One Pan Lemon Chicken + Rice

Why You’ll Love This Recipe

• True one-pan meal with easy cleanup.
• Fresh, zesty lemon flavor throughout.
• Tender, juicy chicken and perfectly cooked rice.
• Great for weeknight dinners.
• Simple pantry ingredients.
• Perfect for meal prep and leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano

1 cup long-grain white rice
2 1/4 cups chicken broth
Juice of 1 large lemon
Zest of 1 lemon
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper

2 tablespoons fresh parsley, chopped

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a large oven-safe baking dish or skillet.
2. Pat the chicken thighs dry and rub them with olive oil. Season both sides with salt, pepper, garlic powder, and oregano.
3. In the prepared baking dish, combine the rice, chicken broth, lemon juice, lemon zest, minced garlic, salt, and pepper. Stir to distribute evenly.
4. Place the seasoned chicken thighs on top of the rice mixture, skin-side up.
5. Cover the dish tightly with foil and bake for 35 minutes.
6. Remove the foil and continue baking for an additional 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
7. For crispier skin, broil for 2–3 minutes at the end, watching carefully.
8. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Servings and timing

Servings: 4 servings

Preparation time: 10 minutes
Cooking time: 55 minutes
Total time: Approximately 1 hour 5 minutes

Variations

• Use boneless, skinless chicken thighs for quicker cooking.
• Add sliced zucchini or spinach to the rice before baking.
• Stir in a tablespoon of butter for extra richness.
• Sprinkle crumbled feta over the top before serving.
• Add a pinch of red pepper flakes for subtle heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To freeze, allow the dish to cool completely and store in freezer-safe containers for up to 2 months.

To reheat, warm in a 350°F (175°C) oven covered with foil until heated through, or microwave individual portions. Add a splash of broth if the rice seems dry.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and additional liquid.

Why is my rice undercooked?

The dish must be tightly covered while baking to trap steam. Also ensure accurate liquid measurements.

Can I use chicken breasts?

Yes, but reduce the cooking time slightly to prevent dryness.

How do I make the chicken skin extra crispy?

Pat the chicken very dry and broil briefly at the end of cooking.

Can I make this dairy-free?

Yes, the recipe is naturally dairy-free as written.

What vegetables pair well with this dish?

Roasted broccoli, green beans, or a simple salad complement it nicely.

Can I add more lemon flavor?

Yes, add extra zest or serve with lemon wedges on the side.

Is this recipe gluten-free?

Yes, as long as your chicken broth is certified gluten-free.

Can I prepare this ahead of time?

You can assemble everything in advance and refrigerate for a few hours before baking.

How do I prevent dry rice when reheating?

Add a small splash of broth or water before reheating and cover to retain moisture.

Conclusion

One Pan Lemon Chicken + Rice is a bright, satisfying meal that brings together juicy chicken and tender, citrus-infused rice in a single dish. With minimal prep and easy cleanup, this flavorful recipe is perfect for busy weeknights while still delivering fresh, comforting flavors the whole family will enjoy.

One Pan Lemon Chicken + Rice

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One Pan Lemon Chicken + Rice is a bright and comforting meal featuring juicy seasoned chicken baked over fluffy, lemon-infused rice. Everything cooks together in one dish for easy cleanup and perfectly blended flavors.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

• For the chicken:
• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• For the rice:
• 1 cup long-grain white rice
• 2 1/4 cups chicken broth
• Juice of 1 large lemon
• Zest of 1 lemon
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• For garnish:
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a large oven-safe baking dish or skillet.
2. Pat chicken thighs dry and rub with olive oil. Season both sides with salt, pepper, garlic powder, and oregano.
3. In the baking dish, combine rice, chicken broth, lemon juice, lemon zest, minced garlic, salt, and pepper. Stir evenly.
4. Place seasoned chicken thighs skin-side up on top of the rice mixture.
5. Cover tightly with foil and bake for 35 minutes.
6. Remove foil and bake an additional 15–20 minutes, until chicken reaches 165°F (74°C) and rice is tender.
7. Broil for 2–3 minutes for crispier skin if desired.
8. Let rest for 5 minutes and garnish with fresh parsley before serving.

Notes

• Keep the dish tightly covered during the first bake to ensure properly cooked rice.
• Add a splash of broth when reheating to prevent dry rice.
• Boneless thighs or chicken breasts can be used with adjusted cooking time.
• Store leftovers refrigerated for up to 4 days.
• Freeze cooled portions for up to 2 months.

Nutrition

• Serving Size: 1 serving
• Calories: 540 kcal
• Sugar: 2 g
• Sodium: 720 mg
• Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 34 g
• Cholesterol: 125 mg