This one pan lemon basil chicken and rice recipe is a flavorful and easy dinner made in a single skillet, perfect for busy weeknights. Fresh basil, bright lemon, and tender chicken make this a family favorite with minimal cleanup.
If you’re anything like me, weeknights can feel like a juggling act between work, family, school projects, and all the unexpected things life throws at us. When dinner time rolls around, we want something delicious, comforting, and easy enough to put together without stress. That’s exactly why I fell in love with this one pan lemon basil chicken and rice recipe. It’s the kind of meal that brings everyone to the table with smiles and empty plates, yet requires only one skillet and very little fuss.
This dish balances bright lemon flavor with buttery, herb-kissed rice and tender chicken breasts that cook right on top of the rice. The steam and broth infuse everything with deep flavor, and cleanup is just a quick rinse of one pan. Cooking doesn’t have to be complicated to be good, right?
If you love comforting lemon and rice combinations, you might also enjoy my cozy chicken lemon rice soup, another family favorite.
By the way, for those visiting for the first time, my name is Angela. I live in sunny Florida, and as a mom of three, home cook, and travel lover, I know what it’s like to try feeding a family well without spending the whole evening in the kitchen. So sit down, take a breath, and let’s cook something comforting together.
Table of contents
Main Ingredients for One Pan Lemon Basil Chicken and Rice
To make this flavorful and family-friendly meal, you’ll only need a handful of simple, everyday ingredients. Each plays an important role in building flavor while keeping the recipe quick and approachable. Here’s what you’ll need:
Chicken
- Boneless skinless chicken breasts
These cook quickly and become incredibly tender as they steam over the rice. You can also use chicken thighs if you prefer deeper flavor. - Olive oil
Used to quickly sear the chicken and bring a light richness to the skillet. - Salt and pepper
Simple seasoning goes a long way in building the flavor foundation. - Garlic powder and onion powder
These help season the chicken evenly without needing fresh aromatics. - Dried basil
Helps layer the basil flavor, which gets finished with fresh herbs later on.
Rice
- Long grain white rice
The texture is perfect because it stays fluffy and absorbs flavor beautifully while cooking. - Butter
Browning the rice in butter adds nuttiness and helps it hold shape after cooking. - Low-sodium chicken broth
The rice absorbs the broth as it simmers, infusing every grain with savory richness. - Fresh basil
Fresh herbs elevate the dish with bright green flavor that pairs perfectly with lemon. - Fresh lemon juice
The acidity lifts the dish, keeping it fresh, lively, and balanced.
Additional Ingredients and Substitutes
One of the nice things about this recipe is how flexible it can be. If you’re missing something or want to tailor the meal to your own tastes, there are several easy substitutes that still deliver the same comforting result.
- Rice substitutes
You can use jasmine rice or basmati rice if you want slightly more aromatic results. For a pasta version, check out my lemon chicken orzo recipe which uses tender orzo instead of rice. Try to avoid parboiled or instant rice since the cooking time won’t match. - Chicken broth alternatives
Vegetable broth works fine if you’re reducing sodium or want a milder flavor. Bone broth adds deeper richness. - More fresh herbs
Fresh parsley, oregano, or thyme can be added. For a deeper herb-forward dinner, take a look at my rustic rosemary lemon chicken and rice. - Garlic lovers
Feel free to add minced fresh garlic to the rice before simmering. - Extra vegetables
Spinach, peas, mushrooms, or zucchini all work well stirred in just before serving.
With a few tweaks, this dish can adapt to your pantry and personal preferences while staying comforting and delicious.
Expert Tips for One Pan Lemon Basil Chicken and Rice
To help you make the very best one pan lemon basil chicken and rice, here are some helpful tips learned from many family dinners and busy nights in the kitchen.
- Get a good sear
Even though the chicken finishes cooking with the rice, giving it a quick 1 to 2 minute sear adds flavor and keeps the juices sealed inside. You don’t need it browning deeply, just enough color to boost taste. - Toast the rice
This step makes a big difference. When you sauté the rice in butter before simmering, the grains develop a subtle toasted flavor that keeps them from getting mushy later. - Taste the broth
Before adding the chicken back in and covering the pan, give the broth-rice mixture a quick taste. This is your chance to adjust seasoning before everything steams together. - Let it rest
Once the rice is done, turn off the heat, leave the lid on, and let everything rest for 3 minutes. This step helps the rice fully finish steaming and gives the chicken time to relax and reabsorb juices. - Use fresh citrus at the end
You’re already adding lemon during cooking, but if you want a brighter pop of citrus, squeeze a little extra on top just before serving. It wakes up the flavors beautifully. - Don’t lift the lid early
Resist the temptation to peek. Steam is essential for proper rice texture. If you lift the lid, you’ll lose heat and may end up with undercooked rice.
