One-Pot Lemon Garlic Chicken and Rice

Imagine tender chicken thighs with crispy skin nestled on a bed of fragrant, lemon-infused rice that’s absorbed all those savory chicken juices. That’s the magic of One-Pot Lemon Garlic Chicken and Rice – a comforting yet sophisticated meal that fills your kitchen with mouthwatering aromas while it cooks. This Mediterranean-inspired dish brings together bright citrus notes, aromatic garlic, and herbs in one convenient cooking vessel. You’ll learn how to create this satisfying, flavor-packed meal with minimal cleanup, perfect for busy weeknights or casual entertaining.

Why You’ll Love This Recipe

One-Pot Lemon Garlic Chicken and Rice delivers incredible flavor with remarkable simplicity. The beauty lies in its contrasting textures – crispy chicken skin paired with tender, juicy meat and fluffy rice that’s absorbed all the savory cooking juices. Each grain becomes infused with bright lemon, aromatic garlic, and rich chicken flavor.

Unlike many rice dishes that require separate cooking, this recipe streamlines everything into a single pan, meaning less cleanup afterward. The ingredients work together harmoniously – as the chicken cooks, it releases its flavorful juices into the rice below, creating a self-basting effect that keeps everything moist.

This meal-in-one approach also ensures that flavors develop deeply throughout the cooking process. The lemon brightens the dish while the garlic provides depth, creating a balanced dish that feels both comforting and sophisticated. You’ll appreciate how this chicken and rice recipe transforms simple ingredients into something truly special with minimal effort.

Ingredients

For the One-Pot Lemon Garlic Chicken and Rice, you’ll need:

• 6-8 bone-in, skin-on chicken thighs (about 2 lbs/900g) – The skin provides flavor and protects the meat from drying out
• 1½ cups long-grain white rice (300g) – Basmati or jasmine rice works beautifully here
• 2½ cups chicken broth (590ml) – Homemade or low-sodium store-bought
• 3 tablespoons olive oil (45ml), divided
• 4 garlic cloves, minced (about 2 tablespoons)
• 1 medium onion, finely diced (about 1 cup)
• 2 lemons – One zested and juiced (about 3 tablespoons juice), the other sliced for garnish
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• ¼ cup fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper, to taste

Pro Tips

Pat chicken completely dry: Before searing, thoroughly pat your chicken thighs dry with paper towels. This seemingly small step makes a tremendous difference in achieving that coveted golden-brown crispy skin. Moisture is the enemy of browning, so eliminating it helps create the Maillard reaction that delivers flavor and texture.

Don’t rush the searing process: When placing chicken skin-side down in your hot pan, resist the urge to move it prematurely. Allow it to cook undisturbed for 6-7 minutes until it releases naturally from the pan. This patience creates that restaurant-quality crispy skin that elevates the entire lemon chicken and rice dish.

Perfect your rice-to-liquid ratio: The success of one-pot rice dishes hinges on proper liquid measurement. For this garlic chicken with rice, stick precisely to the 1:1.5 ratio of rice to liquid (factoring in the lemon juice as part of the liquid). This ensures fluffy, perfectly cooked rice that isn’t mushy or undercooked. If using a different rice variety, you may need to adjust this ratio slightly.

Instructions

Step 1: Prepare the chicken
Season the chicken thighs generously on both sides with salt and pepper. Let them sit at room temperature for 15-20 minutes to take the chill off, which helps them cook more evenly. Meanwhile, gather and prep your remaining ingredients.

Step 2: Sear the chicken
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Place the chicken thighs skin-side down and cook undisturbed for 6-7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 3 minutes. The chicken won’t be fully cooked yet. Transfer to a plate and set aside.

Step 3: Build the flavor base
Reduce heat to medium and add the remaining tablespoon of olive oil to the pan. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. The aroma at this stage will be incredible!

Step 4: Add the rice and seasonings
Add the rice to the pan and stir to coat it in the oil and aromatics. Cook for 1-2 minutes, stirring frequently, to lightly toast the rice grains. This step adds a subtle nuttiness to your One-Pot Lemon Garlic Chicken and Rice. Stir in the dried oregano and thyme.

Step 5: Incorporate liquids
Pour in the chicken broth, lemon juice, and lemon zest. Add the bay leaves and stir to combine, scraping up any browned bits from the bottom of the pan – these contain tremendous flavor! Bring the mixture to a simmer.

