One Pan Lemon Basil Chicken and Rice
There’s something comforting about a single skillet dinner that tastes like you fussed for hours, but actually comes together in under an hour. This One Pan Lemon Basil Chicken and Rice is bright, simple, and full of fresh herb flavor—perfect for weeknights or a relaxed weekend supper. Tender chicken breasts sear golden, then finish nestled in a bed of long grain rice perfumed with lemon and basil. Minimal cleanup, maximum flavor.
Serves: 4
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (about 3-4 breasts)
- 1 Tablespoon olive oil
- salt and freshly ground black pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1 Tablespoon butter
- 1 cup long grain white rice, uncooked
- 2 1/4 cups slow-sodium chicken broth
- juice of 1 lemon
- 1/4 cup fresh basil leaves, chopped and divided
Why this recipe works
One Pan Lemon Basil Chicken and Rice distills a restaurant-worthy flavor profile into an approachable, weeknight-friendly method. The key is building layers of seasoning: the chicken gets a quick, hot sear to develop color and flavor, then the rice simmers in lemon-scented broth so every grain absorbs brightness. Dried basil in the chicken seasoning gives background herb notes during the sear, while fresh basil folded in at the end lifts the whole dish with vivid green aroma. The butter adds silkiness to the finished pan sauce so the rice is glossy and the chicken remains juicy.
Tips before you start
- Use a heavy-bottomed skillet with a tight-fitting lid so the rice steams evenly.
- If your chicken breasts are very thick, you can pound them to an even thickness (about 3/4 inch) so they cook through at the same rate.
- Measure the rice and broth carefully; long grain rice needs just the right amount of liquid to become tender without getting mushy.
- Have the lemon juice and chopped basil ready before you uncover the pan so you can finish the dish quickly and preserve brightness.
Step-by-step Instructions
Follow these clear, ordered steps for the best results. The ingredient list above is the authoritative source for quantities—these steps use those exact amounts.
- Prepare the chicken: Pat 1 1/2 pounds boneless skinless chicken breasts dry with paper towels. This helps the chicken brown instead of steaming.
- Season the chicken: Sprinkle both sides of the chicken breasts with salt and freshly ground black pepper to taste, then evenly dust with 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon dried basil. Press the spices gently into the surface so they adhere.
- Heat the pan: Place a large, heavy-bottomed skillet over medium-high heat and add 1 Tablespoon olive oil. Allow the oil to shimmer but not smoke—about 1 minute.
- Sear the chicken: Add the seasoned chicken breasts to the hot skillet, spacing them so they aren’t crowded. Sear for 2–3 minutes on the first side without moving them, until the underside is golden brown. Flip the chicken and sear the second side for 1–2 minutes. The goal is color, not cooked-through chicken at this point.
- Remove and set aside: Transfer the seared chicken to a plate and tent loosely with foil while you prepare the rice. Keeping the chicken warm lets it finish cooking with the rice without drying out.
- Add butter and rice to the pan: Reduce the heat to medium. Add 1 Tablespoon butter to the skillet and let it melt, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in 1 cup long grain white rice and cook for 1–2 minutes, stirring, so the rice becomes lightly toasted and coated in butter and pan flavors.
- Add liquid and lemon: Pour in 2 1/4 cups slow-sodium chicken broth and the juice of 1 lemon. Stir once to combine, and raise the heat just until the liquid comes to a gentle simmer.
- Return the chicken to the pan: Nestle the seared chicken breasts back into the skillet on top of the rice. The chicken should not be buried; position each piece so it sits partially above the rice, which helps the breasts cook evenly.
- Cover and simmer: Reduce the heat to low and cover the skillet with a tight-fitting lid. Let the rice and chicken gently simmer for 18–20 minutes. Avoid removing the lid while the rice cooks; lifting it lets steam escape and alters cooking time.
- Check for doneness: After 18 minutes, lift the lid and test one chicken breast with an instant-read thermometer inserted into the thickest part. It should register 165°F (74°C). If it hasn’t reached temperature, recover and cook an additional 2–4 minutes. The rice should be tender and have absorbed most of the liquid.
