This post may contain affiliate links, please see our privacy policy for details.

Keeping things simple, but delicious with this One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf. It’s everyone’s favorite dinner made easy and delicious in one pot. Pan-seared chicken roasted up alongside nutty wild rice, warming rosemary, and autumn vegetables. Dijon and lemon keep this dish light, but or so flavorful. This roasted chicken and rice dinner is a hearty but healthy meal to cook any night of the week, especially as the weather begins to cool. And the best part? It’s the easiest dinner to prepare and one the whole family will love.

overhead photo of One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf

As I sit here typing away, it’s blowing snow outside my window, my heater is on, my candles are lit, and it’s the coziest winter night…

Only, it’s September…and it’s not even fall yet. And we actually have two full weeks until fall officially arrives (let alone winter!). I know the above sounds like a nice wintery scene, but guys, I’m going to be honest, I’m not ready for this kind of weather. Not even close.

And I’m not talking a light flurry, I’m talking full-on snowstorm! This amount of snow on September 8th? Yeah, that’s just not something I can embrace.

On the bright side, all this snow is giving me the perfect excuse to cook up all the cozy fall dinners on the earlier side. I know you guys are still enjoying warm summer days, but we can all enjoy a good cozy dinner regardless of the weather, right?

I think we can! And while today’s recipe is cozy and hearty, it’s also healthy, colorful, and beyond delicious. Full-on comfort food, but not the heavy kind. This is the perfect transition recipe to slowly welcome the fall days ahead.

THIS, I can be excited about.

prep photo of rice in skillet toasting with butter

The story.

Once September hits, I quickly transition into creating more one pot dinners, easy family meals, and recipes that can be enjoyed by everyone in the family.

You all know the story, but growing up my dad would serve up chicken recipes at least a couple times a week. It was his staple dinner. However, on cold Sunday nights throughout the fall and winter, my mom would often roast a whole chicken, alongside carrots, with a simple rice pilaf style side dish and bread (mom likes her bread with every meal).

This dish is kind of a combination of both of their dinners, and it’s made easy in one pot. It’s got the ease of dad’s chicken and rice, but all the hearty flavors of mom whole roasted chicken.

So it’s a nice balance and truly such a wonderfully comforting meal…and yes, it smells incredible as it roasts away in the oven.

prep photo of chicken and rice cooking in skillet

The details on this one pot lemon rosemary dijon chicken.

Like all my one pot recipes, this one is pretty straight forward, though it does have a few ingredients. Please don’t let that scare you away, I promise this is going to be easy…

I like to season my chicken with a sprinkling of paprika, lemon zest, salt, and pepper. I prefer to use mostly chicken breasts since they’re what my family prefers. But I also always love including a couple chicken thighs for added flavor. You can use either or both, just use what you and your family love most.

Now, sear the chicken to get it golden and crisp. After you sear the chicken, remove it from the pan and add in all the flavor. Meaning the shallots, vegetables, butter, wild rice, and lots of fresh garlic, rosemary, and thyme. I like to cook the rice in butter to get it nice and toasty before adding in the liquid. This is such a simple step, but it adds so much flavor.

overhead close up photo of One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf

Moving along…

After you toast the rice, toss in an apple and pour in the apple cider and white wine.

The apple and apple cider add a sweet autumn flavor that’s unexpected, but delicious. I absolutely love the pairing of wild rice, apples, and cider. I also like to use a little dijon mustard, it ties everything together in a beautiful savory way.

If the apple sounds too odd, you don’t have to use it, but I do find it to be especially delicious.

At this point, you’ll want to transfer the pan to the oven to finish cooking. As the chicken roasts, the rice soaks up all the flavors from the cider and wine. It then becomes infused with rosemary.

over head photo of One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf on dinner plate with fork

By the end of cooking, the kitchen should be smelling like Thanksgiving. It’s an unexpected but welcomed scent that will only get you that much more excited for dinner. Nothing beats this cozy scent, it’s beyond good.

