It’s funny how some of the simplest recipes become our family’s absolute favorites. This One-Pan Lemon Herb Chicken & Rice is a perfect example. Initially, I was looking for a quick and easy weeknight dinner that wouldn’t leave a mountain of dishes. Little did I know this recipe would become a regular request! The bright, zesty lemon and fragrant herbs infuse the chicken and rice with incredible flavor, and the best part? It all cooks together in one pan! Even my pickiest eater, who usually shies away from chicken, devours this dish. The chicken is juicy and tender, the rice is perfectly cooked and flavorful, and the whole house smells amazing while it’s baking. Honestly, this has become my go-to recipe when I need a comforting, delicious, and hassle-free meal. If you’re looking for a recipe that’s both easy to make and guaranteed to please, look no further – this One-Pan Lemon Herb Chicken & Rice is a winner!

Ingredients for One-Pan Lemon Herb Chicken & Rice

• Chicken Thighs or Breasts: 6-8 pieces, bone-in, skin-on thighs for maximum flavor and juiciness, or boneless, skinless breasts for a leaner option.
• Long Grain Rice: 1 ½ cups, such as Basmati or Jasmine rice, rinsed to remove excess starch.
• Chicken Broth: 3 cups, low sodium to control salt content, provides moisture for cooking the rice and adds flavor.
• Lemons: 2 medium, one juiced for the marinade and one sliced for roasting, providing bright, citrusy flavor.
• Fresh Herbs: 2 tablespoons each of chopped fresh rosemary, thyme, and parsley, offering aromatic and earthy notes.
• Garlic: 4 cloves, minced, adds a pungent and savory base flavor.
• Olive Oil: 3 tablespoons, extra virgin, for sautéing and adding richness.
• Onion: 1 medium, chopped, provides a foundational savory flavor.
• Carrots: 2 medium, chopped, adds sweetness and texture.
• Celery: 2 stalks, chopped, contributes aromatic depth and subtle flavor.
• Salt and Black Pepper: To taste, essential for seasoning and enhancing all the flavors.
• Red Pepper Flakes (Optional): ¼ teaspoon, for a touch of heat.

Instructions for One-Pan Lemon Herb Chicken & Rice

This recipe is incredibly straightforward, making it perfect for busy weeknights. The magic lies in layering the flavors and allowing everything to cook together in harmony. Follow these simple steps to create a delicious and satisfying meal:

1. Preheat Your Oven and Prepare the Pan: Begin by preheating your oven to 400°F (200°C). While the oven is heating, select a large oven-safe skillet or a 9×13 inch baking dish. Ensure your chosen pan is large enough to comfortably hold all the ingredients in a single layer, allowing for even cooking. A cast iron skillet works wonderfully for this recipe, as it retains heat beautifully and creates a slightly crispy bottom to the rice, but any large oven-safe skillet or baking dish will do.
2. Sauté the Aromatics: Place your skillet or baking dish over medium heat on the stovetop. Add olive oil and let it heat up for a moment until shimmering. Add the chopped onion, carrots, and celery to the pan. Sauté these vegetables for about 5-7 minutes, or until the onions become softened and translucent and the carrots and celery start to become tender. Stir occasionally to prevent burning and ensure even cooking. Sautéing these vegetables first builds a flavorful base for the entire dish, releasing their natural sweetness and aromas.
3. Add Garlic and Herbs: Once the vegetables are softened, add the minced garlic and red pepper flakes (if using) to the pan. Cook for another minute, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. Next, stir in the chopped fresh rosemary and thyme. These herbs infuse the vegetables with their aromatic oils, creating a wonderful herbaceous layer of flavor that will permeate the entire dish. Cook for another minute to allow the herbs to become fragrant and release their essential oils.
4. Prepare the Chicken and Rice: Remove the skillet from the heat. Rinse the long grain rice in a fine-mesh sieve under cold running water until the water runs clear. This step removes excess starch from the rice, which helps prevent it from becoming gummy during cooking. Add the rinsed rice directly to the skillet with the sautéed vegetables. Stir to combine the rice with the vegetables and herbs, ensuring it’s evenly distributed.
5. Add Lemon Juice and Broth: Pour the chicken broth into the skillet, ensuring it covers the rice and vegetables. Squeeze the juice of one lemon over the rice and vegetables. The lemon juice adds a bright, citrusy note that complements the herbs and chicken beautifully. Season generously with salt and black pepper. Taste the broth and adjust seasoning as needed. Remember that the chicken will also release some salt and flavor as it cooks.
6. Arrange the Chicken and Lemon Slices: Place the chicken pieces (thighs or breasts) on top of the rice mixture, nestling them slightly into the rice. Arrange the lemon slices around and on top of the chicken. The lemon slices will not only infuse the chicken with their citrusy flavor as they roast but will also become beautifully caramelized and edible. If using bone-in, skin-on chicken thighs, ensure the skin is facing upwards for optimal crisping.
7. Bake in the Oven: Cover the skillet or baking dish tightly with aluminum foil. This is crucial as it traps steam and allows the rice to cook properly and the chicken to become tender. Place the covered skillet in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for another 20-30 minutes, or until the chicken is cooked through and the rice is tender and has absorbed most of the liquid. The internal temperature of the chicken should reach 165°F (74°C) to ensure it’s cooked safely. If using boneless, skinless chicken breasts, they may cook slightly faster, so check for doneness around the 20-minute mark after removing the foil.
8. Rest and Garnish: Once the chicken is cooked through and the rice is tender, remove the skillet from the oven. Let the dish rest for 5-10 minutes before serving. This resting period allows the juices in the chicken to redistribute, resulting in more tender and flavorful meat, and allows the rice to finish absorbing any remaining liquid. Before serving, garnish with fresh parsley. Fluff the rice gently with a fork before serving to ensure it’s light and airy.
9. Serve and Enjoy: Serve the One-Pan Lemon Herb Chicken & Rice hot, directly from the skillet or baking dish. Each serving should include a piece of chicken, a generous portion of flavorful rice, and some of the roasted vegetables and caramelized lemon slices. The dish is a complete meal on its own, but you can also serve it with a simple side salad or steamed green vegetables for a more balanced meal. Enjoy the delightful flavors and the ease of cleanup that comes with this amazing one-pan recipe!

