Description
One-Pan Lemon Chicken and Rice
Ingredients
4 bone-in, skin-on chicken thighs
1 cup long-grain rice
2 cups chicken broth
1/2 cup onion (diced)
3 cloves garlic (minced)
1 lemon (sliced)
1 tsp smoked paprika
1 tsp dried oregano
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley (chopped, for garnish)
Directions
Season the chicken: Sprinkle chicken thighs with smoked paprika, oregano, salt, and pepper.
Sear the chicken: Heat olive oil in a large skillet over medium heat. Sear the chicken thighs skin-side down for 5 minutes until golden. Flip and cook for 3 more minutes. Remove and set aside.
Sauté aromatics: In the same skillet, add diced onion and garlic. Cook for 2-3 minutes until softened.
Cook the rice: Stir in the rice, then pour in chicken broth. Bring to a simmer and nestle the chicken thighs on top.
Bake: Cover the skillet and bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the rice is tender and the chicken is cooked through.
Garnish and serve: Top with lemon slices and fresh parsley before serving.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: ~400 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof meal. First, preheat your oven to 375°F (190°C). Pat the chicken thighs dry with a paper towel—this is crucial for a crispy sear. Season them generously on both sides. In a large, oven-safe skillet, heat the olive oil over medium-high heat. Carefully place the chicken in, skin-side down. Do not move it for a full 5 minutes to develop a deep golden crust. After searing both sides, transfer the chicken to a plate. Reduce heat to medium, add the onion and garlic to the skillet, and cook until fragrant. Add the rice, stirring to coat it in the flavorful oil. Pour in the chicken broth, scraping up any browned bits from the pan. Bring to a simmer, then turn off the heat. Nestle the chicken thighs back into the skillet, skin-side up, ensuring they rest on top of the rice. Cover tightly with a lid or foil and bake for 30-35 minutes. Let it rest, covered, for 5 minutes after baking before garnishing.
Serving Suggestions
This hearty one-pan dish is a complete meal on its own. For a brighter plate, serve it alongside a simple arugula salad with a lemon vinaigrette. Steamed green beans, asparagus, or roasted broccoli also pair beautifully. If you want to enhance the citrus notes, offer extra lemon wedges at the table. A dollop of tzatziki or a sprinkle of crumbled feta cheese adds a creamy, tangy contrast.
How-to Summary
Sear seasoned chicken thighs until golden. Sauté onion and garlic in the same pan. Add rice and broth, then bring to a simmer. Place chicken on top, cover, and bake at 375°F for 30-35 minutes. Rest, then garnish with lemon and parsley.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but reduce the initial sear time to 3 minutes per side and check for doneness after 20-25 minutes of baking, as they cook faster and can dry out.
What can I use instead of chicken broth? Vegetable broth or water with an extra teaspoon of chicken bouillon are good substitutes. The broth is key for flavoring the rice.
Why is my rice still crunchy? This usually means there wasn’t enough liquid or the skillet wasn’t covered tightly enough, allowing steam to escape. Ensure your skillet has a tight-fitting lid or double-wrap with foil.
Can I make this on the stovetop only? Absolutely. After adding the broth and chicken, cover and simmer on low heat for 25-30 minutes, without stirring, until the rice is tender and liquid is absorbed.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet with a splash of water or broth to prevent the rice from drying out.
Common Mistakes to Avoid
Avoid using instant or pre-cooked rice, as it will become mushy. Do not stir the rice after adding the broth and chicken, as this releases starch and makes the dish gummy. Ensure your skillet is oven-safe; plastic handles will melt. Do not skip searing the chicken, as this step builds foundational flavor in the pan. Finally, let the dish rest for 5 minutes after baking so the rice can fully absorb any remaining liquid.
Conclusion
This One-Pan Lemon Chicken and Rice is the epitome of a satisfying, low-effort weeknight dinner. It delivers maximum flavor with minimal cleanup, combining tender, herbaceous chicken with fluffy, citrus-infused rice. By following the step-by-step guide and heeding the common mistakes, you can achieve a restaurant-quality meal right from your own kitchen. It’s a versatile recipe that promises comfort and ease in every bite.