Lemon Chicken Rice

A wooden spoon lifting a seared chicken thigh topped with a lemon slice over a skillet of lemon rice.

This Lemon Chicken Rice is a one-pot meal made with bone-in chicken thighs seared until golden, then baked over long grain rice in a lemon and herb broth. The chicken browns on the stove first, which adds depth to the broth and gives the rice something to soak up as it cooks in the oven. Everything comes together in about 45 minutes, and since it's all done in one pot, cleanup is minimal.

Prep Time25

Cook Time20

Total Time45

Course: Main Dish

Cuisine: American

Keyword: lemon chicken, lemon chicken rice

Servings:

Calories: 435kcal

Ingredients

3 tbsp canola or vegetable oil
4 chicken thighs about 2 pounds bone in and skin on
1 tbsp kosher salt
1 tsp lemon pepper
½ tsp onion powder
¼ cup yellow onion diced
4 cloves garlic minced
2 ¼ cups low sodium chicken broth divided
2 tbsp lemon juice
1 cup long grain rice
2 tbsp fresh parsley chopped plus more for garnish
1 lemon sliced

Instructions

Preheat Oven: Preheat the oven to 375 degrees F.
Heat Oil and Season Chicken: Add canola or vegetable oil to an oven-proof Dutch oven. Heat over medium high heat. Season both sides of the chicken thighs with kosher salt, lemon pepper, and onion powder.
Sear Chicken: Sear 2 thighs at a time, skin side down, for 3-4 minutes until golden. Flip and sear the other side for 2 minutes. Remove to a plate and repeat with the remaining thighs.
Cook Aromatics: Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until softened. Add garlic and cook 1 minute.
Deglaze and Add Liquids: Pour in ¼ cup broth and scrape the bottom of the pot to release stuck bits. Add the remaining broth, lemon juice, rice, and parsley. Stir to combine.
Assemble: Return the chicken to the pot, skin side up, along with any juices. Lay lemon slices around the chicken.
Bake: Cover with the lid and bake for 20-24 minutes until the chicken reaches 165 degrees F and the rice is tender.
Rest: Remove the lid and let the pot sit for 5-10 minutes so the rice absorbs the last of the liquid. Serve right from the pot.

Notes

Refrigerator Storage: Store the chicken and rice in an airtight container in the refrigerator for up to 4 days. Keep the lemon slices and any extra herbs separate if you plan to add them when serving.

Reheating Instructions: Reheat in the microwave in short bursts or in the oven at 350°F, covered, until warmed through. Add a splash of broth or water if the rice seems dry.

Make Ahead: You can sear the chicken and cook the onions and garlic ahead of time, then keep them chilled until you’re ready to bake. Assemble and bake when ready to eat so the rice cooks properly and keeps a good texture.

Freezing: The chicken freezes well, but the rice can soften more than some people like. For the best texture, freeze the chicken and rice separately, then thaw in the fridge before heating.

Nutrition