One-Pan Lemon Garlic Chicken and Rice
The image is AI-generated. Cooking times are estimates.
Lemon garlic chicken and rice combines browned chicken thighs with rice that absorbs the pan juices as it cooks. One wide, lidded pan keeps the method straightforward, but the timing still matters: the rice needs gentle heat and an undisturbed rest to become evenly tender.
Ingredient notes
Use boneless thighs and long-grain white rice for the method below. Bone-in chicken, brown rice, and instant rice require different timings. Choose low-salt stock so the liquid can reduce without becoming overly salty. Lemon zest gives fragrance; add most of the juice near the end for a fresher taste.
Tips for a better result
Brown the chicken first and remove it briefly while softening the onion. Do not let the garlic darken, because bitter garlic affects the whole pan. Once the rice is covered, avoid repeatedly lifting the lid. If the rice is still firm and the pan is dry, add a small splash of hot stock and cook longer.
Substitutions and variations
A little chopped parsley can replace dill at the end. Chicken breast can be used, but thickness and cooking time need attention. Do not substitute brown rice directly into this timing; its longer cooking requirement can dry out the chicken.
Storage and make-ahead tips
Refrigerate chicken and rice promptly in shallow containers and use within 3 days. Reheat the portion you need to 74°C/165°F. Do not leave the cooked rice sitting in the pan at room temperature.
A common question
Why is the rice wet after cooking?
It may need the covered rest to absorb steam. If it remains very wet, remove the chicken once safely cooked and simmer the rice briefly uncovered before resting.
More from Crispe Kitchen
Explore the Dinner collection or read our cooking guides for more kitchen ideas.
One-Pan Lemon Garlic Chicken and Rice
4 servings
Estimated prep: 15 minutes · Cook: 35 minutes · Rest/chill: 10 minutes
Equipment: Wide heavy pan with a tight-fitting lid, food thermometer
Ingredients
- 600 g boneless skinless chicken thighs
- 200 g long-grain white rice, rinsed and drained
- 500 ml low-salt chicken stock
- 1 onion, finely diced
- 4 garlic cloves, minced
- 1 lemon, zest and 2 tbsp juice
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp fine salt
- Black pepper to taste
- 2 tbsp chopped parsley
Instructions
- Season chicken with salt, pepper, and oregano. Heat oil in the pan and brown the chicken on both sides; it need not be cooked through yet. Transfer to a plate.
- Soften onion in the same pan for about 5 minutes. Add garlic and stir for 30 seconds.
- Add rice and lemon zest, stirring to coat. Pour in stock and scrape up browned bits. Bring to a simmer.
- Return chicken and its juices to the pan. Cover and cook gently for approximately 18–22 minutes, until rice is tender and the chicken reaches 74°C/165°F. Add a little hot stock if needed.
- Remove from heat and rest covered for 10 minutes. Add lemon juice and parsley, fluff the rice gently, and serve.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Brown the chicken first and remove it briefly while softening the onion. Do not let the garlic darken, because bitter garlic affects the whole pan. Once the rice is covered, avoid repeatedly lifting the lid. If the rice is still firm and the pan is dry, add a small splash of hot stock and cook longer.