This One Pan Lemon Herb Chicken and Rice is a lovely dish that’s easy to make. Chicken cooks with rice, lemon, and herbs, creating yummy flavors all in one pan!
I have to say, this dish really saves on cleaning time. Plus, the smell of lemon while it’s cooking is just heavenly. Who wouldn’t want to savor that at dinner? 🍋
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and moisture. If you prefer, you can use boneless, skinless thighs or even chicken breasts, but they may not be as juicy.
Rice: Long grain white rice like basmati or jasmine works best for this dish. If you have brown rice, you can use that too, but adjust the liquid and cooking time as brown rice takes longer to cook.
Lemon: Fresh lemon adds brightness, but you can use bottled lemon juice in a pinch. For flavor, zesting the lemon is key as it carries the essential oils.
Herbs: Dried herbs are convenient, but fresh herbs really enhance the flavor. If you have fresh thyme, rosemary, or oregano, they can add more aromatic impact to your dish.
Garlic: Fresh minced garlic creates a lovely base flavor. If you don’t have fresh garlic, garlic powder can be used, but reduce the amount since it’s more concentrated.
How Do You Achieve Crispy Skin on Chicken Thighs?
Getting that crispy skin is essential for this dish! Start by patting the chicken thighs dry and seasoning them well, which helps the skin crisp up. Use a hot pan with oil to sear the chicken skin-side down. Here’s how:
- Heat the skillet on medium-high until hot, then add the oil.
- Place the chicken thighs skin-side down and don’t move them for at least 5-7 minutes.
- Flip the chicken once the skin is golden and crisp, cooking for another 3 minutes.
Being patient while searing is key – resist the urge to check frequently for the best results!
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 1/2 cups long grain white rice (e.g. basmati or jasmine)
- 3 cups chicken broth
- 1 lemon (zested and sliced thinly into rounds)
For the Seasoning:
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary finely chopped)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and black pepper, to taste
For Garnishing:
- Fresh parsley or dill, chopped (for garnish)
How Much Time Will You Need?
This one-pan lemon herb chicken and rice takes about 15 minutes of prep time, plus 30 minutes for cooking, and an additional 10 minutes to rest. So, in total, you’re looking at about 55 minutes to make this delicious meal!
Step-by-Step Instructions:
1. Prep the Chicken:
Start by patting the chicken thighs dry with paper towels. This helps achieve a crispy skin! Next, season the chicken generously on both sides with salt, pepper, paprika, and half of the dried herbs: thyme, rosemary, and oregano. Set the chicken aside for a moment so the flavors can meld.
2. Sear the Chicken:
In a large oven-safe skillet or cast iron pan, heat the olive oil over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Sear them for about 5-7 minutes until the skin is crispy and golden brown. Once done, flip the chicken and cook the other side for an additional 3 minutes. After searing, remove the chicken from the pan and set it aside for later.
3. Cook the Aromatics:
In the same pan, add the minced garlic and lemon zest. Sauté for about 1 minute until you can smell the wonderful aroma, scraping up any browned bits stuck to the bottom of the pan. This adds great flavor!
4. Add Rice and Broth:
Next, pour the uncooked rice into the pan, stirring well to coat it with the garlic and lemon oil. Lay the lemon slices evenly over the top of the rice. Now pour in the chicken broth and season with a pinch of salt and pepper.
5. Nestle the Chicken:
Arrange the seared chicken thighs on top of the rice, skin-side up. Sprinkle the remaining dried herbs over everything for extra flavor.
6. Simmer and Cook:
Bring the mixture to a gentle simmer. Cover the pan tightly with a lid or aluminum foil and reduce the heat to low. Let it cook for about 25-30 minutes until the rice is tender and the chicken is cooked through (the internal temperature should reach 165°F or 74°C).
7. Rest and Garnish:
Once cooked, remove the pan from the heat and let it rest, still covered, for about 5-10 minutes. This step allows the rice to absorb any remaining liquid. When you’re ready to serve, garnish with chopped fresh parsley or dill for a pop of color and flavor!
8. Serve:
To serve, spoon the lemon herb chicken and rice onto plates, ensuring you include some of the lemon slices for added brightness. Enjoy your flavorful, aromatic meal!
Can I Use Different Cuts of Chicken?
Yes, you can use other cuts like boneless, skinless chicken breasts or even drumsticks. Just adjust the cooking time accordingly, as boneless chicken may cook faster, while drumsticks may take a bit longer.
Can I Substitute the Rice?
Absolutely! While long grain white rice is preferred, you can use brown rice. Just remember to increase the cooking time and the amount of liquid since brown rice typically requires more water and takes longer to cook.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if needed to keep it moist.
Can I Make This Recipe Ahead of Time?
You can prepare the chicken and rice ahead of time, but it’s best to cook them together just before serving for the freshest taste. If you do make it ahead, reheat it thoroughly before serving.
