This rosemary lemon chicken and rice recipe is a cozy one-pan dinner bursting with fresh lemon, fragrant rosemary, and tender chicken thighs. A simple, family-friendly meal that’s perfect for busy weeknights or Sunday gatherings.
There’s something magical about the pairing of lemon and rosemary, isn’t there? That bright citrusy flavor mingling with earthy herbs and savory chicken feels like comfort food with a touch of elegance. When you combine that with rice that soaks up every drop of the flavorful broth, you’ve got yourself a dish worth repeating week after week.
This rosemary lemon chicken and rice recipe is one of my family’s favorites. It’s quick enough for a weeknight yet fancy enough to serve when friends stop by. The beauty of this dish is that everything cooks in one pan, so cleanup is minimal. It’s hearty, nourishing, and has that irresistible aroma that makes everyone ask, “What’s cooking?”
If you’re a fan of hearty, comforting chicken and rice dinners, you might also love this lemon herb chicken rice bake for another easy option.
Table of contents
Main Ingredients for Rosemary Lemon Chicken and Rice
Here are the essential ingredients that make rosemary lemon chicken and rice shine. Each one plays an important role in creating that perfect balance of flavors:
- Chicken Thighs (2 lbs)
Juicy and tender, chicken thighs are the star here. You can use boneless, skinless for convenience or bone-in with skin for extra flavor. Chicken thighs work beautifully here, but if you’re craving something with a little kick, try my tex-mex chicken and rice for a fun flavor twist. - Long-Grain White Rice (1 cup)
Long-grain rice cooks up fluffy and soaks up all the lemony, herby broth. It’s the perfect base for this dish. - Chicken Broth (2 cups)
A rich, savory broth helps cook the rice and infuses everything with deep flavor. Go with low-sodium so you can control the seasoning. - Lemon (juice and zest)
The juice brightens the dish while the zest adds that punch of citrus aroma. Don’t skip the zest, it’s where all the magic is. - Fresh Rosemary (2–3 sprigs)
Earthy and fragrant, rosemary balances the lemon beautifully. It adds a rustic, comforting note. - Garlic (3 cloves)
Minced garlic builds depth in the base of the dish. - Olive Oil & Butter
A mix of fat gives a lovely richness and helps achieve golden-brown chicken. - Salt & Pepper
Simple but necessary. Seasoning makes everything come alive.
Additional Ingredients
While the basics are more than enough, you can enhance rosemary lemon chicken and rice with a few extras or substitutions:
- Onion or Shallots
Adds natural sweetness when sautéed with garlic. - Parmesan Cheese
A sprinkle of parmesan at the end adds creaminess and a savory boost. - Capers
If you love a little briny punch, capers add a delightful surprise. - Spinach or Kale
Stir in some greens during the last 5 minutes of cooking for a veggie boost. - Herb Substitutions
No rosemary on hand? Try thyme or oregano for a slightly different flavor profile. - Rice Alternatives
Swap white rice for brown rice, but remember it’ll need extra cooking time and broth.
If you enjoy Mediterranean-inspired meals, you’d probably like my za’atar chicken and rice, which has a wonderful herby profile.
Expert Tips for the Best Rosemary Lemon Chicken and Rice
Cooking rosemary lemon chicken and rice is straightforward, but these insider tips will make your dish even better:
- Get a good sear on the chicken.
Don’t rush this step. Browning the chicken creates that golden crust that adds flavor to both the chicken and the rice. - Use fresh rosemary if possible.
Dried rosemary works in a pinch, but fresh sprigs release oils that infuse the whole dish with fragrance. - Balance the lemon flavor.
If you prefer a subtle lemon taste, use just half the juice. For bolder citrus notes, add a few lemon slices on top while cooking. - Check your rice halfway.
Rice can be temperamental. If it looks too dry before it’s done, splash in an extra ¼ cup of broth. - Let it rest.
Once everything is cooked, cover and let the pan rest for 5 minutes. The rice finishes steaming, and the flavors settle beautifully. - Don’t overcrowd the pan.