Step 6: Return chicken and finish cooking
Arrange the seared chicken thighs on top of the rice mixture, skin-side up. Place lemon slices between the chicken pieces. Cover the pan with a tight-fitting lid and reduce heat to low. Let it simmer gently for 20-25 minutes, or until the rice has absorbed all the liquid and the chicken registers 165°F (74°C) on an instant-read thermometer.

Step 7: Rest and serve
Remove from heat and let stand, covered, for 5-10 minutes. This resting period allows the rice to finish steaming and the flavors to meld. Remove the bay leaves, garnish with fresh chopped parsley, and serve your One-Pot Lemon Garlic Chicken and Rice directly from the pan for a rustic presentation.

Variations

Mediterranean Style: Transform your One-Pot Lemon Garlic Chicken and Rice with Mediterranean flair by adding 1 cup halved cherry tomatoes, ½ cup pitted Kalamata olives, and 1 tablespoon capers during the last 5 minutes of cooking. Finish with crumbled feta cheese and extra oregano for an instant vacation on a plate. This variation intensifies the lemony profile while adding briny depth.

Herb and Vegetable Boost: For a nutrient-packed version, stir in 2 cups baby spinach, 1 diced red bell pepper, and ½ cup frozen peas when you remove the dish from heat. Cover and let the residual heat wilt the spinach and warm the vegetables. Enhance with additional fresh herbs like dill, basil, or mint for a vibrant lemon garlic chicken dish that’s as colorful as it is delicious.

Spanish-Inspired: Create a paella-like variation by adding ½ teaspoon smoked paprika and a pinch of saffron when you add the herbs. Include ½ cup diced chorizo with the onions and fold in 1 cup frozen pea and carrot mix during the last 5 minutes of cooking for a Spanish-influenced one-pot meal that’s just as easy but offers a completely different flavor profile.

Storage and Serving

Store leftover One-Pot Lemon Garlic Chicken and Rice in an airtight container in the refrigerator for up to 3 days. For best results, separate the chicken from the rice when storing – this prevents the rice from absorbing too much moisture from the chicken. Reheat the rice in a microwave with a sprinkle of water to refresh it, while the chicken can be reheated in an oven at 350°F (175°C) for about 10 minutes to re-crisp the skin.

Serve this vibrant chicken and rice dish with a simple arugula salad dressed with olive oil and lemon juice to complement the flavors. For a more substantial meal, add roasted asparagus or broccoli on the side, which can be roasted while the chicken and rice cook.

Transform leftovers into stuffed bell peppers by mixing the rice with some additional herbs and cheese, then filling halved bell peppers and baking until heated through. Alternatively, shred the leftover chicken and mix with the rice to create a filling for lettuce wraps with a dollop of Greek yogurt for a light lunch option.

FAQs

Can I use boneless, skinless chicken thighs instead?
Yes, you can use boneless, skinless chicken thighs, but reduce the searing time to 2-3 minutes per side and total cooking time to about 18-20 minutes. You’ll miss the crispy skin and some of the flavor it provides to the One-Pot Lemon Garlic Chicken and Rice, but it will still be delicious.

What if my rice isn’t fully cooked when the chicken is done?
If your chicken reaches 165°F before the rice is tender, remove the chicken to a plate, cover with foil to keep warm, and continue cooking the rice. Add a splash more broth if needed, and check every few minutes until the rice reaches your desired tenderness.

Can I make this dish ahead of time?
While best enjoyed fresh, you can prepare components ahead: sear the chicken and cook the onion-garlic mixture up to a day in advance, refrigerating separately. When ready to serve, continue from the rice addition step, adding a few minutes to the cooking time since you’re starting with cold components.

Is this recipe freezer-friendly?
The lemon garlic chicken and rice freezes reasonably well for up to 2 months. Freeze in portion-sized containers, but note that the texture of the rice may change slightly upon thawing and reheating. Thaw overnight in the refrigerator before reheating.

Can I substitute brown rice in this recipe?
Yes, but brown rice requires more liquid (use 3 cups instead of 2½) and longer cooking time (about 45 minutes). Par-cook the brown rice for about 15 minutes before adding it to the recipe to ensure everything finishes cooking at the same time.

Conclusion

This One-Pot Lemon Garlic Chicken and Rice is comfort food at its finest — bright, aromatic, and satisfying while remaining impressively simple to prepare. It’s the kind of dish that transforms ordinary weeknight dinners into something special, offering both convenience and rich, layered flavors in every bite. Whether you’re cooking for family or entertaining friends, this one-pot wonder delivers maximum impact with minimal effort, proving that sometimes the simplest recipes create the most memorable meals.

Print