One-Pan Lemon Garlic Chicken & Rice
There’s something so satisfying about a meal that comes together in a single pan, especially when it’s packed with bright, fresh flavours. This One-Pan Lemon Garlic Chicken & Rice has quickly become one of our favourite weeknight dinners because it’s simple to make, incredibly comforting, and tastes like you spent far more time in the kitchen than you actually did.
Everything starts with perfectly seared chicken thighs, cooked until the skin is irresistibly crispy and golden. Instead of washing the pan, the shallots, garlic, and rice are cooked right in those flavourful drippings, allowing every bite to soak up all of the rich, savoury goodness. Fresh lemon zest, juice, and slices add just the right amount of brightness, creating a dish that’s rich without feeling heavy.
One of the best parts about this recipe is how little cleanup there is. The chicken finishes cooking directly on top of the rice, keeping it juicy while the rice absorbs the broth and all of the incredible flavours from the pan. By the time it’s ready, you have tender, fluffy rice, crispy chicken, and a complete meal that’s ready to serve straight from the stovetop.
Whether you’re looking for an easy weeknight dinner, a comforting meal for the family, or something impressive enough to serve guests, this recipe checks every box. Pair it with a simple green salad or your favourite roasted vegetables, and you’ve got a dinner that everyone will be asking for again and again.
If you make this One-Pan Lemon Garlic Chicken & Rice, we’d love to hear what you think! Leave a comment below, share your photos on social media, and tag @modernflavour so we can see your creations.
One-Pan Lemon Garlic Chicken & Rice
Equipment
- 1 3.9 Qt Saute Pan we used Zwilling MILLANO
Ingredients
- 6 bone-in skin-on chicken thighs
- Salt and black pepper to taste
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 shallot finely diced
- 4 cloves garlic minced
- 1½ cups long-grain white rice rinsed
- ¼ cup dry white wine optional
- 3 cups low-sodium chicken broth
- 1 lemon thinly sliced
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Pat the chicken thighs dry with paper towel. Season both sides with salt, pepper, and garlic powder.
- Heat the olive oil in a large sauté pan over medium-high heat. Place the chicken skin-side down and cook for 6 to 8 minutes until the skin is deeply golden and crispy. Flip and cook for another 2 minutes, then transfer to a plate.
- Reduce the heat to medium and add the butter. Stir in the shallot and cook for 2 minutes before adding the garlic. Cook for another minute until fragrant.
- Add the rinsed rice and stir continuously for 1 to 2 minutes to lightly toast it.
- Pour in the white wine, if using, and simmer until mostly evaporated.
- Stir in the chicken broth, lemon zest, lemon juice, and lemon slices.
- Return the chicken to the pan, placing it skin-side up on top of the rice.
- Cover with a lid, reduce the heat to low, and cook for 20 to 25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the heat and let rest, covered, for 5 minutes.
- Sprinkle with fresh parsley and serve with extra lemon wedges.
