This One Pan Lemon Herb Chicken and Rice is a winner! Juicy chicken cooked with fluffy rice and zesty lemon gives it a fresh and bright flavor. Plus, less cleanup is always a bonus!
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on chicken thighs gives great flavor and moisture. If you’re looking for a leaner option, boneless, skinless chicken breasts can work, but they might dry out without the skin. I prefer thighs for their juiciness.
Rice: Long-grain white rice like basmati or jasmine is best for this dish. If you’ve got brown rice, you can use it, but it will require more cooking time and extra liquid. Quinoa is also a great gluten-free substitute that adds a nice nutty flavor.
Chicken Broth: Homemade chicken broth adds rich flavor, but store-bought works fine! If you’re vegetarian, vegetable broth is a good substitute. Just keep in mind it will change the overall taste of the dish.
Lemon: Fresh lemons are best for zesting and slicing, but if you don’t have any, you can use bottled lemon juice. However, the zest will give a different flavor, so I recommend using fresh lemon when possible.
How Do I Avoid Overcooking the Chicken and Rice?
A common worry is getting perfectly cooked chicken and rice in one dish. The key is to manage your cooking times well. Start by searing the chicken, ensuring it’s nice and browned—this builds flavor!
- After searing, don’t skip letting the rice absorb the broth and lemon zest before adding the chicken back. This allows the rice to develop flavor.
- Use a meat thermometer to check the chicken. It should reach an internal temperature of 165°F (74°C) for safe eating.
- Let the dish rest after baking; this helps keep everything juicy.
How to Make One Pan Lemon Herb Chicken And Rice
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 1 tablespoon olive oil
For the Rice:
- 1 cup long-grain white rice (such as basmati or jasmine)
- 2 cups chicken broth
- 1 lemon (zested and sliced into rounds)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
For Garnishing:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 10 minutes to prepare everything, and then 25-30 minutes of baking time. In total, you can enjoy this delicious homemade meal in just about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that everything cooks evenly once you put the pan in!
2. Season the Chicken:
Take your chicken thighs and season them generously with salt, black pepper, dried thyme, oregano, and paprika. Make sure to coat them well for great flavor!
3. Sear the Chicken:
In a large oven-safe skillet or cast iron pan, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear them for about 4-5 minutes until the skin is crispy and golden. Flip the chicken and cook for another 2 minutes, then remove them from the pan and set aside.
4. Cook the Garlic:
In the same pan, add the minced garlic and cook for about 30 seconds until it becomes fragrant. Be careful not to burn it, as burnt garlic can taste bitter!
5. Add the Rice:
Next, add the rice to the pan and stir it for 1-2 minutes, mixing it with the oil and garlic. This helps to toast the rice a little bit and adds delicious flavor!
6. Pour in the Broth:
Pour in the chicken broth and add the lemon zest to the rice. Stir everything together, and be sure to scrape the bottom of the pan to release any tasty browned bits stuck there.
7. Arrange the Chicken:
Now, place the seared chicken thighs on top of the rice mixture. Arrange the lemon slices around the chicken and over the rice for a burst of flavor and a beautiful presentation.
8. Bake:
Transfer your pan to the preheated oven and bake for about 25-30 minutes. You’re looking for the rice to be cooked through and the chicken to have reached an internal temperature of 165°F (74°C).
9. Let it Rest:
Once done, take the pan out of the oven and let it rest for 5 minutes. This helps everything settle and makes it easier to serve!
10. Garnish and Serve:
Before serving, sprinkle some freshly chopped parsley on top for an extra pop of color and flavor. Enjoy your delightful and comforting One Pan Lemon Herb Chicken And Rice!
Can I Use Different Cuts of Chicken?
Yes! While bone-in, skin-on chicken thighs work best for this recipe, you can also use chicken drumsticks or bone-in breasts. Just remember that cooking times may vary, so ensure all pieces reach an internal temperature of 165°F (74°C).
Can I Make This Recipe with Brown Rice?
Absolutely! If using brown rice, you’ll need to increase the cooking time to about 40-45 minutes and add an extra 1/2 cup of liquid since brown rice takes longer to cook and absorbs more liquid.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stove with a splash of broth to keep the rice moist.
What Can I Serve with This Dish?
This dish is quite complete on its own, but you can serve it alongside a simple green salad or steamed vegetables for some extra color and nutrition!