These small technique tricks turn a simple dish into one that tastes polished, layered, and lovingly cooked, even on a busy evening.
Step-by-Step Instructions
- Step 1
Season your chicken breasts with salt, pepper, garlic powder, onion powder, and dried basil. - Step 2
Heat olive oil in a large skillet over high heat. Place the chicken into the pan and sear it for about 1 to 2 minutes per side. The goal is just light browning. Transfer the chicken to a plate and set aside. - Step 3
Lower the heat to medium and add butter to the skillet. Use a wooden spoon to gently scrape up any browned bits left from the chicken. These bits help make the rice extra flavorful. - Step 4
Add the rice to the skillet and sauté for 2 to 3 minutes. The grains should turn lightly golden and fragrant. - Step 5
Stir in the chicken broth, lemon juice, and most of the fresh basil. Bring the mixture to a boil. - Step 6
Place the chicken breasts back into the skillet, nestling them on top of the rice. Cover with a fitted lid, reduce heat to low, and let everything simmer for about 20 minutes. - Step 7
Once the rice is tender and the liquid absorbed, remove from heat. Sprinkle with remaining basil and serve immediately.
Additional Guide and Variations
If you cook often, you know how satisfying it can be to tweak a recipe slightly and end up with something fresh and new. This dish is ideal for variation because the base is gentle and balanced.
You can turn the entire meal into a Mediterranean-inspired plate by adding kalamata olives, parmesan, and cherry tomatoes. For a rustic flavor, stir in sautéed mushrooms or caramelized onions before simmering, similar to the deep flavors in my lemon herb chicken rice bake.
If you want a creamy finish, add a splash of heavy cream or half and half as it finishes cooking. It gives the dish luxurious texture without losing its brightness.
You can even convert this into a sheet pan meal if you prefer oven cooking. For something with a delicious seared texture, you might love my outdoor-friendly blackstone chicken fried rice.
Cooking should feel personal. Use these ideas as inspiration to make this staple your own.
FAQs: One Pan Lemon Basil Chicken and Rice
Can I use chicken thighs instead of chicken breasts?
Absolutely. Chicken thighs stay juicy and flavorful. Just follow the same steps and check internal temperature for doneness.
Does the rice get mushy?
No, toasting the rice in butter first helps keep the grains firm and separate.
Conclusion
This one pan lemon basil chicken and rice recipe is more than just a fast dinner idea. It’s the kind of homemade meal that brings people together at the end of the day. It’s simple, budget friendly, and comforting, yet still full of bright flavors and fresh herbs. Whether you’re feeding kids, cooking for two, or just wanting a no-stress meal after a long day, this recipe checks every box.
If you love exploring chicken recipes from different cooking traditions, you might also enjoy my bold and flavorful Filipino chicken adobo recipe, another family favorite in our home.
As a home cook, travel lover, and mom of three, I’ve learned that the best meals don’t always require fancy techniques or complicated ingredients. Sometimes, the magic is in simplicity and the moments we share around the table. I hope you enjoy making this dish as much as my family enjoys eating it.
If you found this recipe helpful, I’d love to hear how it turned out for you. What variations did you try? What sides did you serve? Let’s keep cooking and creating joyful meals together.
One Pan Lemon Basil Chicken and Rice
Equipment
- Large Skillet with Lid
Ingredients
- 1 tbsp olive oil
- 1.5 lbs chicken thighs boneless, skinless
- 1 yellow onion diced
- 3 cloves garlic minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 lemon zested and juiced
- 1/2 cup fresh basil chopped
- 1 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season chicken thighs with salt and pepper, then sear 3–4 minutes per side until golden. Remove from skillet and set aside.
- Add the diced onion and sauté until soft, about 3 minutes. Stir in garlic and cook 30 seconds more.
- Stir in the uncooked rice and toast lightly in the pan for 1 minute.
- Pour in chicken broth, lemon juice, and lemon zest, stirring to combine.
- Return chicken to the skillet, cover with a lid, lower heat, and simmer for 20–22 minutes until the rice is tender and chicken cooked through.
- Remove from heat and stir in fresh basil before serving.