![- 4 chicken thighs, bone-in and skin-on - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - Zest and juice of 1 fresh lemon - 4 cloves garlic, minced - 1 medium onion, finely chopped - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - ½ teaspoon sea salt - ¼ teaspoon freshly cracked black pepper - 2 tablespoons extra virgin olive oil - Fresh parsley and lemon slices for garnish To create the best One-Pan Lemon Herb Chicken and Rice, gather these fresh and flavorful ingredients. The chicken thighs are key for a juicy dish. Long-grain white rice soaks up all the tasty broth. Low-sodium chicken broth adds depth without too much salt. The lemon zest and juice bring bright flavor. Garlic and onion give a savory base. The dried herbs, like oregano and thyme, add warmth, while smoked paprika gives a nice hint of smokiness. Don't forget to finish with fresh parsley and lemon slices. They make the dish look fresh and inviting. For the full recipe, check the details above. - Heat olive oil in a large skillet over medium-high heat. - Season chicken thighs with salt, pepper, smoked paprika, oregano, and thyme. To start, I heat the olive oil in a large skillet. I look for a good shimmer to know it’s ready. While the oil warms, I season my chicken thighs. I use salt, pepper, smoked paprika, oregano, and thyme. This blend gives the chicken great flavor. It’s important to cover both sides well. - Sear chicken thighs skin-side down for 4-5 minutes until golden brown. - Flip and sear for an additional 3-4 minutes. - Remove chicken and sauté onion and garlic. Next, I place the chicken thighs skin-side down in the hot oil. I let them sear for about 4-5 minutes until they are golden brown. The aroma fills my kitchen! After that, I carefully flip the chicken over and sear for another 3-4 minutes. Once nicely browned, I remove the chicken and set it aside. I don’t wash the pan; I want those tasty bits. I add chopped onion and minced garlic to the hot pan. I sauté them for 2-3 minutes until the onions are clear and the garlic smells amazing. - Toast rice with onion and garlic for 1 minute. - Add chicken broth, lemon zest, and lemon juice. - Nestle chicken thighs back into the pan and simmer. Now, I stir in the rice with the onion and garlic. I toast the rice for about 1 minute to soak up those flavors. Then, I carefully pour in chicken broth. I also add lemon zest and lemon juice for that bright flavor. It’s important to mix everything well. After that, I gently place the seared chicken thighs back into the pan. I make sure they sit skin-side up in the broth and rice. I bring the mixture to a gentle simmer. Then, I cover the pan and turn the heat down low. I let it cook for 25-30 minutes until the rice is tender. Following the [Full Recipe] ensures I get the best results with this dish. To achieve crispy chicken skin, start with high heat when searing. Place the chicken skin-side down and let it cook without moving it. This helps form a golden crust. You can also pat the skin dry with a paper towel before seasoning. Less moisture means crispier skin. Letting the dish rest is key. After cooking, keep the pan covered for about five minutes. This resting time allows the flavors to blend and the chicken to stay juicy. The rice will also finish cooking during this time. For side dishes, consider serving steamed greens like broccoli or green beans. Their freshness complements the rich flavors of the chicken and rice. A light salad with lemon vinaigrette also pairs well. Adjusting herbs and spices can change your flavor profile. If you want more zest, add extra lemon juice or zest. For a bit of heat, try a pinch of red pepper flakes. Fresh herbs like basil or rosemary can also add a lovely touch. Serving directly from the pan creates a rustic look. It shows off the bright colors of the dish. If you prefer a more formal touch, plate each serving individually. Be sure to include some lemon slices and a sprinkle of parsley for a fresh finish. For garnishing ideas, consider adding a few lemon wedges around the dish. You can also sprinkle some extra parsley on top. This adds a pop of color and makes the meal more inviting. Enjoy the beauty of your One-Pan Lemon Herb Chicken and Rice! For the full recipe, check out the details above. {{image_4}} You can switch up the protein in this dish. Chicken thighs work great, but chicken breasts or even tofu make good choices too. If you want a lighter option, use skinless chicken. For those who prefer plant-based meals, tofu absorbs the flavors well and gives a nice texture. For rice, use gluten-free options like quinoa or brown rice. Just remember, these may change cooking