One-Pot Lemon Herb Chicken and Rice

Step 1

Preheat oven to 350˚ F (176 ˚C).

Step 2

Season both sides of each chicken breast with garlic powder, lemon pepper, Italian seasoning, crushed red pepper, salt and pepper.

Step 3

In a large oven proof pot, heat butter on medium high heat. Place chicken in pot and cook for 5-minutes on each side. Remove chicken from pot and set aside. (The chicken will not be fully cooked at this point, but it will finish cooking in the oven.)

Step 4

While chicken rests, add the uncooked rice to the pot along with the chicken broth, lemon juice and Italian seasoning. Turn burner up to high. Bring pot up to rolling boil.

Step 5

Add the chicken back to the pot with the rice. Cover. Cook in preheated oven for 25 minutes. Serve plated with a lemon wedge and sage or parsley for garnish.