One-Pan Lemon Garlic Chicken and Rice

Juicy, lemony chicken sitting on a bed of fluffy, savory rice – and it all cooks in a single pan. This is weeknight comfort food that cleans up in minutes.

The rice soaks up the garlic, lemon and chicken juices as it cooks, so every bite is seasoned all the way through.

Why you’ll love it

  • One pan, one wash-up.
  • Complete meal – protein and carb together.
  • Bright and savory from lemon and garlic.
  • Reheats brilliantly for lunches.

Ingredient notes

  • Chicken thighs stay juicy through the longer cook.
  • Long-grain rice like basmati stays fluffy.
  • Broth instead of water builds deep flavor.
  • Fresh lemon – juice and zest for brightness.

How to make it

Sear the seasoned chicken, toast the rice with garlic, add broth and lemon, nestle the chicken back in, and simmer covered until the rice is tender. Full quantities are in the recipe card below.

Tips

  • Do not lift the lid while the rice steams – it needs the trapped heat.
  • Let it rest 5 minutes off the heat before fluffing.
  • Sear the chicken well for the best flavor base.

Storage & reheating

Keeps in the fridge for 4 days. Reheat with a splash of broth or water to revive the rice.

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One-Pan Lemon Garlic Chicken and Rice

Juicy lemon-garlic chicken thighs and fluffy rice cooked together in a single pan for an easy complete meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 6 boneless skinless chicken thighs
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 cup long-grain rice rinsed
  • 4 cloves garlic minced
  • 2 cups chicken broth
  • 1 lemon juice + zest
  • 1 tsp dried oregano
  • Chopped parsley to serve

Method
 

  1. Season the chicken with salt and pepper. Heat the oil in a large deep skillet over medium-high and sear the chicken 3-4 minutes per side until golden. Remove to a plate.
  2. Lower the heat to medium. Add the garlic and rice and stir 1 minute to toast.
  3. Add the broth, lemon juice, zest and oregano; stir and bring to a simmer.
  4. Nestle the chicken back in, cover, and cook on low for 18-20 minutes until the rice is tender and the chicken reaches 165F (74C).
  5. Rest, covered, 5 minutes. Fluff the rice, scatter with parsley and serve.

Notes

Add a handful of frozen peas or spinach in the last 5 minutes for a one-pan vegetable boost.

This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.

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