Once you pull the pan out, fluff the rice with a fork, and serve everything together.

side angled close up photo of One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf

Simple, easy, healthy, and so delicious. This is a complete all-in-one dinner. Of course, you could also add a side of bread or a big salad, that would be delicious too.

This is one of those recipes that I’ll be coming back to time and time again. I love the idea of a Sunday night roasted chicken dinner. But honestly, it’s easy enough for any night of the week.

overhead close up photo of One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf

Looking for other cozy family dinners? Here are a few ideas:  

Broccoli Cheddar Chicken and Rice Casserole

Slow Cooker Herbed Chicken and Rice Pilaf

Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce

Lastly, if you make this one pot lemon rosemary dijon chicken and butter toasted rice pilaf be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Calories Per Serving: 572 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 425 degrees F. Season the chicken with paprika, lemon zest, and a pinch each of salt and pepper.
    2. Heat the olive oil in a large skillet/braiser set over medium heat. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 
    3. To the skillet, add the shallots, carrots, and mushrooms. Cook 5 minutes, until just caramelized. Add the butter, wild rice, orzo, garlic, rosemary, thyme, and apple, if using. Cook 5 minutes, until lightly toasted and golden. Add the apple cider, wine, dijon, lemon juice, and 1/2 cup of water. Season with salt and pepper. Bring to a boil over high heat.
    4. Slide the chicken back into the pan. Add the rosemary sprig. Bake, covered, for 30-40 minutes, until the liquid is absorbed and the rice is cooked. During the last 10-15 minutes of cooking remove the lid and allow the chicken to crisp, if needed, add in 1/4 cup additional water or chicken broth to keep the rice from getting dry.
    5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. Enjoy!
View Recipe Comments

overhead close up horizontal photo of One Pot Lemon Rosemary Dijon Chicken and Butter Toasted Rice Pilaf

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Well, anyone else things this is too tart with the apple cider vinega? I tried quinoa, didn’t do apple or orzo. I just would never do rice and orzo in one dish.

    1. Hi Chanley,
      Thanks for giving this dish a try and sharing your feedback. The recipe calls for apple cider, not vinegar, so I think that makes a huge difference in this dish for you:) xx

  2. I made this tonight. It is excellent. Another awesome recipe from Half Baked Harvest. Thank you Tieghan! I added steamed broccoli for a complete meal. Yum!

    1. Hi Sarah,
      Yes, you will also want to cut the water in half:) Please let me know if you have any other questions, I hope you love this recipe! xT

  3. I totally missed Step 4 where after you add the chicken and rosemary sprig, you then baked it in the oven. Instead I just covered it the pan and let it simmer for about 30-35 minutes and it was perfect! We loved it!

  4. Tieghan, DUDE!!! Another AMAZING recipe! You have a very very special gift and I appreciate you so much for sharing these. I’m a nesting new mom and you’ve become my favorite, go-to for recipes. They never fail. Thank you!!

  5. 4 stars
    My husband and I absolutely loved this recipe!! Your recipes have been my go-to for comfort, delicious meals to make on weekends! I read the other reviews and agree that it is a good idea to take the chicken out of the oven a little early, maybe halfway through, so that it doesn’t overcook. Also I found it helpful to add more liquid for the rice (I went with chicken stock) and dijon mustard at the end. Thanks for sharing this wonderful recipe!! Love your website!!

  6. Tieghan. What kind of magic are you doing over there in your kitchen? This was delicious! I had so. Much. Fun. Making this. It was like a party for all the senses: the colors, all the different aromas, the sounds of the sizzling and the bubbles…but the smells, such rich, delicious smells. It turned out really flavorful which is amazing since it was pretty healthy. My one problem was that it took forever for the rice to cook. I think next time I will keep the lid on longer as it cooks in the oven. I would love to make this for company, but am not sure how I could double it in one pan. All that to say, you have skills. Well done!

    1. This dish was absolutely delicious!! But I agree… it took FOREVER to cook the rice. I may use a different rice next time. I added sun-dried tomatoes only because I love them in anything with chicken.