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This one pan lemon chicken and rice with Boursin is bright, creamy, and perfect for weeknights. Everything cooks in a single pan, which means less cleanup (yay!) and more flavor as the chicken, rice, and broth cook together. It was so easy I made it for dinner on a Monday night after a full day of work!
The lemon keeps the dish fresh and balanced, while Boursin melts into the rice at the end to create a creamy texture without needing any heavy cream. The result is comforting but still light enough to serve year-round. This recipe is a great dish totally on its own, or you can serve it alongside our maple bacon roasted Brussel sprouts or with a side salad using our lemon olive oil dressing. If you are serving this for guests, consider adding our bruschetta as an easy appetizer and our homemade vanilla bean ice cream for dessert!
Looking to use this recipe for a dinner party? Check out our post for 5 steps to hosting a fun and stress-free dinner party!
One Pan Lemon Chicken
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35 to 40 minutes
- Yield: Serves 4
- Category: Main Dish
- Cuisine: American
Description
This one pan chicken and rice works because the rice absorbs the lemon scented broth while the chicken finishes cooking on top. Adding Boursin at the end melts it into the rice, creating a creamy texture without extra steps or heavy sauces.Â
Important Tools for This Recipe
Ingredients
- 1 1/2 pounds chicken thighs, boneless and skinless, or chicken breasts
- Salt and freshly ground black pepper (we love this black pepper grinder mill with a clear base)
- 1 tablespoon olive oil
- 1 small onion, finely diced using this onion chopper
- 3 cloves garlic, minced
- 1 1/2 cups long grain white rice such as jasmine or basmati
- 3 cups chicken broth, low sodium preferred
- Zest of 1 lemon, we love this microplane zester grater for this step!
- Juice of 1 lemon
- 1 teaspoon dried oregano or Italian seasoning
- 1 round Boursin cheese, 5.2 ounces, Garlic and Herb preferred (but any flavor will work)
- Optional: fresh parsley or dill for finishing
Instructions
- Season and Sear the Chicken
- Pat chicken dry and season generously with salt and pepper.
- Heat olive oil in a large deep skillet or sauté pan over medium high heat.
- Sear chicken for 3 to 4 minutes per side until golden. The chicken does not need to be cooked through.
- Remove chicken to a plate.
-
Build the Base
- Lower heat to medium.
- Add diced onion to the same pan and cook 2 to 3 minutes until softened.
- Add garlic and cook about 30 seconds until fragrant.
- Toast the Rice
- Stir in rice and cook for about 1 minute so it lightly toasts and absorbs flavor.
- Simmer
- Add chicken broth, lemon zest, lemon juice, and oregano.
- Stir well and bring to a gentle boil.
- Cover and Cook
- Nestle the chicken back into the rice.
- Reduce heat to low, cover, and simmer 18 to 20 minutes until rice is tender and chicken is cooked through.
- Add the Boursin
- Turn off the heat.
- Tear Boursin into chunks and stir gently into the rice until melted and creamy.
- Taste and adjust salt, pepper, and lemon.
-
Finish
- Sprinkle with fresh parsley or dill if using (optional)
- I brought the pan right to the table and served it from there!
Notes
- Use low sodium broth so you can control salt levels.
- Chicken thighs tend to stay juicier than breasts in this recipe.
- The rice will continue to thicken slightly as it sits.
One Pan Lemon Chicken FAQs
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