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Weeknight • Chicken

Speedy Lemon-Herb Chicken and Rice

This easy one-pan dish brings together tender chicken, fluffy rice, and bright lemon-herb flavors for a perfect weeknight meal.

Prep
10 min
Cook
30 min
Servings
4
Level
Weeknight
Speedy Lemon-Herb Chicken and Rice

Forget multiple pots and pans! This recipe is all about convenience without sacrificing flavor. Chicken and rice cook together beautifully in one pan, soaking up all the delicious lemon and herb goodness. It's truly a set-it-and-forget-it kind of dinner that'll become a regular in your rotation.

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs (about 4-6 pieces)
  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth
  • 1 lemon, half thinly sliced, half juiced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C).

  2. Step 2

    In a 9x13 inch baking dish, combine the rinsed rice, chicken broth, minced garlic, olive oil, oregano, thyme, salt, and pepper. Stir well to combine.

  3. Step 3

    Pat the chicken thighs dry and season them generously with salt and pepper. Arrange the chicken thighs on top of the rice mixture in the baking dish.

  4. Step 4

    Squeeze half of the lemon juice over the chicken and rice. Place the lemon slices from the other half directly on top of the chicken pieces.

  5. Step 5

    Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the rice is tender and has absorbed the liquid.

  6. Step 6

    Remove from oven, let rest for 5 minutes. Fluff the rice with a fork, discard lemon slices, and garnish with fresh parsley if desired. Serve warm.

Tips

  • For extra flavor, lightly sear the chicken thighs in an oven-safe skillet before adding the rice and baking.
  • If your rice isn't quite done but the liquid is gone, add a splash more broth and cover for a few more minutes.
  • Any cut of chicken can work here; adjust cooking times for breasts (they cook faster).

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