times. Quinoa cooks faster than brown rice, so keep an eye on it to avoid mushiness. Adding veggies is an easy way to boost your meal. Try peas, bell peppers, or even spinach. They add color and nutrition. You can toss them in the pan during the last few minutes of cooking. This keeps them bright and fresh. You can also play with herbs. Rosemary and basil add a different twist to the flavor. Feel free to mix and match! Fresh herbs work well too. Just add them at the end for the best taste. If you want to save time, use an Instant Pot or slow cooker. For the Instant Pot, cook on high pressure for 10 minutes. Then let it naturally release for 5 minutes. This method makes the chicken super tender. For a hands-off approach, oven-baking is a great option. Preheat your oven to 375°F. In a large baking dish, combine the rice, broth, lemon, and seasonings. Nestle the chicken on top. Cover with foil and bake for about 30-35 minutes. Remove the foil and bake for another 10 minutes. This will give you crispy chicken skin without much fuss. For the full recipe, check the main article. To keep your One-Pan Lemon Herb Chicken and Rice fresh, store leftovers in an airtight container. This prevents moisture loss and keeps flavors intact. Make sure to refrigerate within two hours of cooking. You can also freeze this dish for later. Just cool it completely before placing it in freezer-safe bags. This way, the chicken and rice stay tasty for up to three months. When reheating, use the stovetop or microwave. If using the stovetop, add a splash of chicken broth to the pan. Heat over low until warm. This helps keep the rice moist and flavorful. In the microwave, cover the dish with a damp paper towel. This traps steam and prevents drying. Heat in short bursts, stirring in between, until hot. In the fridge, your dish lasts about three to four days. Check for signs of spoilage. If the chicken smells sour or has a strange color, it’s best to discard it. The rice may also harden or become dry, which means it’s time to toss it. Always trust your senses when it comes to food safety. How to make One-Pan Lemon Herb Chicken and Rice? To make this dish, you need to follow a few simple steps. First, heat olive oil in a large skillet. Season the chicken thighs with salt, pepper, smoked paprika, oregano, and thyme. Sear the chicken skin-side down until golden brown. Remove the chicken and sauté onion and garlic in the same pan. Add rice, then pour in chicken broth, lemon zest, and lemon juice. Nestle the chicken back in and simmer until the rice is tender. You can find the Full Recipe above for more details. Can you use different types of rice for this recipe? Yes, you can use different types of rice. Long-grain rice works best, but you can try jasmine or basmati rice. Each type gives the dish a unique flavor and texture. Just remember to adjust the liquid ratio and cooking time as needed. What are the calories per serving? This dish has about 400 calories per serving. This count includes the chicken, rice, and broth. The lemon and herbs add flavor without many extra calories. You can adjust the serving size to fit your dietary needs. Is this dish suitable for meal prep? Yes, this dish is great for meal prep! It holds up well in the fridge. You can make a big batch and store it in airtight containers. It tastes even better the next day as the flavors meld. What to do if the rice is undercooked? If the rice is undercooked, add a little more broth or water. Cover the pan and let it cook for a few more minutes. Check often to avoid overcooking. The goal is fluffy rice that absorbs all the flavors. How to ensure the chicken is fully cooked? To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the thigh. The juices should run clear, not pink. This blog covers how to make One-Pan Lemon Herb Chicken and Rice. You learned about key ingredients like chicken thighs, rice, and chicken broth. I shared steps for cooking and tips for perfecting your dish. You also found variations and storage info to keep leftovers fresh. Remember, cooking should be fun and tasty. Try new herbs and flavors to make this dish your own. Enjoy every bite!](https://lazychefmagic.com/wp-content/uploads/2025/05/2786c17e-538c-4ea4-9c89-e31e5f71e8a1-768x768.webp)
Are you ready to impress at dinner with a simple yet mouthwatering One-Pan Lemon Herb Chicken and Rice? This dish is packed with flavor and only uses one pan for easy cleanup. Imagine juicy chicken thighs, fragrant rice, and fresh herbs, all cooked to perfection. In this post, I will guide you through each step, from choosing the right ingredients to clever tips for a perfect finish. Let’s get started!
