Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Easy One-Pan Lemon Chicken and Rice is a quick and delicious dinner solution. No more boring weeknight meals! After making this many times, I’ve discovered the trick to perfectly cooked chicken and rice every time. The crispy chicken skin and fluffy rice will make your family beg for this 20-minute restaurant version. If you love recipes like this, you’ll also enjoy Easy Garlic Butter Steak Bites with Potatoes Crockpot Recipe and Crispy Asian Tuna Cakes with Spicy Sriracha Aioli.
Why This Easy One-Pan Lemon Chicken and Rice Dinner Recipe Is Pure Comfort
- Better than takeout taste in 30 minutes
- One pan means easy cleanup
- Juicy chicken and fluffy rice in one dish
What You'll Need for Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken thighs
- long grain white rice
- lemon
- chicken broth
- garlic
- olive oil
- salt
- black pepper
- dried thyme
- dried oregano
- garlic powder
- onion powder
- red pepper flakes
- Optional: fresh parsley
- Optional: lemon wedges
📝 Ingredient Notes
- chicken thighs: Bone-in, skin-on chicken thighs can also be used. Adjust cooking time accordingly.
🛒 Tools & Equipment I Recommend
- Instant Read Meat Thermometer — Ensures perfectly cooked, juicy chicken every time. → See on Amazon
- High-Quality Non-Stick Skillet — Prevents chicken from sticking and ensures even cooking. → See on Amazon
How to Make Easy One-Pan Lemon Chicken and Rice Dinner Recipe
- Step 1: Season chicken thighs with salt, black pepper, dried thyme, dried oregano, garlic powder, onion powder, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until browned and crispy, about 5-7 minutes. Flip and cook for another 5 minutes. Remove chicken from skillet and set aside.
- Step 2: In the same skillet, add rice and cook, stirring occasionally, until lightly toasted, about 2-3 minutes. Add minced garlic and cook for another minute. Stir in chicken broth, lemon juice, lemon zest, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes.
- Step 3: Nestle the chicken thighs, skin-side up, into the rice mixture. Cover the skillet and cook for another 15-20 minutes, or until the chicken is cooked through and the rice is tender. Let rest for 5 minutes before serving.
Cook's Tips for Perfect Easy One-Pan Lemon Chicken and Rice Dinner Recipe
- : Use bone-in, skin-on chicken thighs for even more flavor and crispy skin.
- Common mistake and fix: Don't overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
- : For a lighter version, use chicken breasts and reduce the amount of olive oil.
- : Make-ahead: Cook the chicken and rice separately, then combine and reheat when ready to serve.
Storing & Reheating Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: The rice can be cooked ahead of time and reheated with the chicken when ready to serve.
Freezing Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy version, add more red pepper flakes or a pinch of cayenne pepper.
- Best substitution: Substitute chicken thighs with chicken breasts or boneless, skinless chicken drums.
- Make-ahead: Cook the chicken and rice separately, then combine and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the rice is not tender, add more chicken broth and cook for an additional 5-10 minutes.
Want to level up this recipe?
High-Quality Lemon Squeezer — Makes juicing lemons a breeze for this recipe. → Check price on Amazon
Easy One-Pan Lemon Chicken and Rice Dinner Recipe
Ingredients
Main Ingredients
- boneless, skinless chicken thighs
- long grain white rice
- lemon
- chicken broth
- garlic
- olive oil
Seasonings
- salt
- black pepper
- dried thyme
- dried oregano
- garlic powder
- onion powder
- red pepper flakes
Optional Toppings
- fresh parsley
- lemon wedges
Instructions
- Step 1: Season chicken thighs with salt, black pepper, dried thyme, dried oregano, garlic powder, onion powder, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until browned and crispy, about 5-7 minutes. Flip and cook for another 5 minutes. Remove chicken from skillet and set aside.
- Step 2: In the same skillet, add rice and cook, stirring occasionally, until lightly toasted, about 2-3 minutes. Add minced garlic and cook for another minute. Stir in chicken broth, lemon juice, lemon zest, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes.
- Step 3: Nestle the chicken thighs, skin-side up, into the rice mixture. Cover the skillet and cook for another 15-20 minutes, or until the chicken is cooked through and the rice is tender. Let rest for 5 minutes before serving.
Notes
- Chef tip: For a spicy version, add more red pepper flakes or a pinch of cayenne pepper.
- Best substitution: Substitute chicken thighs with chicken breasts or boneless, skinless chicken drums.
- Make-ahead: Cook the chicken and rice separately, then combine and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the rice is not tender, add more chicken broth and cook for an additional 5-10 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The rice can be cooked ahead of time and reheated with the chicken when ready to serve.
Nutrition Per Serving
- Calories: 520
- Protein: 35g
- Fat: 22g
- Carbs: 45g
- Fiber: 1g
- Sugar: 2g
- Sodium: 900mg
- Cholesterol: 120mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy One-Pan Lemon Chicken and Rice Dinner Recipe FAQs
Yes, cook the chicken and rice separately, then combine and reheat when ready to serve.
Overcooking the chicken can make it dry. Use a meat thermometer to ensure it reaches 165°F (74°C).
No, this recipe is best made in a skillet on the stovetop.
Chicken breasts or boneless, skinless chicken drums can be used as a substitute.
This recipe is a balanced meal with a good source of protein and fiber. However, it is high in sodium and fat, so enjoy in moderation.
A Warm Final Note
I can’t wait for you to try Easy One-Pan Lemon Chicken and Rice Dinner Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
