One-Pan Lemon Herb Chicken and Rice
Chicken thighs and herbed rice cooked together in one pan — a complete weeknight dinner with almost no cleanup.
Ingredients
Serves 4
- 4 bone-in, skin-on chicken thighs
- 1.5 cups long-grain white rice
- 2.5 cups chicken broth
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley and lemon wedges to serve
Instructions
- 1Season the chicken thighs generously on both sides with smoked paprika, oregano, thyme, salt, and pepper.
- 2Heat olive oil in a large oven-safe skillet or shallow Dutch oven over medium-high heat. Add the chicken skin-side down and sear undisturbed for 5–6 minutes until deeply golden and the skin releases naturally. Flip and cook 2 more minutes. Transfer to a plate — the chicken won't be cooked through yet.
- 3Preheat oven to 375°F (190°C).
- 4Pour off all but 1 tbsp of fat from the skillet. Over medium heat, add the onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute.
- 5Add the rice and stir to coat in the flavored oil. Toast for 1–2 minutes until the edges look slightly translucent and the rice smells slightly nutty.
- 6Add chicken broth, lemon zest, and lemon juice. Bring to a simmer, scraping up any browned bits. Season the liquid lightly with salt.
- 7Nestle the chicken thighs skin-side up on top of the rice — the skin should sit above the broth level so it continues to crisp rather than steam. Transfer to the oven uncovered. Bake for 22–25 minutes until the rice has absorbed all the broth and the chicken registers 165°F internally.
- 8Let rest 5 minutes before serving. Scatter with fresh parsley and serve with lemon wedges.
Pro Tips
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Position the chicken skin-side up and above the broth level so the skin crisps in the dry oven heat while the rice cooks in the liquid below. If the skin is submerged, it steams instead of crisps.
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Long-grain rice (jasmine or basmati) works best here — it absorbs the broth at the same rate as the chicken cooks and stays fluffy rather than clumpy. Short-grain rice absorbs too quickly and can turn gluey.
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For a complete one-pan meal, add 1 cup of cherry tomatoes or halved olives on top of the rice before it goes in the oven — they cook at the same time and add bursts of flavor and color.
Frequently Asked Questions
Can I use boneless chicken thighs for one-pan chicken and rice?
Yes — boneless thighs cook faster, so reduce the oven time to 15–18 minutes. They won't have the same dramatic crispy skin as bone-in, but the meat is just as juicy and flavorful. Check the rice at the 15-minute mark — boneless thighs and rice tend to finish at the same time.
How do I stop the rice from sticking to the pan?
Make sure there's enough liquid (the 2.5 cups for 1.5 cups of rice ratio is correct) and that the broth is just barely simmering before you transfer to the oven. A too-hot start evaporates the broth too quickly and the rice dries out before cooking through. If the rice looks dry before it's tender, add an extra 1/4 cup of hot broth.
Can I make one-pan chicken and rice ahead of time?
You can make the entire dish and refrigerate for up to 3 days. The rice absorbs moisture overnight, so add a splash of broth when reheating — microwave with a damp paper towel on top, or warm in a 350°F oven covered with foil for 20 minutes. The chicken skin won't be as crispy reheated, but the flavor is excellent.
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