Ingredients
Main Ingredients
– 4 chicken thighs, bone-in and skin-on
– 1 cup long-grain white rice
– 2 cups low-sodium chicken broth
Flavor Enhancers
– Zest and juice of 1 fresh lemon
– 4 cloves garlic, minced
– 1 medium onion, finely chopped
Seasonings
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1 teaspoon smoked paprika
– ½ teaspoon sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons extra virgin olive oil
– Fresh parsley and lemon slices for garnish
To create the best One-Pan Lemon Herb Chicken and Rice, gather these fresh and flavorful ingredients. The chicken thighs are key for a juicy dish. Long-grain white rice soaks up all the tasty broth. Low-sodium chicken broth adds depth without too much salt.
The lemon zest and juice bring bright flavor. Garlic and onion give a savory base. The dried herbs, like oregano and thyme, add warmth, while smoked paprika gives a nice hint of smokiness.
Don’t forget to finish with fresh parsley and lemon slices. They make the dish look fresh and inviting. For the full recipe, check the details above.
Step-by-Step Instructions
Preparation
– Heat olive oil in a large skillet over medium-high heat.
– Season chicken thighs with salt, pepper, smoked paprika, oregano, and thyme.
To start, I heat the olive oil in a large skillet. I look for a good shimmer to know it’s ready. While the oil warms, I season my chicken thighs. I use salt, pepper, smoked paprika, oregano, and thyme. This blend gives the chicken great flavor. It’s important to cover both sides well.
Cooking Process
– Sear chicken thighs skin-side down for 4-5 minutes until golden brown.
– Flip and sear for an additional 3-4 minutes.
– Remove chicken and sauté onion and garlic.
Next, I place the chicken thighs skin-side down in the hot oil. I let them sear for about 4-5 minutes until they are golden brown. The aroma fills my kitchen! After that, I carefully flip the chicken over and sear for another 3-4 minutes. Once nicely browned, I remove the chicken and set it aside. I don’t wash the pan; I want those tasty bits. I add chopped onion and minced garlic to the hot pan. I sauté them for 2-3 minutes until the onions are clear and the garlic smells amazing.
Combining Ingredients
– Toast rice with onion and garlic for 1 minute.
– Add chicken broth, lemon zest, and lemon juice.
– Nestle chicken thighs back into the pan and simmer.
Now, I stir in the rice with the onion and garlic. I toast the rice for about 1 minute to soak up those flavors. Then, I carefully pour in chicken broth. I also add lemon zest and lemon juice for that bright flavor. It’s important to mix everything well. After that, I gently place the seared chicken thighs back into the pan. I make sure they sit skin-side up in the broth and rice. I bring the mixture to a gentle simmer. Then, I cover the pan and turn the heat down low. I let it cook for 25-30 minutes until the rice is tender. Following the [Full Recipe] ensures I get the best results with this dish.
Tips & Tricks
Perfecting Your Dish
To achieve crispy chicken skin, start with high heat when searing. Place the chicken skin-side down and let it cook without moving it. This helps form a golden crust. You can also pat the skin dry with a paper towel before seasoning. Less moisture means crispier skin.
Letting the dish rest is key. After cooking, keep the pan covered for about five minutes. This resting time allows the flavors to blend and the chicken to stay juicy. The rice will also finish cooking during this time.
Enhancing Flavor
For side dishes, consider serving steamed greens like broccoli or green beans. Their freshness complements the rich flavors of the chicken and rice. A light salad with lemon vinaigrette also pairs well.
Adjusting herbs and spices can change your flavor profile. If you want more zest, add extra lemon juice or zest. For a bit of heat, try a pinch of red pepper flakes. Fresh herbs like basil or rosemary can also add a lovely touch.
Presentation Tips
Serving directly from the pan creates a rustic look. It shows off the bright colors of the dish. If you prefer a more formal touch, plate each serving individually. Be sure to include some lemon slices and a sprinkle of parsley for a fresh finish.
