One-Pan Lemon Garlic Chicken & Rice | Easy Weeknight Dinner

Dinner doesn’t get easier than this One-Pan Lemon Garlic Chicken & Rice. Juicy chicken thighs, fluffy jasmine rice, fresh lemon, and garlic all cook together in one pan — no extra dishes, no stress. This recipe is quick, flavorful, and guaranteed to be a weeknight favorite.

Searing chicken for one pan chicken and rice

Flavor Layers in One Pan

By searing the chicken first, then sautéing onions and garlic in the same pan, you build flavor in layers. The rice absorbs all those golden brown bits plus the lemony broth, so every bite is infused with depth — no bland rice here.

Balanced Comfort & Freshness

This recipe delivers comfort food without being heavy. The chicken and rice are cozy and filling, but the lemon juice, zest, and fresh herbs keep it bright and refreshing. It’s like a comfort meal that doesn’t weigh you down.

📝 20 FAQs

1. What is the best rice for one-pan chicken and rice recipes?
Jasmine rice is the best choice for this recipe because it cooks fluffy and aromatic, soaking up all the lemon garlic flavors.

2. Can I use boneless chicken thighs for lemon garlic chicken and rice?
Yes, boneless chicken thighs stay juicy and tender while cooking in one pan, making them perfect for this recipe.

3. How do you keep rice from getting mushy in a one-pot chicken recipe?
Rinse the rice until the water runs clear, then use the correct broth-to-rice ratio (2:1 for jasmine rice) to keep it fluffy.

4. Can I make this chicken and rice recipe without wine?
Absolutely. Replace the white wine with extra chicken broth and you’ll still get delicious flavor.

5. What spices go well with lemon garlic chicken?
Smoked paprika, garlic powder, and Italian seasoning give the chicken a savory, herby kick that balances the lemon.

6. How long does it take to cook chicken thighs with rice in one pan?
From start to finish, this recipe takes about 40 minutes, including prep, searing, and simmering.

7. Can I make one-pan chicken and rice ahead of time?
Yes, it stores well in the fridge for up to 4 days. Add a splash of broth or water when reheating to keep the rice moist.

8. Is this lemon garlic chicken and rice recipe healthy?
Yes, it’s a balanced meal with protein from chicken, carbs from rice, and fresh lemon and herbs for flavor without heavy sauces.

9. What vegetables can I add to chicken and rice?
Broccoli, peas, spinach, or bell peppers are great add-ins for extra nutrition and color.

10. Can I use chicken breasts instead of thighs?
Yes, but thighs are recommended because they stay juicier. If using breasts, watch the cooking time so they don’t dry out.

11. How do I know when chicken thighs are fully cooked?
Use a meat thermometer — the safe internal temperature is 165°F (74°C).

12. What size pan do I need for one-pot chicken and rice?
A large Dutch oven or caldero works best, big enough to hold 3 cups of rice, 4 cups broth, and 8 chicken thighs in one layer.

13. Can I make lemon garlic chicken and rice in the oven?
Yes, after searing the chicken and toasting the rice, cover the pan and bake at 375°F for about 25–30 minutes.

14. What’s the difference between one-pan chicken and arroz con pollo?
Both are chicken-and-rice dishes, but arroz con pollo often includes peppers, saffron or annatto, and traditional Latin flavors.

15. Can I freeze chicken and rice?
Yes, cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight and reheat gently with added broth.

16. Does lemon juice make chicken tough?
Not in this recipe. Lemon juice adds brightness and flavor — since the chicken simmers with broth, it stays tender.

17. What goes well with lemon garlic chicken and rice?
Crispy tostones, cucumber tomato salad, or a side of roasted vegetables pair perfectly.

18. Is this one-pan chicken and rice gluten-free?
Yes, as long as you use gluten-free chicken broth. All other ingredients are naturally gluten-free.

19. Can I make this recipe spicy?
Definitely — add crushed red pepper flakes, cayenne, or sliced jalapeños when cooking the rice.

20. Why is my chicken and rice sticking to the pan?
Make sure to sear the chicken in hot oil before adding rice and use a heavy-bottomed pan like a Dutch oven or caldero to prevent sticking.

Make it

🍋 One-Pan Lemon Garlic Chicken Thighs & Rice

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Servings

6–8

Ingredients

8 boneless, skinless chicken thighs (about 2 ½–3 lbs)
3 tsp kosher salt (divided)
1 ½ tsp black pepper (divided)
1 ½ tsp smoked paprika
1 tsp garlic powder
2 tsp Italian seasoning
3 Tbsp olive oil (or butter for richness)
1 medium onion, finely diced
6–7 garlic cloves, minced (or 3 Tbsp garlic confit for depth)
3 cups jasmine rice, rinsed very well
4 cups chicken broth (low-sodium)
1 cup dry white wine (optional, for deglazing)
Zest of 2 lemons
Juice of 2 lemons (about 6 Tbsp)
3–4 Tbsp fresh parsley, chopped
Lemon slices, for garnish

Instructions

1. Season the Chicken
Pat chicken thighs dry. Rub with 1 ½ tsp salt, 1 tsp pepper, paprika, garlic powder — oops, don’t forget 2 tsp 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 tsp salt and ½ tsp 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.

Pro Tips

Reducing broth to 4 cups keeps the rice fluffy and prevents it from getting heavy.
Italian seasoning in the chicken rub adds an herby Mediterranean kick that pairs beautifully with lemon.
For extra depth, toss in a bay leaf or thyme sprig while the rice cooks (remove before serving).

Suggested Sides

Tostones (twice-fried plantains): Crispy, salty, perfect for soaking up the lemony rice.
Cucumber Tomato Salad: A refreshing contrast — cucumber, tomato, red onion, olive oil, vinegar, salt, and oregano.

Nutrition (per serving, approx.)

Calories: 520
Protein: 36g
Carbs: 45g
Fat: 19g

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