Dinner

Lemon Rosemary Chicken and Rice Recipe

ByIsabella Vance January 13, 2026January 13, 2026

Introduction

This Lemon Rosemary Chicken and Rice is a vibrant, one-pan meal perfect for busy weeknights. Tender chicken, fragrant rosemary, and bright lemon combine with jasmine rice and fresh asparagus for a comforting and flavorful dish.

A close-up view of a black skillet filled with cooked white rice mixed with small pieces of light brown chicken and bright green asparagus cut into short stalks. Two thin lemon slices sit on top in the center, adding a fresh yellow accent. Small sprigs of dark green herbs and a sprinkling of black pepper are scattered throughout. The skillet rests on a white marbled surface with partially visible lemon slices and a sprig of green rosemary nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp (30ml) extra virgin olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized cubes
1 tsp salt
1/2 tsp pepper
1 cup (190g) jasmine rice
1 tbsp chopped fresh rosemary
1 tsp garlic powder
1 tsp onion powder
2 cups (480ml) chicken stock
Zest and juice of 1 lemon
1 bunch asparagus, trimmed and cut into 1 inch pieces

Instructions

Step 1: In a 10-inch skillet over medium heat, warm the olive oil. When the skillet is hot (you can feel the heat holding your hand about 6 inches above), add the chicken cubes and sprinkle with salt and pepper.
Step 2: Cook the chicken until browned on the outside, stirring occasionally, about 7-10 minutes. The chicken will continue cooking later, so it’s okay if it’s not fully cooked yet.
Step 3: Add the jasmine rice, chopped rosemary, garlic powder, onion powder, chicken stock, and lemon juice to the skillet. Stir well to combine. Cover and bring the mixture to a boil.
Step 4: Once boiling, reduce the heat to a simmer. Cook covered for 8 minutes, then stir the mixture and add the asparagus pieces.
Step 5: Continue cooking, uncovered, until the asparagus is crisp-tender, about 5-7 minutes. Sprinkle the finished dish with lemon zest before serving.

Tips & Variations

Use bone-in chicken thighs instead of breasts for juicier meat and richer flavor.
Swap asparagus for green beans or broccoli if preferred or out of season.
For extra brightness, garnish with fresh chopped parsley or a few lemon slices.
Rinse jasmine rice under cold water before cooking to remove excess starch and prevent clumping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of chicken stock or water if needed to keep the rice moist.

How to Serve

A white bowl holds a dish with three main layers: at the bottom is a mix of white rice grains, scattered with green asparagus pieces cut into small and medium lengths, and light brown cooked chicken chunks sprinkled with finely chopped green herbs and black pepper. On top, two thin yellow lemon slices are placed slightly overlapping near the edge of the bowl. A silver fork rests inside the bowl, touching the rice and chicken mixture. The bowl sits on a white marbled surface with a part of a red and white striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of jasmine rice?

Yes, but brown rice requires a longer cooking time and more liquid. Adjust the chicken stock quantity to 2 1/2 cups and simmer for about 40 minutes, adding asparagus near the end.

What if I don’t have fresh rosemary?

You can substitute dried rosemary, using about 1 teaspoon instead of 1 tablespoon fresh. Add it when adding the rice to allow time for flavors to develop.