For garnishing ideas, consider adding a few lemon wedges around the dish. You can also sprinkle some extra parsley on top. This adds a pop of color and makes the meal more inviting. Enjoy the beauty of your One-Pan Lemon Herb Chicken and Rice! For the full recipe, check out the details above.
Variations
Ingredient Substitutions
You can switch up the protein in this dish. Chicken thighs work great, but chicken breasts or even tofu make good choices too. If you want a lighter option, use skinless chicken. For those who prefer plant-based meals, tofu absorbs the flavors well and gives a nice texture.
For rice, use gluten-free options like quinoa or brown rice. Just remember, these may change cooking times. Quinoa cooks faster than brown rice, so keep an eye on it to avoid mushiness.
Flavor Variations
Adding veggies is an easy way to boost your meal. Try peas, bell peppers, or even spinach. They add color and nutrition. You can toss them in the pan during the last few minutes of cooking. This keeps them bright and fresh.
You can also play with herbs. Rosemary and basil add a different twist to the flavor. Feel free to mix and match! Fresh herbs work well too. Just add them at the end for the best taste.
Cooking Method Alternatives
If you want to save time, use an Instant Pot or slow cooker. For the Instant Pot, cook on high pressure for 10 minutes. Then let it naturally release for 5 minutes. This method makes the chicken super tender.
For a hands-off approach, oven-baking is a great option. Preheat your oven to 375°F. In a large baking dish, combine the rice, broth, lemon, and seasonings. Nestle the chicken on top. Cover with foil and bake for about 30-35 minutes. Remove the foil and bake for another 10 minutes. This will give you crispy chicken skin without much fuss.
For the full recipe, check the main article.
Storage Info
Leftover Storage
To keep your One-Pan Lemon Herb Chicken and Rice fresh, store leftovers in an airtight container. This prevents moisture loss and keeps flavors intact. Make sure to refrigerate within two hours of cooking. You can also freeze this dish for later. Just cool it completely before placing it in freezer-safe bags. This way, the chicken and rice stay tasty for up to three months.
Reheating Instructions
When reheating, use the stovetop or microwave. If using the stovetop, add a splash of chicken broth to the pan. Heat over low until warm. This helps keep the rice moist and flavorful. In the microwave, cover the dish with a damp paper towel. This traps steam and prevents drying. Heat in short bursts, stirring in between, until hot.
Shelf Life
In the fridge, your dish lasts about three to four days. Check for signs of spoilage. If the chicken smells sour or has a strange color, it’s best to discard it. The rice may also harden or become dry, which means it’s time to toss it. Always trust your senses when it comes to food safety.
FAQs
Common Questions
How to make One-Pan Lemon Herb Chicken and Rice?
To make this dish, you need to follow a few simple steps. First, heat olive oil in a large skillet. Season the chicken thighs with salt, pepper, smoked paprika, oregano, and thyme. Sear the chicken skin-side down until golden brown. Remove the chicken and sauté onion and garlic in the same pan. Add rice, then pour in chicken broth, lemon zest, and lemon juice. Nestle the chicken back in and simmer until the rice is tender. You can find the Full Recipe above for more details.
Can you use different types of rice for this recipe?
Yes, you can use different types of rice. Long-grain rice works best, but you can try jasmine or basmati rice. Each type gives the dish a unique flavor and texture. Just remember to adjust the liquid ratio and cooking time as needed.
Nutritional Information
What are the calories per serving?
This dish has about 400 calories per serving. This count includes the chicken, rice, and broth. The lemon and herbs add flavor without many extra calories. You can adjust the serving size to fit your dietary needs.
Is this dish suitable for meal prep?
Yes, this dish is great for meal prep! It holds up well in the fridge. You can make a big batch and store it in airtight containers. It tastes even better the next day as the flavors meld.
Cooking Queries
What to do if the rice is undercooked?
If the rice is undercooked, add a little more broth or water. Cover the pan and let it cook for a few more minutes. Check often to avoid overcooking. The goal is fluffy rice that absorbs all the flavors.
How to ensure the chicken is fully cooked?
To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the thigh. The juices should run clear, not pink.
