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image of fresh chicken breasts lemon slices garlic cloves fresh rosemary thyme sprigs olive oil long grain rice chicken broth arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Lemon Herb Chicken and Rice (One-Pan Family Favorite)

A comforting, flavorful, and easy one-pan Lemon Herb Chicken and Rice dish that brings together crispy chicken, aromatic rice, and bright citrus flavors. Perfect for busy weeknights, this recipe is a crowd-pleaser with minimal cleanup and maximum taste.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 6 pieces Bone-in, skin-on chicken thighs (or substitute with boneless, skinless chicken breasts) Pat dry before seasoning for crispy skin.
  • 2 tablespoons Olive oil For searing the chicken.
  • 1 teaspoon Kosher salt For seasoning the chicken.
  • 0.5 teaspoon Freshly ground black pepper For seasoning the chicken.
  • 0.5 teaspoon Smoked paprika For color and added flavor.
  • 0.5 teaspoon Dried oregano For seasoning the chicken.
  • 1 large Organic lemon Use zest and juice.
For the Rice and Broth
  • 1.5 cups Long-grain white rice (Basmati or Jasmine) Do not substitute with instant or risotto rice.
  • 4 cups Low-sodium chicken broth Ensures proper rice texture and flavor.
  • 1 large Yellow onion Finely diced.
  • 4 cloves Garlic Minced.
  • 2 tablespoons Fresh rosemary Roughly chopped.
  • 0.25 cup Fresh parsley Divided for cooking and garnish.
  • 1 teaspoon Kosher salt For seasoning the broth.
  • 0.5 teaspoon Freshly ground black pepper For seasoning the broth.
  • 1 tablespoon Olive oil Additional oil for sautéing aromatics.
Optional Add-Ins
  • 0.5 cup Kalamata olives Chopped, for a Mediterranean twist.
  • 0.25 cup Sun-dried tomatoes Packed in oil, drained, for added richness.
  • 0.25 cup Artichoke hearts Chopped, for a Mediterranean twist.

Equipment

  • 12-inch oven-safe skillet or Dutch oven
  • cutting board,
  • Chef's Knife
  • Instant-read thermometer
  • Wooden spoon
  • Fork
  • paper towels.

Method
 

Prep and Season the Chicken
  1. Pat the chicken thighs dry using paper towels. This step is essential for achieving crispy skin.
  2. Generously season both sides of the chicken thighs with 1 teaspoon of kosher salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of smoked paprika, and 0.5 teaspoon of dried oregano. Zest the lemon and set the zest aside for later.
Sear the Chicken
  1. Heat 2 tablespoons of olive oil in a 12-inch oven-safe skillet or Dutch oven over medium-high heat until the oil shimmers.
  2. Place the chicken thighs skin-side down in the skillet. Avoid crowding the pan; work in batches if necessary. Sear for 5–7 minutes until the skin is deeply golden brown and crisp. Remove the chicken from the skillet and set it aside on a plate.
Sauté the Aromatics
  1. Reduce the heat to medium. Add the finely diced yellow onion to the skillet and cook for about 5 minutes, stirring occasionally, until softened and translucent. Scrape up any browned bits (fond) from the bottom of the pan.
  2. Add the minced garlic and half of the fresh rosemary to the skillet. Cook for 1 minute until fragrant. Be careful not to burn the garlic.
Toast the Rice
  1. Add the long-grain white rice to the skillet, stirring well to coat every grain in the chicken fat, oil, and aromatics. Cook for 2–3 minutes, stirring constantly, until the edges of the rice grains start to look translucent.
Add Liquids and Seasonings
  1. Pour in the 4 cups of low-sodium chicken broth. Add the remaining rosemary, half of the fresh parsley, and the saved lemon zest. Season the broth lightly with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper. Bring the mixture to a rapid boil.
Arrange and Bake
  1. Turn off the heat. Nestle the seared chicken pieces back into the skillet, placing them skin-side up on top of the rice. The rice should be mostly submerged in the liquid, but the chicken skin should remain exposed.
  2. Cover the skillet tightly with a lid or heavy-duty aluminum foil. Transfer the covered skillet to a preheated oven at 375°F (190°C) and bake for 30 minutes.
  3. After 30 minutes, remove the lid and return the skillet to the oven uncovered for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender and has absorbed all the liquid.
Rest and Finish
  1. Remove the skillet from the oven. Squeeze the juice of the lemon over the chicken and rice. Let the dish rest for 5–10 minutes, covered loosely.
  2. Before serving, gently fluff the rice with a fork to incorporate the flavorful bottom layer. Garnish generously with the remaining fresh parsley.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 30gFat: 12g

Notes

For crispier chicken skin, ensure the skillet is hot before adding the chicken. If using chicken breasts, reduce the searing time to 2–3 minutes per side and adjust the baking time to 25–30 minutes. For a dairy-free creamy option, stir in 0.25 cup of full-fat coconut milk during the last 5 minutes of baking. This dish can be made ahead of time, but the texture of the rice is best when freshly cooked. Store leftovers in airtight containers for up to 4 days.
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