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Lemon Chicken Rice Skillet

Tender chicken thighs nestle into perfectly cooked rice while bright lemon and aromatic herbs create layers of Mediterranean-inspired flavor in this one-pan wonder.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 1½ cups long-grain white rice
  • 3 cups chicken broth
  • 2 lemons (juiced and zested)
  • 4 garlic cloves, minced
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Pat chicken thighs completely dry and season generously with salt, pepper, oregano, and thyme. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 6-7 minutes until golden and crispy. Flip and cook 3 more minutes, then transfer to a plate.
  2. In the same skillet with the browned bits, sauté onion for 4 minutes until softened and translucent. Add garlic and cook 30 seconds until fragrant.
  3. Add rice to the skillet and stir constantly for 2 minutes to toast the grains.
  4. Pour in chicken broth, lemon juice, and half the lemon zest. Stir once, then nestle chicken thighs skin-side up into the rice mixture. Bring to a gentle boil, then reduce heat to low and cover tightly.
  5. Simmer for 20-25 minutes without lifting the lid. Check that internal temperature reaches 165°F and rice is tender.
  6. Remove from heat and let stand covered for 5 minutes. Sprinkle with remaining lemon zest and fresh parsley before serving.

Notes

Prep all ingredients beforehand since this moves quickly once cooking starts. Don't skip searing the chicken for essential flavor. Avoid stirring rice once liquid is added. Let dish rest covered for 5 minutes before serving. Refrigerate leftovers up to 3 days or freeze up to 2 months. Reheat with splash of broth. Boneless thighs work but reduce cooking time by 10 minutes. For brown rice, use 3½ cups broth and increase cooking time to 35-40 minutes.