Nutrition Facts for One-Pan Lemon Herb Chicken & Rice (Per Serving, Estimated)

(Nutritional values are estimates and may vary based on specific ingredients and portion sizes)

• Serving Size: 1 serving (approx. 1.5 cups)
• Calories: 450-550 kcal
• Protein: 35-45g

Preparation Time for One-Pan Lemon Herb Chicken & Rice

• Prep Time: 20 minutes (chopping vegetables, preparing chicken, mixing ingredients)
• Cook Time: 50-60 minutes (baking time in the oven)
• Total Time: Approximately 1 hour 10 minutes (from start to finish)

This One-Pan Lemon Herb Chicken & Rice recipe is fantastic because it minimizes prep and cleanup time. Most of the time is hands-off oven time, allowing you to focus on other tasks while dinner cooks itself!

How to Serve One-Pan Lemon Herb Chicken & Rice

This versatile dish can be served in numerous ways to create a complete and satisfying meal. Here are some serving suggestions:

• Classic Family Style: Serve directly from the pan in the center of the table. Let everyone help themselves to chicken, rice, and roasted vegetables. This is perfect for casual family dinners.
• Individual Plates: Portion out servings onto individual plates, ensuring each plate has a piece of chicken, a generous scoop of rice, and some roasted vegetables. Garnish each plate with a sprig of fresh parsley or a lemon wedge for an elegant touch.
• With a Side Salad: Pair this hearty dish with a light and refreshing side salad. A simple green salad with a lemon vinaigrette or a cucumber and tomato salad complements the richness of the chicken and rice perfectly.
• Alongside Steamed Vegetables: Add some steamed green vegetables like broccoli, green beans, or asparagus to increase the vegetable content and create a more balanced meal. The bright green color of the vegetables also adds visual appeal to the plate.
• With Crusty Bread: Serve with a side of crusty bread or garlic bread for soaking up the flavorful juices from the pan. A warm, crusty loaf is always a welcome addition to a comforting meal like this.
• Lemon Wedges for Extra Zest: Offer extra lemon wedges on the side for those who like an extra burst of citrus flavor. A squeeze of fresh lemon juice just before serving brightens up the dish even more.
• Yogurt or Tzatziki Sauce: For a Mediterranean twist, serve with a dollop of plain Greek yogurt or homemade tzatziki sauce. The cool and creamy sauce provides a lovely contrast to the warm and savory chicken and rice.
• Make it a Bowl Meal: Create a trendy bowl meal by serving the chicken and rice over a bed of spinach or kale. Add some extra toppings like crumbled feta cheese, Kalamata olives, or sun-dried tomatoes for added flavor and texture.

Additional Tips for Perfect One-Pan Lemon Herb Chicken & Rice

To ensure your One-Pan Lemon Herb Chicken & Rice turns out perfectly every time, consider these helpful tips:

