One Pan Lemon Chicken and Rice
All my favorite Greek seasonings and flavors in this easy one pan dinner.
The lemon rice and juicy chicken spiced just right is IT for me. Use bone in chicken for the juiciest of meat and make certain you season those thighs WELL. These are the flavors of the motherland. I could eat this dish every week.
Definitely use fresh lemons for the juice. I prefer basmati or jasmine rice for this dish but you can use brown. Your cook time, and thus liquid amounts, will probably be effected though. Increase both.
The fresh garlic is also a key player in this dish. Use more or less depending on your preference.
One Pan Lemon Chicken + Rice
Ingredients
- 4 chicken thighs, skin on + bone in
- paprika, onion powder, garlic powder, dried oregano, salt and pepper to taste
- 2 tbs olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup basmati rice, rinsed
- 2¼ cups low sodium chicken broth
- 2 lemons, juiced
- fresh oregano, chopped
Instructions
- Preheat your oven to 350° F.
- Season your chicken thighs generously with all of the seasonings, both sides.
- Heat a large, deep, oven-safe skillet on medium high. Add the chicken, skin side down and sear for about 4 minutes (until browned). Flip them over and cook for an additional 3 minutes. Remove from pan and set aside.
- Use a paper towel and tongs to 'drink up' some of the fat off the pan (or just leave it). Add the olive oil and sauté your onion for 2 minutes (or until translucent). Add the garlic and stir for 30 seconds.
- Stir in the rice for 1 minute. Pour in the broth and lemon juice and season with salt and pepper to taste. Add the chicken back in to the pan, cover the with aluminum foil and bake for 35-40 minutes. Internal temperature of chicken should read 165°F.
- Garnish with oregano and extra lemon wedges.
Nutrition
Calories: 531kcal | Carbohydrates: 47g | Protein: 25g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 132mg | Potassium: 526mg | Fiber: 3g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 32mg | Calcium: 53mg | Iron: 2mg
I swear I followed the instructions to the letter, and I had to cook this for an extra 30 mins to soak up all the remaining liquid. Once that happened the rice was gluey and overcooked and the chicken was dry. Maybe use a 1:1 ratio of basmati to stock? I’m not sure where I went wrong. 🙁
Delicious and easy to make! Tastes very Greek…says this Greek.
Hello! LOL it does have the Greek vibe with the lemoni! I’m all about that lemon rice…
This recipe is now on my weekly rotation. It’s easy to make, healthy, flavorful, and everyone loves it (kids and grownups alike). Thank you!
Hi Michelle, this one is so lemony good! Thank you for rating the recipe!!
Can you use boneless, skinless or even chicken breast??
This dish is amazing. Packed with flavour. Easy to make. Real food.
I had your feta cucumber and avocado salad on the side. Such a lovely flavour combo to have here in the Australian summer.
I’m so grateful to have found you. Love…Greek….Food 🙂
Hi Cath, I’m happy you liked the Lemon Chicken – perfect in the summer! Enjoy in good health!
My rice was super mushy, was there something I did wrong? I followed all of the directions though.
Hi Edith, I’m sorry you didnt enjoy the dish! It sounds like too much liquid was added.
So! I made this but I substituted rice with orzo and I cooked it on the stove since it’s extremely hot right now in Cyprus (36 degrees Celsius!). Turning on the oven would make the kitchen an unbearable place to be! And it is super delicious!!!
Help where are measurements?
How much of the seasonings? Thank you!