This blog covers how to make One-Pan Lemon Herb Chicken and Rice. You learned about key ingredients like chicken thighs, rice, and chicken broth. I shared steps for cooking and tips for perfecting your dish. You also found variations and storage info to keep leftovers fresh.
Remember, cooking should be fun and tasty. Try new herbs and flavors to make this dish your own. Enjoy every bite!
![- 4 chicken thighs, bone-in and skin-on - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - Zest and juice of 1 fresh lemon - 4 cloves garlic, minced - 1 medium onion, finely chopped - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - ½ teaspoon sea salt - ¼ teaspoon freshly cracked black pepper - 2 tablespoons extra virgin olive oil - Fresh parsley and lemon slices for garnish To create the best One-Pan Lemon Herb Chicken and Rice, gather these fresh and flavorful ingredients. The chicken thighs are key for a juicy dish. Long-grain white rice soaks up all the tasty broth. Low-sodium chicken broth adds depth without too much salt. The lemon zest and juice bring bright flavor. Garlic and onion give a savory base. The dried herbs, like oregano and thyme, add warmth, while smoked paprika gives a nice hint of smokiness. Don't forget to finish with fresh parsley and lemon slices. They make the dish look fresh and inviting. For the full recipe, check the details above. - Heat olive oil in a large skillet over medium-high heat. - Season chicken thighs with salt, pepper, smoked paprika, oregano, and thyme. To start, I heat the olive oil in a large skillet. I look for a good shimmer to know it’s ready. While the oil warms, I season my chicken thighs. I use salt, pepper, smoked paprika, oregano, and thyme. This blend gives the chicken great flavor. It’s important to cover both sides well. - Sear chicken thighs skin-side down for 4-5 minutes until golden brown. - Flip and sear for an additional 3-4 minutes. - Remove chicken and sauté onion and garlic. Next, I place the chicken thighs skin-side down in the hot oil. I let them sear for about 4-5 minutes until they are golden brown. The aroma fills my kitchen! After that, I carefully flip the chicken over and sear for another 3-4 minutes. Once nicely browned, I remove the chicken and set it aside. I don’t wash the pan; I want those tasty bits. I add chopped onion and minced garlic to the hot pan. I sauté them for 2-3 minutes until the onions are clear and the garlic smells amazing. - Toast rice with onion and garlic for 1 minute. - Add chicken broth, lemon zest, and lemon juice. - Nestle chicken thighs back into the pan and simmer. Now, I stir in the rice with the onion and garlic. I toast the rice for about 1 minute to soak up those flavors. Then, I carefully pour in chicken broth. I also add lemon zest and lemon juice for that bright flavor. It’s important to mix everything well. After that, I gently place the seared chicken thighs back into the pan. I make sure they sit skin-side up in the broth and rice. I bring the mixture to a gentle simmer. Then, I cover the pan and turn the heat down low. I let it cook for 25-30 minutes until the rice is tender. Following the [Full Recipe] ensures I get the best results with this dish. To achieve crispy chicken skin, start with high heat when searing. Place the chicken skin-side down and let it cook without moving it. This helps form a golden crust. You can also pat the skin dry with a paper towel before seasoning. Less moisture means crispier skin. Letting the dish rest is key. After cooking, keep the pan covered for about five minutes. This resting time allows the flavors to blend and the chicken to stay juicy. The rice will also finish cooking during this time. For side dishes, consider serving steamed greens like broccoli or green beans. Their freshness complements the rich flavors of the chicken and rice. A light salad with lemon vinaigrette also pairs well. Adjusting herbs and spices can change your flavor profile. If you want more zest, add extra lemon juice or zest. For a bit of heat, try a pinch of red pepper flakes. Fresh herbs like basil or rosemary can also add a lovely touch. Serving directly from the pan creates a rustic look. It shows off the bright colors of the dish. If you prefer a more formal touch, plate each serving individually. Be sure to include some lemon slices and a sprinkle of parsley for a fresh finish. For garnishing ideas, consider adding a few lemon wedges around the dish. You can also sprinkle some extra parsley on top. This adds a pop of color and makes the meal more inviting. Enjoy the beauty of your One-Pan Lemon Herb Chicken and Rice! For the full recipe, check out the details