- Finish with fresh basil: Once the chicken is cooked through and the rice is tender, remove the skillet from the heat. Stir in half of the 1/4 cup fresh basil leaves, chopped, directly into the rice to distribute the herb flavor. Sprinkle the remaining chopped basil over the chicken as a fresh garnish.
- Rest, then serve: Let the pan rest, uncovered, for 3–4 minutes. This short rest lets the rice settle and makes it easier to portion. Use a spatula to serve the chicken and rice onto plates, spooning some of the lemony pan juices over each portion for extra brightness.
Serving ideas
One Pan Lemon Basil Chicken and Rice shines with a simple green salad on the side—think peppery arugula dressed lightly with lemon and olive oil. Roasted vegetables, like asparagus or green beans, also pair well. If you want a creamier element, a dollop of plain yogurt or a spoonful of labneh on the side complements the lemon and herbs beautifully.
Make-ahead and storage
You can cook this dish ahead and refrigerate it for up to 3 days in an airtight container. Reheat gently on the stovetop with a splash of water or broth to loosen the rice, or microwave in short bursts, stirring between intervals. If you plan to freeze, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Ingredient swaps and variations
- Chicken: If you prefer, use boneless skinless chicken thighs in the same amount for a slightly richer flavor. Sear as directed and follow the same cooking time; thighs can be a bit more forgiving.
- Rice: For a nuttier texture, substitute jasmine rice, but reduce liquid slightly and check for doneness earlier—jasmine cooks faster. Do not use brown rice without increasing the broth and cooking time significantly.
- Herbs: Mix in a tablespoon of chopped parsley with the fresh basil for added freshness, or finish with a teaspoon of lemon zest for extra brightness.
- Heat: Add a pinch of red pepper flakes when toasting the rice for a gentle warmth that contrasts nicely with the lemon.
Why you’ll love it
This One Pan Lemon Basil Chicken and Rice checks all the boxes: minimal hands-on time, straightforward ingredients, and a comforting result that looks and tastes like effort was involved. The bright lemon and fresh basil keep the dish feeling light, while the butter and seared chicken provide cozy, satisfying depth. It’s the kind of dinner you’ll want to make again and again.
Recipe at a glance
1 1/2 pounds boneless skinless chicken breasts; 1 Tablespoon olive oil; salt and freshly ground black pepper to taste; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon dried basil; 1 Tablespoon butter; 1 cup long grain white rice, uncooked; 2 1/4 cups slow-sodium chicken broth; juice of 1 lemon; 1/4 cup fresh basil leaves, chopped and divided.
Final notes
Keep your pan lid close and your thermometer handy—the two small actions that make One Pan Lemon Basil Chicken and Rice come out perfect every time. The balance of lemon, butter, and basil brightens simple pantry staples into a flavorful, weeknight-friendly meal. Enjoy with a crisp glass of white wine or a sparkling water and a lemon wedge for a complete, satisfying dinner.
One Pan Lemon Basil Chicken and Rice
Ingredients
Equipment
Method
- Pat the chicken dry and season both sides with salt, pepper, garlic powder, onion powder, and dried basil.
- Heat the olive oil in a large skillet over high heat until shimmering.
- Sear the chicken 1–2 minutes per side until browned but not cooked through, then transfer to a plate.
- Reduce heat to medium and add the butter; scrape up any browned bits with a wooden spoon.
- Add the uncooked rice and sauté 2–3 minutes, stirring, until the rice is lightly browned.
- Pour in the chicken broth, lemon juice, and 3 tablespoons of the chopped basil; stir and bring to a boil.
- Place the seared chicken on top of the rice, cover the skillet, reduce heat to low, and simmer about 20 minutes until the liquid is absorbed and rice is tender.
- Remove from heat, sprinkle with the remaining tablespoon of basil, and serve immediately.
Notes
- Use low-sodium broth to control salt.
- Brown the chicken briefly; it finishes cooking with the rice.
- Measure rice and broth accurately for best texture.
- Chop basil just before using for fresh flavor.
- Let the skillet rest covered for a few minutes before serving if time allows.
