One Pan Lemon Basil Chicken and Rice

If you’re craving comfort food that’s bright, fresh, and impossibly simple, this One Pan Lemon Basil Chicken and Rice is your new weeknight hero. It checks all the boxes: juicy chicken breasts, fragrant lemon, tender rice cooked right in the pan, and a pop of fresh basil to finish. You get a full dinner with minimal cleanup and a flavor profile that’s equally cozy and vibrant. The method is straightforward, the ingredient list is short, and the results are seriously satisfying.

Why you’ll love this recipe

• Effortless one-pan cooking. Everything cooks in a single skillet, which means fewer dishes and more time to relax after dinner.
• Bright, fresh flavors. Lemon and basil lift the dish so it doesn’t feel heavy, even though it’s comforting and filling.
• Quick to prepare. About 10 minutes of active prep and 25–30 minutes of cooking—perfect for busy nights.
• Family-friendly. Mildly seasoned and adaptable—add veggies or swap rice for a grain you prefer.

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

Notes on ingredients

This recipe keeps things simple. Use boneless skinless chicken breasts trimmed of excess fat. The long grain white rice cooks to tender, separate grains in the liquid, but you can use another rice with similar cooking time if needed. Slow-sodium chicken broth gives you controlled seasoning—if you only have regular broth, taste before adding extra salt. Fresh basil added at the end gives the dish its signature aroma and color; reserve a few leaves for garnish.

Step-by-step directions

Follow these clear, ordered steps to make your One Pan Lemon Basil Chicken and Rice. I’ve rewritten the directions to be as helpful and precise as possible while keeping the ingredient amounts and order intact.

1. Pat the chicken breasts dry with paper towels. This helps them brown evenly. Season both sides of the chicken breasts generously with salt and freshly ground black pepper, then sprinkle the garlic powder, onion powder, and dried basil over the chicken so the seasoning adheres to the surface.
2. Heat a large, heavy skillet over medium-high heat. Add 1 Tablespoon olive oil and allow it to shimmer but not smoke.
3. Place the seasoned chicken breasts in the hot skillet. Cook undisturbed for 3 to 4 minutes, or until the undersides are lightly browned and release easily from the pan. Flip the breasts and cook 3 to 4 minutes on the other side. The goal here is to develop a golden exterior; the chicken will finish cooking with the rice later.
4. Once both sides are browned, reduce the heat to medium. Add 1 Tablespoon butter to the skillet and let it melt, spooning a little over the chicken so it picks up extra flavor from the browned bits in the pan.
5. Move the chicken to one side of the skillet to make room for the rice, or lift the chicken briefly and pour 1 cup uncooked long grain white rice into the pan where the oil and butter remain. Stir the rice around for about 1 minute so it becomes coated in the fat and picks up any leftover browning from the pan—this helps deepen the rice’s flavor.
6. Pour 2 1/4 cups slow-sodium chicken broth into the skillet, then add the juice of 1 lemon. Stir the rice once to distribute it evenly. Nestle the browned chicken breasts on top of the rice so they sit partially in the liquid but not fully submerged—this helps them cook through gently while remaining juicy.
7. Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 18 to 20 minutes. Do not lift the lid during this time—maintaining a steady temperature and trapped steam is key for the rice to absorb the liquid properly.
8. After 18 to 20 minutes, remove the skillet from the heat and keep it covered. Let it rest for 5 minutes; this allows the rice to finish steaming and the juices to redistribute in the chicken.
9. Uncover and check the rice and chicken. The rice should be tender and the liquid absorbed; the chicken’s internal temperature should reach 165°F (74°C). If the rice still seems undercooked, return the pan to low heat, cover, and cook for an additional 2–3 minutes, checking again.
10. Once done, sprinkle 1/4 cup fresh basil leaves, chopped (divide half to mix into the rice and half to garnish on top). Gently fluff the rice with a fork, tucking the basil into the grains and stirring the pan to coat the rice with any remaining pan juices. Spoon the rice onto plates and serve each chicken breast over a bed of the lemony rice. Finish with the remaining chopped basil for a fresh, green pop of color and flavor.

Taste and texture tips

The lemon brightens the dish and prevents it from feeling heavy, while the basil adds a lovely herbal lift. If you prefer a more pronounced lemon flavor, add an extra teaspoon of lemon juice to the broth—taste first. For a silkier finish, stir in a teaspoon of butter to the rice when you remove the lid. If your chicken breasts are particularly thick, slice them horizontally into cutlets before seasoning so they cook evenly with the rice.

Make-ahead, storing, and reheating

• To make ahead: Cook the dish completely, cool to room temperature, then refrigerate in an airtight container for up to 3 days.
• To reheat: Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the rice, covering the pan to trap steam. You can also microwave single servings—cover loosely and add a teaspoon of water or broth to prevent drying.
• Freezing: This dish freezes reasonably well. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Variations and add-ins

• Veggie boost: Stir in green peas, chopped bell pepper, or sliced zucchini in the last 8–10 minutes of cooking so they stay tender-crisp.
• Garlic-forward: Add 2 cloves minced garlic to the pan when you add the butter for a more pronounced garlic flavor.
• Herb swap: Use fresh parsley in place of half the basil for a brighter herb note.
• Creamy finish: Stir in 1/4 cup plain yogurt or sour cream after the pan rests for a creamy, tangy finish—do this off the heat and fold gently.

Serving suggestions

Serve this One Pan Lemon Basil Chicken and Rice with a crisp green salad, roasted vegetables, or a side of steamed broccoli for a well-rounded meal. A wedge of lemon on the side is nice for anyone who wants an extra squeeze at the table. Crusty bread or warm pita also pairs well to mop up any lemony pan juices.

Final notes

This recipe is a dependable weeknight stand-by that’s flexible enough to suit different palates and schedules. The technique—browning the chicken, toasting the rice briefly, then cooking everything together—gives you rich flavor with minimal effort. The fresh basil and lemon juice at the end make the dish feel special without adding fuss. Try it once and I think it’ll become part of your regular rotation.

Happy cooking—this One Pan Lemon Basil Chicken and Rice delivers bright, comforting flavors with the simplicity you need on busy nights.