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Lemon herb chicken and rice in a skillet with golden chicken thighs, fluffy lemon rice, fresh parsley and lemon wedges

One-Pan Lemon Herb Chicken and Rice

Golden seared chicken simmered with fluffy lemon-herb rice in one pan, ready in 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine: Mediterranean-inspired
Ingredients Method

Ingredients
  

  • 1.5 lbs 680g boneless, skinless chicken thighs (or chicken breast, cut into even pieces)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Zest of 1 lemon
  • 1 tablespoon butter or olive oil
  • 3 garlic cloves minced
  • 1.5 cups 285g long-grain white rice, rinsed
  • 2.75 cups 650ml low-sodium chicken broth
  • Juice of 1 lemon about 3 tablespoons, plus extra wedges to serve
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 cup chopped fresh parsley or 2 tablespoons dried parsley stirred in at the end
  • 1/2 cup frozen peas optional, but lovely
  • Extra lemon wedges and a pinch of chili flakes for anyone who wants them

Method
 

  1. Season the chicken well before searing for best flavor.
  2. Season the chicken: pat dry, toss with olive oil, garlic powder, oregano, paprika, salt, pepper, and lemon zest.
  3. Sear the chicken in a hot skillet 3–4 minutes per side until golden; set aside with juices.
  4. Toast the rice: melt butter, add garlic 30 seconds, stir in rinsed rice 1–2 minutes.
  5. Add broth and lemon juice, scrape up browned bits, stir in oregano and salt, bring to a gentle boil.
  6. Nestle chicken back on top, cover, simmer on low 12 minutes without peeking.
  7. Rest 5 minutes off heat, scatter peas, fluff with a fork, finish with parsley and lemon wedges.