This One Pan Lemon Herb Chicken and Rice is a simple, tasty meal. The chicken is juicy, and the rice gets all the delicious flavors from lemon and herbs!
Cooking everything in one pan means less mess, and we all love that! I usually add a touch more lemon for zing, because who doesn’t love a little extra kick? 🍋
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add richness and flavor, but you can substitute with boneless skinless thighs for a lighter option. Chicken breasts can work too, but they may dry out more easily.
Rice: I love using jasmine rice for its aroma, but basmati is another great choice. If you’re looking for a brown rice option, just remember it will need longer cooking time and more liquid.
Chicken Broth: Homemade is always awesome, but store-bought works just fine. You can use vegetable broth for a lighter, vegetarian version, though chicken broth really enhances the flavor in this dish.
Lemon: Fresh lemon juice is preferred; it’ll brighten the dish! If you don’t have fresh lemons, you can use bottled juice, but its flavor won’t be quite as vibrant.
Herbs: Fresh thyme is delightful, but dried thyme works too. If you only have dried parsley, sprinkle it on before serving. Fresh parsley makes such a beautiful garnish!
How Do I Sear Chicken for Perfect Crispiness?
Searing the chicken is key for added flavor and that golden crust. Here’s how you get it right:
- Start with a hot skillet; medium-high heat is ideal.
- Pat the chicken dry with paper towels. This helps it sear rather than steam.
- When adding the chicken, ensure there’s space between pieces to avoid overcrowding.
- Leave it alone while it cooks for about 4-5 minutes—don’t move it around! Flip and do the same on the other side.
This gives you a lovely crispy skin and locks in juices, making for tender chicken when it’s done!
How to Make One Pan Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
For the Rice:
- 1 ½ cups long-grain white rice (e.g., basmati or jasmine)
- 3 cups chicken broth (or stock)
- 2 tablespoons olive oil
- 3-4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or fresh parsley for garnish)
- Salt and freshly ground black pepper, to taste
For the Toppings:
- 1 lemon (zested and sliced into rounds)
- Fresh thyme sprigs, for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 10 minutes of prep time and 35-40 minutes of cooking time in total. You’ll have a wonderful meal ready in under an hour, perfect for any night of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This helps create a nice cooking environment for your chicken and rice.
2. Prepare the Chicken:
Pat the chicken thighs dry with paper towels. This step is important for getting crispy skin! Season both sides generously with salt, pepper, paprika, and half of the dried thyme. Seasoning well is key for flavor!
3. Sear the Chicken:
In a large oven-safe skillet or cast iron pan, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear until the skin is golden brown and crispy, about 4-5 minutes. Flip the chicken and sear the other side for 2-3 minutes. Then, remove the chicken from the pan and set it aside.
4. Sauté the Garlic and Rice:
In the same pan, lower the heat to medium. Add the minced garlic and lemon zest, sautéing for about 30 seconds until fragrant. Add the uncooked rice to the pan, stirring to coat it with the oil and garlic. Cook for 1-2 minutes to toast the rice slightly.
5. Combine with Broth:
Pour in the chicken broth and stir gently to combine. Season with additional salt and pepper as desired. It should smell amazing at this point!
6. Assemble the Dish:
Arrange the seared chicken thighs on top of the rice, skin-side up. Place the lemon slices and any fresh thyme sprigs you like over the chicken and rice for extra flavor.
7. Bake the Dish:
Transfer the skillet to the preheated oven and bake uncovered for 30-35 minutes. You’re looking for the rice to be tender and the chicken to be cooked through (with an internal temperature of 165°F or 75°C).
8. Let It Rest:
Once out of the oven, allow the dish to rest for about 5 minutes. This helps the flavors settle and keeps everything juicy.
9. Garnish and Serve:
Garnish with chopped fresh parsley and additional thyme if you’d like! Serve this delicious One Pan Lemon Herb Chicken and Rice warm and enjoy the wonderful flavors!
Enjoy your flavorful, easy One Pan Lemon Herb Chicken and Rice!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts, but be careful not to overcook them, as they can dry out more easily than thighs. Adjust the cooking time slightly if needed, and aim for an internal temperature of 165°F (75°C).
What Can I Substitute for Rice?
If you want a different grain, quinoa is a great option! Just follow the same cooking method, though keep in mind that quinoa may need different water ratios, so consult the package instructions.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to the rice to help it steam and warm through without drying out.
Can I Make This Dish in Advance?
Absolutely! You can prepare the chicken and rice mixture ahead of time, then cover it and refrigerate before baking. Just let it come to room temperature before placing it in the oven or extend the cooking time a bit if baking straight from the fridge.