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One-Pan Lemon Garlic Chicken & Rice

This One-Pan Lemon Garlic Chicken & Rice is an easy, flavour-packed dinner featuring crispy, golden chicken thighs nestled on a bed of fluffy rice infused with garlic, shallots, fresh lemon, and herbs. Everything cooks together in one pan, allowing the rice to absorb all of the rich chicken drippings for maximum flavour with minimal cleanup. Perfect for busy weeknights or a comforting family meal, this recipe is simple to make but impressive enough to serve to guests.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Servings 4
Calories 640 kcal

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.
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