When browning chicken, give each thigh room to sear. Overcrowding leads to steaming instead of crisping. - Make it a meal-prep star.
This dish reheats wonderfully. Store portions in airtight containers, and you’ll have flavorful lunches ready to go. It keeps just as well as my turkey rice broccoli casserole, which is another meal-prep favorite. - Add roasted veggies on the side.
Carrots, zucchini, or asparagus roasted in the oven pair perfectly without adding extra effort.
Step-by-Step Instructions
- Season the chicken: Pat chicken thighs dry, then season generously with salt and pepper.
- Sear the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Place chicken in the pan, searing 4–5 minutes per side until golden brown. Remove and set aside.
- Sauté aromatics: In the same pan, add minced garlic, lemon zest, and rosemary sprigs. Stir for 30 seconds until fragrant.
- Add the rice: Stir in the rice, coating each grain in the aromatic mixture. This step adds a nutty flavor.
- Pour in broth and lemon juice: Add chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits.
- Nestle chicken back in: Place chicken thighs on top of the rice. Cover with a lid, reduce heat, and simmer for 20–25 minutes.
- Check for doneness: Ensure rice is tender and chicken reaches 165°F internally.
- Fluff and serve: Remove rosemary sprigs, fluff rice with a fork, and serve warm with extra lemon zest on top.
Additional Guide
Want to shake things up with your rosemary lemon chicken and rice? Here are a few fun twists:
- Mediterranean Style
Add kalamata olives, sun-dried tomatoes, and a sprinkle of feta for a Greek-inspired twist. - Creamy Version
Stir in a splash of heavy cream or coconut milk at the end for a silky, comforting variation. - Grain-Free Option
Swap rice for cauliflower rice. Just reduce the broth and cooking time since cauliflower cooks much faster. - Oven-Baked Style
Instead of stovetop, transfer everything to a baking dish and bake at 375°F until rice is fluffy and chicken is cooked through.
For a Latin-inspired version of chicken and rice, you can explore my arroz con pollo colombiano, which is packed with vibrant flavors.
FAQs About Rosemary Lemon Chicken and Rice
Absolutely! Rosemary and lemon are a classic pairing. The earthy, pine-like notes of rosemary balance the brightness of lemon beautifully.
Besides rosemary, thyme, oregano, parsley, and basil also complement lemon chicken. Each herb brings its own unique twist to the flavor.
Yes! Cooking rice with rosemary infuses it with a fragrant, savory flavor. It’s a simple way to elevate plain rice into something special.
Conclusion
There you have it, a cozy, flavorful rosemary lemon chicken and rice recipe that’s as easy as it is delicious. With simple ingredients, just one pan, and a whole lot of flavor, this dish proves that comfort food doesn’t have to be complicated.
It’s the kind of recipe that feels right at home on a busy weeknight but also has enough charm to serve when guests are at the table. The lemon keeps things bright, the rosemary brings a comforting aroma, and the chicken and rice together create a meal that leaves everyone satisfied.
And if this recipe made you hungry for more, check out my chicken tzatziki dump and bake for another easy one-pan wonder.
If you try this recipe, I’d love to hear how it turned out for you. Drop me a comment or share your photos, I always love seeing your kitchen creations.
Rosemary Lemon Chicken and Rice
Equipment
- Large Skillet or Dutch Oven
Ingredients
- 2 lbs chicken thighs boneless, skinless or bone-in with skin
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 lemon juice of
- 1 tsp lemon zest
- 2-3 sprigs fresh rosemary
- 3 cloves garlic minced
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- salt to taste
- black pepper to taste
Instructions
- Pat chicken thighs dry, then season generously with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden brown. Remove and set aside.
- Add garlic, lemon zest, and rosemary sprigs to the pan. Stir for 30 seconds until fragrant.
- Stir in rice to coat it in the aromatics.
- Pour in chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits.
- Return chicken thighs to the pan, placing them on top of the rice. Cover and simmer for 20–25 minutes.
- Check rice for tenderness and ensure chicken reaches 165°F internally.
- Remove rosemary sprigs, fluff rice with a fork, and serve warm with extra lemon zest if desired.
