One-Pot Lemon Herb Chicken and Rice with Olives

There’s something magical about a recipe that delivers bold flavor, wholesome nutrition, and effortless cleanup—all in one pot. This Mediterranean-inspired dish does exactly that. Imagine tender bites of chicken nestled in fluffy rice, kissed with bright lemon, earthy herbs, and briny olives. It’s a meal that feels both comforting and refreshingly light.

Whether you’re looking for a weeknight dinner that won’t leave you with a sink full of dishes or a make-ahead option perfect for meal prep, this one-pot chicken and rice dish checks all the boxes. Balanced, colorful, and deeply satisfying, it’s the kind of recipe that quickly becomes a household favorite.

Ingredients

• 2 boneless, skinless chicken breasts (about 10 oz total), cut into 1-inch cubes
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken or vegetable broth (or water)
• 1/2 cup pitted Kalamata or green olives, halved
• 1 tsp dried oregano
• Juice of 1 large lemon (about 3 tbsp)
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Pat the chicken cubes dry and season generously with salt and pepper.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. Reduce heat to medium. Add the diced onion to the same pot and sauté until softened, about 3-4 minutes. Add the minced garlic and dried oregano and cook for another minute until fragrant.
4. Add the rinsed rice to the pot and toast for 1-2 minutes, stirring constantly.
5. Pour in the broth (or water) and lemon juice. Scrape up any browned bits from the bottom of the pot. Bring the liquid to a boil.
6. Return the seared chicken to the pot, then stir in the halved olives. Reduce the heat to low, cover the pot tightly, and let it simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. Remove the pot from the heat and let it stand, covered, for 5 minutes. Fluff the rice and chicken with a fork, season with additional salt and pepper if needed, and serve warm, garnished with fresh parsley if desired.

Tips & Substitutions

• Protein swap: Try boneless chicken thighs for extra juiciness or even chickpeas for a vegetarian twist.
• Rice options: You can substitute with brown rice, but increase the cooking time by 15-20 minutes.
• Boost the flavors: Add sun-dried tomatoes or roasted red peppers for extra Mediterranean flair.

Nutrition

Approximate total for the recipe:

• Calories: 1210
• Fat: 38g
• Carbohydrates: 155g
• Fiber: 8g
• Protein: 65g

Related Recipe

See the original recipe: "One-Pot Lemon Herb Chicken and Rice with Olives"

This one-pot lemon herb chicken and rice with olives is a dish you’ll return to again and again. It’s simple, flavorful, and nourishing—perfect for busy nights or weekly meal prep. Give it a try, share it with friends and family, and let this Mediterranean-inspired recipe brighten your table!