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Easy One-Pan Lemon Garlic Chicken and Rice

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A quick and comforting one-pan meal featuring crispy skin chicken thighs cooked with garlic, lemon, and tender rice, perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 1 cup long-grain white rice (190 g) (basmati or jasmine recommended)
  • 2 cups chicken broth (480 ml), low sodium preferred
  • Juice of 1 large lemon
  • Optional: lemon zest from 1 lemon
  • 4–5 garlic cloves, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano (or fresh if available)
  • A handful fresh parsley, chopped (for garnish)
  • Optional add-ins: sliced mushrooms, diced onions, or a handful of frozen peas

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and oregano on both sides.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering (about 2 minutes). Add chicken thighs skin-side down and cook without moving for 5-7 minutes until golden brown and crisp. Flip and cook the other side for 3 minutes. Remove chicken and set aside.
  4. Add minced garlic to the same pan and sauté for 30 seconds to 1 minute until fragrant, stirring constantly.
  5. Pour in the rice and stir to coat each grain in oil and garlic.
  6. Add chicken broth, lemon juice, and lemon zest (if using). Stir gently to combine and scrape any browned bits from the bottom.
  7. Nestle the chicken thighs back into the pan, skin-side up, pressing them slightly into the rice so they’re partially submerged but skin stays exposed.
  8. Cover the pan with a lid or foil and transfer to the preheated oven. Bake for 25-30 minutes, or until rice is tender and chicken reaches an internal temperature of 165°F (74°C).
  9. Remove from oven and let rest, covered, for 5 minutes.
  10. Garnish with chopped fresh parsley and serve straight from the pan.

Notes

Pat chicken dry for crispy skin. Toast rice before adding liquid to prevent mushiness. Use warm broth for even cooking. Cover tightly during baking to trap steam. If rice is undercooked, add a splash more broth and bake an additional 5 minutes. Boneless chicken breasts can be used but reduce cooking time by 10 minutes. Brown rice can be substituted but requires longer cooking and more broth.

Nutrition

Keywords: one-pan, lemon garlic chicken, chicken and rice, easy dinner, weeknight meal, quick recipe, comfort food, gluten-free, dairy-free

Find it online: https://lucastable.com/easy-one-pan-lemon-garlic-chicken-and-rice-recipe-for-perfect-weeknight-meals/