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–+ servings

One Skillet Lemon Herb Chicken & Rice Dinner Recipe

So if you’re looking for a flavorful, satisfying, and easy gluten-free dinner, this One Skillet Lemon Herb Chicken & Rice is a recipe you’ll come back to again and again. This dish combines tender, juicy chicken with fluffy, perfectly seasoned rice, fresh vegetables, and bold Mediterranean-inspired flavors — all cooked in a single pan for easy cleanup. And it comes together so quickly it could have been a recipe on Rachel Ray's 30 minute meals (remember those!)
Prep Time 10 minutes
Cook Time 25 minutes
Serving Size 8 people

Ingredients

Chicken & Seasonings

  • 4 pounds boneless skinless chicken breast
  • 3 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Juice of 1 large lemon

Rice Base

  • 2-3 tablespoons olive oil
  • 1½ cups jasmine rice
  • 3 cups chicken broth
  • 1 small onion finely diced
  • 6 garlic cloves minced
  • 1 teaspoon turmeric
  • 1 teaspoon cumin

Vegetables & Finishing Ingredients

  • 1 bunch asparagus trimmed and cut into 2-inch pieces
  • 1 jar roasted red peppers drained and sliced
  • ½–¾ cup olives sliced or whole
  • ½-1 cup cup crumbled feta cheese

Instructions

Step 1: Preheat Oven

  • Preheat oven to 375°F. Make sure your skillet is oven-safe and has a lid (or prepare foil to cover tightly).

Step 2: Season the Chicken

  • In a large bowl, combine chicken pieces with oregano, parsley, paprika, salt, pepper, and lemon juice. Toss until evenly coated. Let sit for about 10–15 minutes while prepping the remaining ingredients.

Step 3: Sear the Chicken

  • Heat 2 tablespoons olive oil in a large oven-safe skillet or braiser over medium-high heat.
  • Add chicken in a single layer. Cook for 3–4 minutes per side until lightly golden brown (chicken will not be fully cooked yet). Remove chicken from skillet and set aside.

Step 4: Build the Flavor Base

  • Reduce medium heat. Add a small drizzle of olive oil if needed.
  • Add diced onion and cook for 3–4 minutes until softened and translucent.
  • Stir in minced garlic and cook for 30 seconds until fragrant.
  • Add turmeric and cumin and stir constantly for another 30 seconds to lightly toast the spices.

Step 5: Toast the Rice

  • Add rinsed jasmine rice to the skillet. Stir for 1–2 minutes, coating rice in oil and spices. This step adds flavor and helps keep the rice fluffy.

Step 6: Add Broth & Chicken

  • Pour in chicken broth and gently scrape the bottom of the skillet to release any browned bits.
  • Stir in the veggies and nestle the seared chicken and any juices back into the rice mixture.
  • Bring everything to a gentle simmer on the stovetop (about 2–3 minutes).

Step 7: Finish Cooking in the Oven

  • Once simmering, cover skillet tightly with a lid or foil and transfer to the preheated oven.
  • Bake for 20 - 30 minutes or until the Chicken reaches 165°F internal temperature with a meat thermometer and the rice has absorbed the liquid and is fluffy.

Step 8: Rest & Finish

  • Remove skillet from oven and let it rest, covered, for 5–10 minutes. This allows the rice to finish steaming and prevents it from becoming sticky.
  • Sprinkle with crumbled feta cheese and olves before serving. Garnish with fresh parsley, lemon zest, or extra lemon wedges if desired. Store leftovers in an airtight container.