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One-Pan Lemon Herb Chicken and Rice Recipe

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★★★★★

4.2 from 205 reviews

This One-Pan Lemon Herb Chicken and Rice recipe combines tender, flavorful chicken thighs with fluffy rice infused with lemon and herbs, creating an easy and satisfying weeknight dinner with minimal cleanup.

Ingredients

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Ingredients

  • 4 boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 cup (185g) long-grain white rice
  • 2 cups (475ml) chicken broth
  • 1 lemon, sliced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Prepare chicken: Pat the chicken thighs dry thoroughly with paper towels. Season both sides of the chicken thighs generously with salt, black pepper, dried thyme, and dried rosemary.
  2. Sear chicken: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the seasoned chicken thighs into the hot skillet and sear for 3–4 minutes per side until golden brown. Remove the seared chicken from the pan and set aside.
  3. Toast rice and garlic: Add the long-grain white rice and minced garlic to the same skillet. Stir continuously for about 1 minute until the rice toasts slightly and the garlic becomes fragrant.
  4. Add broth: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan using a wooden spoon or spatula.
  5. Return chicken and add lemon: Return the seared chicken thighs to the skillet, nestling them gently into the rice mixture. Arrange the lemon slices on top of and around the chicken.
  6. Simmer: Bring the liquid to a gentle simmer, then immediately reduce the heat to low. Cover the skillet tightly with its lid.
  7. Cook covered: Simmer for 20 minutes without lifting the lid. After 20 minutes, check if the rice is fluffy and the chicken is fully cooked (internal temperature of 165°F / 74°C). If the rice is still slightly firm, add a small splash of broth, cover again, and cook for an additional 5 minutes.
  8. Rest and serve: Remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork and garnish generously with fresh parsley before serving warm.

Notes

  • Do not lift the lid during the initial 20 minutes of simmering to ensure even cooking.
  • If rice is still firm after cooking, add a splash of broth and continue cooking covered.
  • Resting the skillet covered after cooking helps the flavors meld and keeps the chicken juicy.

Keywords: One-pan chicken and rice, lemon herb chicken recipe, easy weeknight meals, skillet chicken, flavorful chicken and rice

Find it online: http://foodarohub.com/one-pan-lemon-herb-chicken-and-rice-recipe/