One Pot Lemon Chicken Tenders Recipe with Rice Pilaf
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This chicken tenders recipe cooked in one pot with rice pilaf is one of the easiest, most delicious 30-minute weeknight dinners. They’re juicy, tender, seasoned with Mediterranean and Italian spices, and cooked in a lemony, fragrant broth with rice and orzo pasta.
It doesn’t get better than this! And if you love chicken dinners, try my simple chicken and broccoli recipe or chicken perloo for a South Carolina classic.

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Recipe Overview
- Servings: 4-6
- Method: Stovetop
- Time: About 30 minutes (10 min prep, 20 min cooking)
- Tools: Large skillet
What I Love About This Chicken Tenders Recipe
When it comes to weeknight dinners, fast is good. Simple is better. Delicious is non-negotiable. And when you can combine all three, it’s a really good night.
Chicken tenders cook quickly, and when they’re soft and tender, seasoned with fragrant herbs and spices, and brightened with lemon, my family comes running every time!
One Pot Chicken Tenders Recipe Ingredients
Here’s what you need to make this 30 minute dinner:
- Chicken tenders: See recipe notes for substituting chicken thighs if preferred
- Sauteing: Olive oil and butter
- Spices: Paprika (smoked or sweet), Italian seasonings, salt and pepper
- Garlic: Minced or pressed
- Pilaf: Dry long-grain rice and dry orzo
- Aromatics: Minced or pressed garlic and lemon
- Fresh baby spinach
- Chicken broth
- Optional for serving: Fresh basil leaves
How to Make Chicken Tenders and Rice Pilaf
This chicken tenders recipe is cooked entirely in one skillet on the stovetop. The chicken is cooked first, for just a few minutes (remember, chicken tenders cook fast!). They are then transferred to a nearby plate for a few minutes before returning to the skillet to finish cooking with the rice and orzo pasta.
Here’s how to make it:
Step 1: Brown the tenders
Add olive oil and melt 1 tablespoon of butter in a pan/skillet over medium heat. Add the chicken tenders and season with paprika, salt, and pepper. Cook for 3 minutes on one side, flip, and cook for 1 minute more. Season with Italian seasoning and toss the chicken to coat. It will not be fully cooked yet. Transfer the tenders to a nearby plate.

Step 2: Brown the rice and orzo
Add 1 tablespoon butter into the skillet along with the orzo, rice, and garlic. Stir until the rice is toasted, then add the lemon slices and allow the butter to brown around the lemons.

Step 3: Cook
Pour in 3 cups broth. Mix in the spinach and bring to a boil. Slide the chicken and any juices left on the plate back into the skillet, cover the skillet, and reduce heat to low. Cook for 10-15 minutes or until the liquid has cooked into the rice and the chicken is cooked through.

More Chicken Dinners to Try
- Homestyle and Pan-Seared German Chicken Schnitzel
- Baked Chicken Breast
- One Pan Chicken and Rice with Zucchini
- Mediterranean Chicken Orzo Skillet
- One Skillet Mediterranean Lemon Chicken and Orzo

Easy One Pot Chicken Tenders and Rice Pilaf
Equipment
- 12-inch Cast Iron Skillet or large skillet
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon butter divided
- 1 pound chicken tenders
- 2 teaspoons paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic minced or crushed
- 1 teaspoon Italian seasoning
- 1 cup rice dry
- 1/2 cup orzo dry
- 1 lemon sliced
- 3-4 cups chicken broth
- 2 cups chopped spinach
- 1/2 cup fresh basil leaves optional for garnish
Instructions
- Add olive oil and melt 1 tablespoon of butter in a pan/skillet over medium heat. Add the chicken tenders and season with paprika, salt, and pepper. Cook for 3 minutes on one side, flip, and cook for 1 minute more. Season with Italian seasoning and toss the chicken to coat. It will not be fully cooked yet. Transfer the tenders to a nearby plate.
- Add 1 tablespoon butter into the skillet along with the orzo, rice, and garlic. Stir until the rice is toasted then add the lemon slices and allow the butter to brown around the lemons.
- Pour in 3 cups broth. Mix in the spinach and bring to a boil. Slide the chicken and any juices left on the plate back into the skillet, cover the skillet, and reduce heat to low. Cook for 10-15 minutes or until the liquid has cooked into the rice and the chicken is cooked through.
Video
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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I made it for dinner tonight. Not a fan of Italian herb. But did use fresh basil n spinach. Loved the braised lemons. Never did that! Orzo n rice! Never new they could cook ❤️ together! All in all. Will make this again. Girls get together with lots of wine. Lol… thank u. Real delish
Hi Dee! I’m so thrilled you enjoyed this recipe! I absolutely love how simple it is and all the flavors too. I’m also a fan of fresh basil — that was a great choice! Hope you had fun with your girl’s get together, and thank you for trying the recipe.