 2 Tablespoons olive oil, 1 Tablespoon dried oregano, ½ Tablespoon salt, 1 teaspoon lemon pepper, ½ teaspoon dried dill
  • Heat the skillet over medium. Place the chicken skin side down once hot for 5 minutes. Skin should become crispy and golden brown. Flip the chicken and cook for another 5 minutes before removing from the skillet and setting aside.
  • Add the garlic and sundried tomatoes to the skillet. Sauté for 1 minute.
    2 cloves garlic clove, 2 Tablespoons sundried tomatoes
  • Add the white rice and stir to absorb any leftover oils.
    1 cup white rice
  • Add the white wine. Allow to cook for 1 minute so alcohol can burn off. Add the chicken broth. Stir well.
    1 cup white wine, 1 cup chicken stock
  • Add the asparagus in an even layer to the skillet. Place the chicken thigh skin side up on the asparagus. Add any remaining juices back to the skillet.
    1 bunch asparagus
  • Cover tightly and bring to a boil. Boil for about 3 minutes, then shut the burner off. The rice and chicken will continue to cook in the hot cast iron.
  • After 15 minutes, remove the top and check the chicken with an instant read thermometer. To add extra texture to the chicken thighs, broil on high for just a couple minutes. Drizzle fresh lemon juice over the contents of the skillet and serve.
    juice of a lemon

Nutrition

Calories: 718kcal | Carbohydrates: 33g | Protein: 42g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 819mg | Potassium: 797mg | Fiber: 3g | Sugar: 3g | Vitamin A: 779IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 4mg
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One Comment

  1. 5 stars
    I made this for Sunday dinner and it was liked by everyone! It was very easy to make and even the kids attending liked it.

5 from 1 vote

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