Why You’ll Love This Recipe

I love how this dish manages to feel both light and indulgent. The lemon and dill brighten up the creamy rice, while the golden-seared chicken brings savory depth. It’s balanced, flavorful, and incredibly easy to make. I don’t need to juggle multiple pans or complicated steps—just a few everyday ingredients and one skillet are all it takes to bring this meal to life. Whether I’m cooking for my family or just myself, it always feels like a complete, satisfying dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons oil
3 boneless skinless chicken breasts
Salt and pepper, to taste
1 ½ teaspoons Italian seasoning

For the Rice

3 cloves garlic, minced
1 cup long grain white rice
1 teaspoon turmeric
1 teaspoon Italian seasoning
½ teaspoon dried dill
Juice of 1 lemon
1 can (10.5 oz) cream of chicken soup
2 cups chicken broth

Garnish

Lemon slices
Fresh parsley and/or basil

Directions

I start by seasoning the chicken breasts generously with salt, pepper, and Italian seasoning on all sides.
In a large skillet, I heat the oil over medium heat, then sear the chicken for 3 minutes on each side until browned but still pink in the center. I remove the chicken and set it aside.
In the same skillet, I add garlic, rice, turmeric, Italian seasoning, and dried dill, using the leftover oil and chicken drippings to add extra flavor. I sauté everything for about 30 seconds to 1 minute to let the rice toast slightly.
I deglaze the pan with lemon juice, then stir in the chicken broth and cream of chicken soup until well combined. I bring it to a simmer.
Once the mixture is bubbling, I nestle the chicken back on top, cover the skillet, and let it cook at a steady simmer for about 15 minutes, or until the rice is tender and the chicken is cooked through.
When it’s ready, I garnish with lemon slices and a handful of chopped parsley or basil before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Here are some ways I like to switch things up with this dish:

Add veggies: I sometimes stir in baby spinach, peas, or chopped zucchini during the last 5 minutes of cooking.
Use thighs instead: Boneless, skinless chicken thighs stay juicy and work great here.
Go dairy-free: I’ve swapped the cream of chicken soup with a dairy-free alternative or made a roux-based version with broth and plant milk.
Make it spicy: A pinch of red pepper flakes or cayenne adds a little kick.
Fresh herbs: Dill or basil added at the end brings even more flavor.

Storage/Reheating

Refrigerator:
I store leftovers in an airtight container in the fridge for up to 4 days.

Freezer:
This dish freezes well. I let it cool completely and portion it into freezer-safe containers for up to 2 months.

Reheating:
To reheat, I use the microwave or warm it gently on the stove with a splash of broth to keep the rice moist.

FAQs

Can I use brown rice instead of white?

Yes, but I’ve found that brown rice takes longer to cook and may need more liquid. I usually increase the broth and simmer time accordingly.

Is there a substitute for cream of chicken soup?

I sometimes use a homemade cream sauce or a mix of sour cream and broth to lighten it up. Even Greek yogurt works in a pinch, though it changes the flavor slightly.

Do I need to sear the chicken first?

I recommend it—it builds flavor and helps the chicken hold its shape. But if I’m in a hurry, I’ve skipped the sear and just cooked everything together.

Can I use lemon zest for more lemon flavor?

Absolutely. I like adding a bit of zest along with the juice to boost the citrus aroma.

What if I don’t have dried dill?

No problem—I’ve used dried thyme, parsley, or fresh dill as a substitute with great results.

Conclusion

This One Pot Lemon Herb Chicken and Rice is my idea of the perfect weeknight meal: cozy, bright, and loaded with flavor. The creamy rice, tender chicken, and vibrant lemon herb combo always hit the spot. I love that I can whip it up quickly with pantry staples and minimal cleanup. It’s become a staple in my kitchen—and once I try it, I think it will be in yours too.

One Pot Lemon Herb Chicken and Rice

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Author: Mia
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This one pot lemon herb chicken and rice is cozy, creamy, and full of zesty flavor. Made with lemon juice, dill, and Italian seasoning, it’s an easy 30-minute dinner the whole family will love.

Instructions

Season & Sear the Chicken

Season chicken breasts with salt, pepper, and Italian seasoning.

Heat oil in a large skillet over medium heat.

Sear chicken for about 3 minutes per side until browned but not cooked through. Remove and set aside.

Toast the Rice & Aromatics

In the same skillet with remaining oil and drippings, add garlic, rice, turmeric, Italian seasoning, and dried dill.

Stir and sauté for 30 seconds to 1 minute until fragrant and lightly toasted.

Deglaze & Simmer

Pour in lemon juice to deglaze the pan.

Stir in chicken broth and cream of chicken soup until well combined.

Bring mixture to a simmer uncovered.

Cook the Chicken & Rice Together

Return chicken to the skillet, placing it on top of the rice.

Cover and simmer for 15 minutes, or until chicken is fully cooked and rice is tender.

Finish & Serve

Garnish with fresh parsley, basil, and lemon slices.

Serve immediately and enjoy!

Notes

Rice: Long-grain white rice works best; avoid instant or quick-cook rice for this method.

Cream of Chicken Soup: Can be substituted with cream of mushroom or a homemade white sauce for a cleaner option.

Herbs: Fresh dill can be used in place of dried if available — just increase to 1 tsp.

Lemon Tip: Add extra lemon zest for more citrus brightness.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course, One-Pot Meal
Method: Stovetop, One Pot
Cuisine: American