This One-Pan Lemon Garlic Chicken & Rice | Easy Weeknight Dinner is juicy, flavorful, and incredibly easy to make. Whether you're cooking for the family or meal prepping for the week, this recipe delivers every single time. It's about to become one of your go-to favorites!
Did You Know?
Pro Tips
Frequently Asked Questions
1. Can I use chicken breast instead of thighs for this one-pan recipe?
Yes, but reduce oven time by 5-10 minutes since breasts cook faster. Check for 165°F internal temperature to avoid drying them out.
2. What type of rice works in a one-pan chicken and rice dish?
Long grain white rice is best — it cooks in the same time as the chicken. Jasmine and basmati rice also work beautifully and add fragrance.
3. Do I need to pre-cook the rice before adding it to the pan?
No, the rice cooks raw in the chicken broth right alongside the chicken. That is what makes this a true one-pan recipe.
4. How do I prevent the rice from being undercooked?
Use the correct liquid-to-rice ratio (typically 1.5 cups broth per 1 cup rice), keep the pan tightly covered, and do not lift the lid during baking.
5. What gives this dish its bright lemon flavor?
Fresh lemon juice, lemon zest, and lemon slices baked on top infuse the rice and chicken with citrus flavor. Bottled lemon juice will not give the same result.
6. Can I add vegetables to the pan?
Add quick-cooking vegetables like asparagus, green beans, or cherry tomatoes during the last 15 minutes. Harder vegetables like carrots should go in from the start.
7. What size pan should I use?
A 12-inch oven-safe skillet or a 9x13 baking dish works best. The rice needs to be in a single even layer to cook uniformly.
8. How do I get crispy chicken skin in a one-pan recipe?
Sear the chicken skin-side down in the skillet on the stove first for 4-5 minutes before adding rice, broth, and transferring to the oven.
9. Can I use brown rice instead of white?
Yes, but increase the broth by ½ cup and the baking time by 15-20 minutes. Brown rice needs more liquid and longer cooking than white rice.
10. How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat with a splash of broth in a covered skillet on the stovetop to keep everything moist.
Watch How to Make This
One-Pan Lemon Garlic Chicken & Rice | Easy Weeknight Dinner
Ingredients
Method
- 1. Season the Chicken Pat chicken thighs dry. Rub with 1 ½ teaspoon salt, 1 teaspoon pepper, paprika, garlic powder — oops, don’t forget 2 teaspoon Italian seasoning.
- 2. Sear the Chicken Heat oil in a large Dutch oven over medium-high heat. Sear thighs 3–4 minutes per side until golden brown. Remove and set aside.
- 3. Build the Base Lower heat to medium. Add onion and sauté for 3 minutes. Stir in garlic and cook for 30 seconds. Optional: Deglaze with wine, scraping up browned bits, and reduce by half.
- 4. Toast the Rice Add rinsed jasmine rice. Stir for 2–3 minutes until glossy and aromatic.
- 5. Add Liquid & Lemon Pour in 4 cups broth, lemon zest, and lemon juice. Season with remaining 1 ½ teaspoon salt and ½ teaspoon pepper. Stir well.
- 6. Nestle Chicken Back In Place chicken thighs evenly on top of rice. Bring to a gentle simmer, cover tightly, and cook on low heat for 20–22 minutes until rice is tender and chicken reaches 165°F.
- 7. Rest & Finish Remove from heat and rest, covered, for 5 minutes. Garnish with parsley and lemon slices. 👉 On camera: lift the lid for a big steam reveal, then squeeze a fresh lemon over the chicken.
- Suggested Sides
- Nutrition (per serving, approx.)
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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