This Lemon Chicken Rice Skillet is a total win for busy weeknights. It's fresh, lemony, and all made in one pan, so fewer dishes to deal with. The chicken is juicy, the cauliflower and rice soak up all that flavor, and the spinach melts in at the end. It's light, bright, and the kind of dinner that makes the whole kitchen smell amazing. 👇👇
Why I Love This Recipe
- One pan = fewer dishes: Chicken, veggies, and rice all cook together for easy cleanup.
- Bright, fresh flavor: Lemon juice and zest bring everything to life.
- Quick weeknight meal: Ready in about 30 minutes from start to finish.
- Easy to customize: Add any vegetables you have in the fridge.
- Family approved: Mild flavors everyone can enjoy.
Note from Andi
This recipe started because I had a bag of cauliflower that needed using up and some chicken in the fridge, and honestly, I didn't feel like doing dishes that night. A squeeze of lemon, a little rice, and one skillet later, this meal turned out great.
It's simple but tastes like you put way more effort in all thanks to the fresh lemon flavor. Everything cooks together in the same pan, and that lemony sauce ties it all up perfectly. I love how the spinach wilts right at the end, and the rice picks up all that flavor from the chicken broth and citrus.
If you like that bright lemony flavor, try my creamy lemon pasta and lemon garlic broccoli next.
Recipe Ingredients
- 1 Tbsp olive oil
- 1 cup diced yellow onion
- 2 lbs chicken breasts - cut into bite-sized pieces (about 4 chicken breasts)
- 1½ tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp ground black pepper
- ½ lb cauliflower florets - cut into small bite-sized pieces
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- Juice and zest of 2 lemons
- 3 cups fresh baby spinach
Step-By-Step Instructions 👇👇
STEP 1: Sauté the Onion
Heat 1 Tbsp olive oil in a large deep skillet over medium-high heat. Add 1 cup diced onion and cook for 1-2 minutes until softened and lightly golden.
STEP 2: Brown the Chicken
Add 2 lbs chopped chicken and season with Italian seasoning, garlic powder, paprika, and black pepper. Stir to coat evenly and cook until the chicken is browned on all sides.
STEP 3: Add Rice and Cauliflower
Stir in ½ lb cauliflower florets, 1 cup uncooked rice, plus the lemon zest and juice. Add a splash of broth to deglaze the pan and scrape up any flavorful bits from the bottom. Let it cook for 2 minutes.
STEP 4: Simmer
Pour in the remaining chicken broth and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 10 minutes. Check around the 7-minute mark to make sure the liquid hasn't absorbed too fast. Add a bit more broth if needed.
STEP 5: Add Spinach
When most of the liquid is absorbed and the rice is nearly cooked, stir in 3 cups of baby spinach. Turn off the heat, cover, and let sit for 10 minutes to finish cooking in the residual steam.
STEP 5: Serve
Fluff the rice, taste, and season with a bit more salt or pepper if needed. Serve warm with a sprinkle of chili flakes or extra lemon wedges on the side.
Flavor Tips
- Brown the chicken well before adding the broth - those golden bits build big flavor.
- Add a touch of butter or a drizzle of olive oil at the end for a silky finish.
- Double the lemon if you like a stronger citrus flavor.
- Sprinkle parmesan or feta before serving for a salty contrast.
- Add a Mediterranean twist with chopped olives or sun-dried tomatoes.
Cooking Tips
- Keep the heat low while simmering to prevent rice from sticking.
- Let it rest covered for 10 minutes after cooking - this helps steam finish the rice.
- Don't scrape if rice sticks; add broth and loosen gently.
- Use fresh lemons for the best flavor, bottled juice just isn't the same.
- Add cheese or herbs right before serving to make it your own.
Variations & Substitutions
- Rice: Use brown rice (increase broth and cook time).
- Veggies: Add soft veggies like zucchini, peas, or bell peppers.
- Greens: Swap spinach for kale, arugula, or Swiss chard.
- Cheese: Stir in fresh parmesan or feta before serving.
- Spice: Add red pepper flakes or cayenne for a little heat.
How To Store Leftovers
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Microwave or warm on the stovetop with a splash of broth.
- Freeze: Freeze in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
- Next-day lunch: Makes an easy grain bowl or wrap filling.
Meal Prep Notes
This recipe is perfect for meal prep because the rice and chicken hold up well for a few days. Each serving has protein from the chicken, fiber from the cauliflower and spinach, and just enough carbs to keep it filling. You can pack leftovers into lunch bowls with extra lemon wedges or a drizzle of dressing for a fresh, easy reheat.
Dinner Rhythm Idea
If you're following the dinner rhythm blueprint, this recipe works great as an Anchor Meal dinner - simple, flexible, and minimal cleanup.
- Option 1: Serve hot with a side salad or garlic bread. Top with feta or sliced avocado.
- Option 2: Turn it into a wrap or pita with extra spinach and a drizzle of ranch dressing.
- Option 3: Use leftovers as the base for a quick grain bowl with roasted veggies and a squeeze of lemon.
It's one of those recipes that fits right into your rhythm - one meal that easily stretches across the week without feeling repetitive.
What to Serve With
This skillet has enough flavor to stand alone, but sides always make everything better:
- Simple Spinach Salad: Spinach, arugula, or mixed greens with olive oil and lemon.
- Garlic Bread or Pita: Perfect for soaking up that lemony broth.
- Roasted Vegetables: Try roasted asparagus, carrots, or broccoli.
- For Dessert: Try my gooey lemon bars or magic lemon cobbler for a sweet finish.
FAQs
Yes, they'll add extra flavor and stay juicy. Just adjust cook time slightly if thicker
Yes, but increase broth and simmer time to ensure it cooks fully.
It already is, just skip the optional parmesan or feta.
Absolutely. Chop everything in the morning and refrigerate. When you're ready, it comes together fast.
More One-Pan Dinners
If you like quick, family-friendly recipes, try these next:
Lemon Chicken Rice Skillet
Tap Stars To Rate!
Ingredients
- 1 Tbsp olive oil
- 1 cup diced yellow onion
- 2 lbs chicken breasts - about 4 chicken breasts, cut into bite-sized pieces
- 1½ tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp ground black pepper
- ½ lb cauliflower florets - small pieces
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 2 Lemons - juice and zest
- 3 cups fresh baby spinach
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook 1-2 minutes until softened.
- Add chicken and seasonings; cook until browned on all sides.
- Stir in cauliflower, rice, lemon zest, and lemon juice. Add a splash of broth to deglaze.
- Pour in the remaining broth and bring to a boil. Reduce the heat to low, cover, and simmer 10 minutes.
- Stir in spinach, turn off the heat, and let sit covered for 10 minutes to finish cooking.
- Fluff rice, season to taste, and serve warm.
Notes
- Keep the heat low while simmering.
- Let rest covered after cooking for the perfect rice texture.
- Add more lemon for extra brightness.
- Sprinkle Parmesan or feta before serving.
Storage
- Refrigerate: Up to 4 days in an airtight container.
- Reheat: Microwave or reheat with broth on the stovetop.
- Not freezer friendly: Enjoy fresh within a few days.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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