1. Choose the Right Chicken: Bone-in, skin-on chicken thighs are highly recommended for this recipe as they stay incredibly juicy and flavorful during baking. However, boneless, skinless chicken breasts can be used for a leaner option. If using breasts, be mindful that they cook faster and can dry out more easily, so keep a close eye on them and consider reducing the baking time slightly.
2. Don’t Skip Rinsing the Rice: Rinsing the rice before cooking is a crucial step, especially with long grain rice. Rinsing removes excess starch, which prevents the rice from becoming sticky or gummy. Rinse the rice in a fine-mesh sieve until the water runs clear.
3. Use Fresh Herbs for Best Flavor: Fresh herbs make a significant difference in the flavor of this dish. While dried herbs can be substituted in a pinch, fresh rosemary, thyme, and parsley provide a much brighter and more aromatic flavor. If you must use dried herbs, use about half the amount specified for fresh herbs.
4. Adjust Liquid as Needed: The amount of chicken broth may need slight adjustments depending on your oven and the type of rice used. If the rice seems to be drying out too quickly during baking, add a little more broth, about ¼ cup at a time. Conversely, if there is still too much liquid at the end of the cooking time, remove the foil and bake for a few more minutes to allow the excess liquid to evaporate.
5. Customize Your Vegetables: Feel free to add or substitute vegetables based on your preferences and what you have on hand. Bell peppers, zucchini, mushrooms, or peas would all be delicious additions. Add heartier vegetables like potatoes or sweet potatoes along with the carrots and celery, ensuring they are chopped into similar sizes for even cooking.
6. Spice it Up (or Tone it Down): Adjust the level of spice to your liking. The ¼ teaspoon of red pepper flakes adds a subtle warmth, but you can increase it for more heat or omit it entirely if you prefer a milder dish. You can also add a pinch of cayenne pepper or a drizzle of hot sauce for extra spice.
7. Make it Ahead and Reheat: One-Pan Lemon Herb Chicken & Rice is a great make-ahead meal. You can prepare it completely and store it in the refrigerator for up to 3 days. Reheat it in the oven at 350°F (175°C) covered with foil until heated through, or gently reheat individual portions in the microwave. Adding a splash of chicken broth when reheating can help to rehydrate the rice if it has dried out slightly.
8. Crispy Chicken Skin Tip: For extra crispy chicken skin, after removing the foil for the last 20-30 minutes of baking, you can broil the chicken for the last 2-3 minutes. Keep a very close eye on it to prevent burning. Alternatively, you can pat the chicken skin dry with paper towels before placing it in the pan, and ensure the skin is facing upwards during baking to maximize crisping.

FAQ About One-Pan Lemon Herb Chicken & Rice

Here are some frequently asked questions about making One-Pan Lemon Herb Chicken & Rice:

Q1: Can I use brown rice instead of white rice?

A: Yes, you can use brown rice, but you will need to adjust the cooking time and liquid amount. Brown rice takes longer to cook than white rice and requires more liquid. Increase the chicken broth to 3 ½ – 4 cups and extend the covered baking time to about 45 minutes, and the uncovered baking time to 30-40 minutes, or until the brown rice is tender. Check the rice for doneness and add more broth if needed during cooking.

Q2: Can I make this recipe with boneless, skinless chicken breasts?

A: Absolutely! Boneless, skinless chicken breasts are a leaner option and work well in this recipe. However, they tend to cook faster and can dry out more easily than chicken thighs. Reduce the overall baking time, especially the uncovered baking time, and check for doneness around the 20-minute mark after removing the foil. Ensure the internal temperature reaches 165°F (74°C). You might also consider adding a tablespoon of butter or olive oil to the pan for added moisture if using chicken breasts.

Q3: Can I freeze One-Pan Lemon Herb Chicken & Rice?

A: Yes, this dish freezes well, making it perfect for meal prepping or leftovers. Allow the chicken and rice to cool completely before transferring it to freezer-safe containers. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then reheat in the oven or microwave until heated through. Adding a splash of chicken broth when reheating can help to prevent the rice from drying out.

Q4: I don’t have fresh herbs, can I use dried herbs?

A: While fresh herbs are recommended for the best flavor, you can use dried herbs as a substitute. Use about half the amount of dried herbs as you would fresh herbs. For this recipe, use about 1 teaspoon each of dried rosemary, thyme, and parsley. Add the dried herbs along with the garlic when sautéing the vegetables to allow them to bloom and release their flavor.

Q5: My rice is still crunchy after baking, what went wrong?

A: If your rice is still crunchy, it likely needs more liquid and cooking time. Add another ½ cup of chicken broth to the pan, cover it back with foil, and return it to the oven for another 10-15 minutes, or until the rice is tender. Ensure your oven temperature is accurate and that the pan is tightly covered with foil to trap steam during cooking.

Q6: Can I add other vegetables to this recipe?

A: Yes, this recipe is very versatile, and you can easily add other vegetables. Good additions include bell peppers, zucchini, mushrooms, asparagus, green beans, peas, potatoes, or sweet potatoes. Add heartier vegetables like potatoes or sweet potatoes along with the carrots and celery, ensuring they are chopped into similar sizes. Add softer vegetables like zucchini, mushrooms, or bell peppers during the last 20 minutes of baking to prevent them from becoming mushy.

Q7: Can I make this recipe vegetarian?

A: To make this recipe vegetarian, simply omit the chicken. You can add other protein sources like chickpeas, cannellini beans, or tofu for a heartier vegetarian meal. Roasting vegetables like broccoli or cauliflower in place of the chicken would also be delicious. You might want to consider using vegetable broth instead of chicken broth to keep it fully vegetarian.

Q8: How do I prevent the chicken skin from sticking to the pan?

A: To prevent chicken skin from sticking, ensure you are using enough olive oil in the pan initially. Also, using a well-seasoned cast iron skillet or a non-stick baking dish can help. When arranging the chicken in the pan, make sure there is a little space between each piece, and avoid overcrowding the pan. If you are worried about sticking, you can lightly grease the bottom of the pan with olive oil before adding the vegetables.

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