Lemon Herb Chicken and Rice – A Comforting One-Pan Classic
A one-pan dish featuring juicy chicken with herb-seasoned rice, infused with fresh lemon juice and garlic. Comforting, zesty, and perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
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4 bone-in, skin-on chicken thighs (or boneless)
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1 cup long-grain white rice (jasmine or basmati)
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1 small onion, finely diced
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3 garlic cloves, minced
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1 ½ cups chicken broth (low sodium)
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Juice and zest of 1 lemon
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1 tsp dried oregano
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½ tsp dried thyme
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2 tbsp olive oil
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1 tbsp butter (optional)
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Salt and pepper to taste
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Fresh parsley for garnish (optional)
Instructions
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Preheat oven to 350°F (175°C).
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Pat chicken dry and season with salt, pepper, oregano, and thyme.
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In an oven-safe skillet, heat olive oil over medium heat. Sear chicken until golden, about 4–5 minutes per side. Remove and set aside.
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In the same skillet, sauté onion until soft, then add garlic. Cook 1 minute.
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Stir in rice and toast for 2 minutes.
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Add broth and lemon juice, scraping up browned bits. Bring to simmer.
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Return chicken to the pan, nestling into the rice.
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Cover tightly and bake for 30–35 minutes.
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Let rest 5 minutes. Add lemon zest, butter, and fresh parsley before serving.
Notes
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Substitute brown rice (adjust time and liquid).
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Add olives or feta for a Mediterranean twist.
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Store leftovers up to 4 days, reheat with a splash of broth.