One-Pan Lemon Herb Chicken and Rice (Easy Lunch)
This one-pan lemon herb chicken and rice is a flavorful, comforting lunch perfect for busy days. Tender chicken thighs simmer with fluffy rice, vegetables, and bright lemon for a complete, balanced meal in under an hour.
About This Recipe
Ingredients
- 4 bone-in, skin-on chicken thighs (about 800 g total)
- 1 1/4 teaspoons fine sea salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (or regular paprika)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced small
- 1 small red bell pepper, diced
- 1 cup long-grain white rice, rinsed
- 2 1/4 cups low-sodium chicken broth (pork-free, alcohol-free)
- 1 medium lemon, zested and juiced (about 2 tablespoons juice)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional but recommended)
- 1 bay leaf
- 1 tablespoon olive oil (optional, for finishing)
- 4 lemon wedges, for serving
Nutrition Facts
Instructions
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1Step 1: Pat the chicken thighs dry with paper towels. In a small bowl, mix 1 teaspoon salt, black pepper, garlic powder, dried oregano, dried thyme, and smoked paprika. Rub this seasoning blend evenly over both sides of the chicken thighs.
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2Step 2: Heat 2 tablespoons of olive oil in a large deep skillet or wide saucepan with a lid over medium-high heat. When the oil is hot, place the chicken thighs skin-side down and sear for 4–5 minutes until the skin is golden and crisp. Flip and sear the other side for 3–4 minutes. Transfer the chicken to a plate and set aside; it will finish cooking with the rice.
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3Step 3: Reduce the heat to medium. In the same pan (do not wipe it out), add the chopped onion, diced carrot, and diced red bell pepper. Sauté for 4–5 minutes, stirring often, until the vegetables begin to soften and pick up the browned bits from the pan.
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4Step 4: Add the minced garlic and cook for 30–60 seconds until fragrant, stirring constantly to prevent burning.
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5Step 5: Stir in the rinsed and drained long-grain rice, making sure each grain is coated in the oil and vegetable mixture. Toast the rice for 1–2 minutes, stirring frequently, until it looks slightly translucent around the edges.
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6Step 6: Pour in the low-sodium chicken broth, lemon zest, lemon juice, and the remaining 1/4 teaspoon salt. Add the bay leaf and stir well to combine, scraping the bottom of the pan to release any remaining browned bits.
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7Step 7: Nestle the seared chicken thighs skin-side up into the rice mixture, along with any juices that collected on the plate. The chicken should sit partly above the liquid so the skin can stay somewhat crisp.
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8Step 8: Bring the contents of the pan to a gentle boil over medium heat. Once it starts to bubble, reduce the heat to low, cover with a tight-fitting lid, and simmer for 20–22 minutes, or until the rice is tender and most of the liquid is absorbed.
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9Step 9: Turn off the heat and let the pan rest, covered, for 5–10 minutes. This resting time allows the rice to finish steaming and the chicken to become fully tender and juicy.
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10Step 10: Remove the lid, discard the bay leaf, and sprinkle the chopped parsley and dill over the top. If desired, drizzle 1 tablespoon of olive oil over the rice for extra richness and shine. Taste and adjust seasoning with a little more salt or pepper if needed.
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11Step 11: Serve the lemon herb chicken and rice hot, with a chicken thigh and a generous scoop of rice and vegetables on each plate. Garnish with lemon wedges so each person can squeeze fresh lemon juice over their portion just before eating. This dish pairs well with a simple green salad or steamed vegetables for a complete lunch.
💡 tips
Use a heavy-bottomed skillet or braiser with a tight lid to prevent the rice from drying out. Rinse the rice until the water runs mostly clear to keep the grains from becoming too sticky. If the rice is still a bit firm after the resting time, add 2–3 tablespoons of hot broth or water, cover, and steam over very low heat for 5 more minutes. For extra flavor, add a pinch of chili flakes with the spices or stir in a spoonful of plain yogurt on the side when serving. This recipe also works well for meal prep—portion into containers for grab-and-go lunches.
🔄 substitutions
For chicken: You can use boneless skinless chicken thighs or chicken breast; reduce the simmering time by about 5 minutes and check for doneness earlier. For rice: Substitute long-grain brown rice by adding about 1/2 cup more broth and increasing the covered cooking time to 35–40 minutes; keep the heat low to prevent burning. For broth: Use vegetable broth to make the dish suitable for those who prefer not to eat poultry, and replace chicken with chickpeas or firm tofu cubes (sear tofu first for best texture). For herbs: Replace fresh dill with fresh cilantro or extra parsley if preferred. Ensure any packaged broth is clearly labeled pork-free and alcohol-free.
📦 storage
Cool leftovers to room temperature within 1 hour, then transfer to airtight containers and refrigerate for up to 3 days. Reheat gently in a skillet with a splash of water or broth over low heat, stirring occasionally until hot throughout, or microwave in short intervals, stirring between each. To freeze, portion into freezer-safe containers and freeze for up to 2 months; thaw overnight in the refrigerator before reheating. If the rice seems dry after storage, revive it with a bit of extra broth or water while reheating.