above. {{image_4}} You can switch up the protein in this dish. Chicken thighs work great, but chicken breasts or even tofu make good choices too. If you want a lighter option, use skinless chicken. For those who prefer plant-based meals, tofu absorbs the flavors well and gives a nice texture. For rice, use gluten-free options like quinoa or brown rice. Just remember, these may change cooking times. Quinoa cooks faster than brown rice, so keep an eye on it to avoid mushiness. Adding veggies is an easy way to boost your meal. Try peas, bell peppers, or even spinach. They add color and nutrition. You can toss them in the pan during the last few minutes of cooking. This keeps them bright and fresh. You can also play with herbs. Rosemary and basil add a different twist to the flavor. Feel free to mix and match! Fresh herbs work well too. Just add them at the end for the best taste. If you want to save time, use an Instant Pot or slow cooker. For the Instant Pot, cook on high pressure for 10 minutes. Then let it naturally release for 5 minutes. This method makes the chicken super tender. For a hands-off approach, oven-baking is a great option. Preheat your oven to 375°F. In a large baking dish, combine the rice, broth, lemon, and seasonings. Nestle the chicken on top. Cover with foil and bake for about 30-35 minutes. Remove the foil and bake for another 10 minutes. This will give you crispy chicken skin without much fuss. For the full recipe, check the main article. To keep your One-Pan Lemon Herb Chicken and Rice fresh, store leftovers in an airtight container. This prevents moisture loss and keeps flavors intact. Make sure to refrigerate within two hours of cooking. You can also freeze this dish for later. Just cool it completely before placing it in freezer-safe bags. This way, the chicken and rice stay tasty for up to three months. When reheating, use the stovetop or microwave. If using the stovetop, add a splash of chicken broth to the pan. Heat over low until warm. This helps keep the rice moist and flavorful. In the microwave, cover the dish with a damp paper towel. This traps steam and prevents drying. Heat in short bursts, stirring in between, until hot. In the fridge, your dish lasts about three to four days. Check for signs of spoilage. If the chicken smells sour or has a strange color, it’s best to discard it. The rice may also harden or become dry, which means it’s time to toss it. Always trust your senses when it comes to food safety. How to make One-Pan Lemon Herb Chicken and Rice? To make this dish, you need to follow a few simple steps. First, heat olive oil in a large skillet. Season the chicken thighs with salt, pepper, smoked paprika, oregano, and thyme. Sear the chicken skin-side down until golden brown. Remove the chicken and sauté onion and garlic in the same pan. Add rice, then pour in chicken broth, lemon zest, and lemon juice. Nestle the chicken back in and simmer until the rice is tender. You can find the Full Recipe above for more details. Can you use different types of rice for this recipe? Yes, you can use different types of rice. Long-grain rice works best, but you can try jasmine or basmati rice. Each type gives the dish a unique flavor and texture. Just remember to adjust the liquid ratio and cooking time as needed. What are the calories per serving? This dish has about 400 calories per serving. This count includes the chicken, rice, and broth. The lemon and herbs add flavor without many extra calories. You can adjust the serving size to fit your dietary needs. Is this dish suitable for meal prep? Yes, this dish is great for meal prep! It holds up well in the fridge. You can make a big batch and store it in airtight containers. It tastes even better the next day as the flavors meld. What to do if the rice is undercooked? If the rice is undercooked, add a little more broth or water. Cover the pan and let it cook for a few more minutes. Check often to avoid overcooking. The goal is fluffy rice that absorbs all the flavors. How to ensure the chicken is fully cooked? To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the thigh. The juices should run clear, not pink. This blog covers how to make One-Pan Lemon Herb Chicken and Rice. You learned about key ingredients like chicken thighs, rice, and chicken broth. I shared steps for cooking and tips for perfecting your dish. You also found variations and storage info to keep leftovers fresh. Remember, cooking should be fun and tasty. Try new herbs and flavors to make this dish your own. Enjoy every bite!](https://lazychefmagic.com/wp-content/uploads/2025/05/2786c17e-538c-4ea4-9c89-e31e5f71e8a1-250x250.webp)
