chicken recipe with rice
The Best chicken recipe with rice
I’ve made this chicken and rice recipe so many times I could probably do it in my sleep, but I still get excited every time I pull it out of the oven. It’s one of those meals that just works—simple, filling, and packed with flavor without being fussy. My kids ask for it at least once a week, and honestly, I don’t blame them. There’s something comforting about tender chicken thighs nestled into fluffy rice, all soaked in a savory broth that makes every bite satisfying. It’s the kind of dish that feels special enough for a Sunday dinner but easy enough for a busy Tuesday night.
What I love most about this recipe is how balanced it is. The chicken gives you lean protein, the rice provides energy-sustaining carbs, and the herbs and spices add depth without loading it up with extra calories. I usually throw in some carrots or peas for a little color and extra nutrients, and suddenly you’ve got a one-pan meal that checks all the boxes. Plus, it reheats like a dream, so leftovers are never a problem. If you’re looking for a go-to recipe that the whole family will actually eat without complaint, this is the one.
One-Pan Lemon Garlic Chicken with Herbed Rice
A flavorful and easy one-pan meal featuring tender chicken thighs cooked with aromatic garlic, zesty lemon, and fragrant herbs, served over fluffy herbed rice. Perfect for a quick weeknight dinner with minimal cleanup.
🥘Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tbsp butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- ¼ cup fresh lemon juice
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1 Preheat your oven to 375°F (190°C).
-
2 In a small bowl, mix the salt, black pepper, paprika, and dried oregano. Pat the chicken thighs dry with a paper towel and rub the spice mixture evenly over both sides of the chicken.
-
3 Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden and crispy. Flip the chicken and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
-
4 In the same skillet, reduce the heat to medium and add the butter. Once melted, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic, dried thyme, dried rosemary, and lemon zest, stirring for 30 seconds until fragrant.
-
5 Add the rice to the skillet and stir to coat it in the butter and aromatics. Pour in the chicken broth and bring to a gentle simmer.
-
6 Return the chicken thighs to the skillet, placing them skin-side up on top of the rice. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 20 minutes.
-
7 While the chicken and rice cook, prepare the sauce by whisking together the lemon juice, honey, Dijon mustard, minced garlic, and red pepper flakes (if using) in a small bowl.
-
8 After 20 minutes, remove the skillet from the oven and carefully uncover. Drizzle the lemon sauce evenly over the chicken and rice. Return the skillet to the oven, uncovered, and bake for an additional 5-7 minutes until the chicken is cooked through (internal temperature of 165°F) and the rice is tender.
-
9 Remove the skillet from the oven and let it rest for 5 minutes. Sprinkle the chopped fresh parsley over the top before serving.
🔧Equipment
- Large oven-safe skillet or deep pan with lid
- Mixing bowl
- Measuring cups and spoons
- Cutting board
- Knife
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One-Pan Lemon Garlic Chicken with Herbed Rice Works
This chicken and rice recipe is one of those simple, reliable dishes that never lets you down. It’s filling, flavorful, and easy enough for a weeknight but still feels special for family dinners or get-togethers. Whether you’re feeding a crowd or just looking for a comforting meal, it’s always a good idea to keep this one in your back pocket.
❓ Frequently Asked Questions About One-Pan Lemon Garlic Chicken with Herbed Rice
1. What type of rice works best for chicken and rice recipes?
Long-grain white rice, such as basmati or jasmine, is ideal for chicken and rice dishes because it stays fluffy and separate after cooking. Short-grain rice can become sticky, while brown rice requires longer cooking times and more liquid. For the best texture, rinse the rice before cooking to remove excess starch.
2. How do I prevent my chicken from drying out while cooking?
To keep chicken juicy, avoid overcooking it. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Marinating the chicken in yogurt, lemon juice, or buttermilk for at least 30 minutes before cooking also helps retain moisture. Additionally, searing the chicken first and then finishing it in the oven or simmering it in sauce can lock in juices.
3. Can I make chicken and rice in one pot?
Yes! One-pot chicken and rice is a popular and convenient method. Start by browning the chicken in the pot, then remove it and sauté onions, garlic, and spices. Add rice, broth, and the chicken back in, then simmer until the rice is cooked and the chicken is tender. This method infuses the rice with flavor while minimizing cleanup.
4. What spices pair well with chicken and rice?
Common spices include garlic powder, onion powder, paprika, cumin, turmeric, and black pepper. For a Mediterranean twist, try oregano, thyme, and rosemary. Middle Eastern versions often use cinnamon, cardamom, and saffron, while Latin-inspired dishes may include cumin, coriander, and chili powder. Adjust seasoning to taste and consider fresh herbs like parsley or cilantro for brightness.
5. How can I add more vegetables to my chicken and rice dish?
Stir in diced carrots, bell peppers, peas, or spinach during the last 5–10 minutes of cooking. For heartier vegetables like broccoli or zucchini, sauté them separately and mix them in at the end to avoid mushiness. Frozen mixed vegetables are a quick alternative—just thaw and add them toward the end of cooking.
