Weeknight dinners that feel like a treat are the best kind of magic. This One Pan Lemon Basil Chicken and Rice delivers bright citrus, tender chicken, and fragrant basil all in a single skillet. It’s the kind of recipe you’ll find yourself leaning on again and again: simple ingredients, easy steps, and enough comfort to please the whole table. Below you’ll find a friendly overview, helpful tips, and a clear, step-by-step method so the meal turns out perfectly every time.

Why you’ll love this recipe

One skillet = one pan to clean. That’s fewer dishes and more time to relax.
Bright lemon and fresh basil keep the flavors lively, while rice soaks up a silky, savory broth.
Cooked on the stovetop, it’s fast enough for a weeknight but pretty enough for guests.
The ingredient list is straightforward and pantry-friendly.

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

Make-ahead & pantry swaps

If you’d like to prep in advance, you can season the chicken and keep it covered in the refrigerator for up to 24 hours. Storing the chopped fresh basil in a small airtight container with a paper towel to absorb moisture will keep it bright. If you prefer a dairy-free version, swap the tablespoon of butter for an extra splash of olive oil. The long grain white rice can be swapped for jasmine if you prefer a slightly more aromatic profile, but keep the same cup measurement and cooking liquid.

Equipment

Large, heavy-bottomed skillet with tight-fitting lid (10–12 inches works well)
Measuring cups and spoons
Tongs or a spatula
Small bowl for mixing seasonings

Flavor notes

This One Pan Lemon Basil Chicken and Rice balances bright and savory elements. Lemon juice adds fresh acidity that keeps the dish from feeling heavy, while the dried and fresh basil layers herbal sweetness into both the chicken and the rice. The garlic and onion powders contribute depth without the bite of raw aromatics, making this especially family-friendly.

Step-by-step instructions

Follow these clear steps to get perfectly cooked chicken and fluffy rice every time. The directions are rewritten into straightforward, numbered actions while keeping the ingredient amounts exactly the same as listed above.

Prepare the chicken: Pat the 1 1/2 pounds of boneless skinless chicken breasts dry with paper towels. This helps them brown more evenly. Season both sides of the chicken with salt, freshly ground black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon dried basil. Use your hands to rub the seasonings into the meat so every bite is flavorful.
Heat the pan: Place a large skillet over medium-high heat and add 1 Tablespoon olive oil. Let the oil warm until it shimmers but isn’t smoking. A properly heated pan will sear the chicken on contact and develop a nice golden color.
Sear the chicken: Add the seasoned chicken breasts to the skillet in a single layer, leaving space between each piece so they brown instead of steam. Cook undisturbed for about 3–4 minutes on the first side, until the underside is golden-brown. Flip the chicken and cook the second side for 2–3 minutes—just enough to develop color. The chicken will finish cooking in the rice later.
Add the butter and rice: Push the chicken to one side of the skillet or temporarily remove it to a plate if your pan is crowded. Add 1 Tablespoon butter to the empty space in the skillet and let it melt. Add 1 cup long grain white rice to the melted butter and stir for about 1 minute so the rice becomes lightly coated and starts to pick up flavor from the fond (those little browned bits) in the pan.
Pour in the liquids: Gently pour 2 1/4 cups slow-sodium chicken broth and the juice of 1 lemon into the skillet with the rice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan so the rice can absorb that flavor. Stir briefly to evenly distribute the rice and liquid.
Nestle the chicken into the rice: If you removed the chicken earlier, place the seared chicken breasts back on top of the rice, nestling them slightly into the liquid so they’ll steam and finish cooking evenly. If the chicken remained in the skillet, simply make small indentations in the rice and set the chicken into those wells.
Simmer gently: Bring the liquid to a gentle simmer over medium heat. As soon as it simmers, reduce the heat to low, cover the skillet with a tight-fitting lid, and cook undisturbed for 18–20 minutes. This gentle steam will cook the rice and the chicken through without drying either out.
Check doneness: After 18–20 minutes, remove the lid and check that the rice is tender and the liquid is absorbed. Use an instant-read thermometer to ensure the chicken reaches 165°F (74°C) at the thickest part. If the rice still needs a minute or two, replace the lid and cook an additional 1–2 minutes. If the chicken needs a bit more time but the rice is done, you can cover and let residual heat finish the chicken while it rests for a few minutes off the heat.
Finish with fresh basil: Once the chicken and rice are cooked, remove the skillet from the heat. Sprinkle 1/4 cup fresh basil leaves, chopped and divided—reserve a small pinch to garnish—and gently fluff the rice with a fork to combine the herb throughout. The remaining basil can be scattered over the chicken for a fresh burst of color and aroma.
Rest and serve: Let the dish rest in the skillet for 3–5 minutes before serving. This short rest allows the flavors to settle and the juices to redistribute. Plate the chicken over a bed of rice, spooning any pan juices over both. Garnish with the remaining fresh basil and a light twist of freshly ground black pepper to finish.

Serving suggestions

This One Pan Lemon Basil Chicken and Rice pairs beautifully with crisp, bright sides. A simple green salad with a lemon vinaigrette, steamed asparagus, or roasted cherry tomatoes all make excellent companions. For a heartier meal, add a side of sautéed green beans tossed with a little garlic and lemon zest.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or chicken broth to loosen the rice, or microwave in a single layer with a damp paper towel over the top to retain moisture. For best texture, reheat only the portion you plan to eat; repeated reheating dries the chicken and rice.

Troubleshooting

If the rice turns out undercooked: Replace the lid and simmer for another 2–3 minutes. If needed, add up to 1/4 cup more broth and continue cooking until tender.
If the chicken browns too quickly or the rice burns: Lower the heat slightly before adding the liquid and watch the pan closely while the rice begins to simmer.
If the dish seems too dry after cooking: Stir in a splash of chicken broth or a squeeze of fresh lemon juice right before serving.

Final thoughts

One Pan Lemon Basil Chicken and Rice is the kind of go-to recipe that makes busy evenings feel effortless and special all at once. With just a handful of ingredients—1 1/2 pounds boneless skinless chicken breasts, olive oil, a few pantry spices, butter, long grain white rice, slow-sodium chicken broth, lemon, and fresh basil—you’ll have a complete, flavorful meal from start to finish in one skillet. The lemon brightens, the basil freshens, and the rice soaks up all the savory goodness. Give it a try on your next busy night—you might find it earns a permanent spot in your weeknight rotation.

Enjoy the warm, lemony comfort of this One Pan Lemon Basil Chicken and Rice, and don’t be surprised when family and friends come asking for seconds.