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Zesty One-Pan Lemon Garlic Chicken & Rice

A flavorful one-pan meal featuring tender chicken thighs, fluffy rice, and vibrant vegetables, all infused with fresh lemon and garlic.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs Tender and juicy, perfect for absorbing flavors.
  • 1 cup long-grain white rice Provides the ideal base for the savory flavors to meld.
  • 1.5 cups low-sodium chicken broth Adds depth and richness to the rice.
  • 1 cup frozen peas Bright and sweet, they create vibrant pops of color.
  • 0.5 cup diced carrots Fresh and crunchy, adding natural sweetness.
  • 0.5 cup chopped fresh parsley A vibrant herb for a fresh finish.
  • 4 cloves garlic, minced Aromatic and flavorful, a must-have in any savory dish.
  • 1 zest of lemon Adds brightness and zing, elevating the flavors.
  • 0.25 cup freshly squeezed lemon juice Enhances the dish’s tanginess.
  • 2 tablespoons olive oil For searing the chicken and sautéing the veggies.
  • 0.5 teaspoon smoked paprika Adds warmth and a smoky flavor.
  • 0.25 teaspoon red-pepper flakes Optional: A hint of spice if you dare!
  • Salt and freshly ground black pepper, to taste Essential for seasoning.

Method
 

Preparation
  1. Pat the chicken thighs dry with a paper towel. Season them generously with salt, pepper, and smoked paprika.
  2. In a bowl, whisk together the lemon juice, zest, minced garlic, olive oil, and red-pepper flakes if using. Pour half of this mixture over the seasoned chicken thighs and let them rest for 10-15 minutes.
Cooking
  1. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the chicken thighs and sear for about 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
  2. In the same skillet, pour in the remaining marinade, scraping up any browned bits. Simmer for about 30 seconds.
  3. Stir in the rice, frozen peas, and diced carrots. Pour chicken broth over the mixture.
  4. Nestle the seared chicken on top of the rice and transfer to the oven. Bake at 375°F (190°C) for 15-20 minutes.
  5. Once cooked, remove from the oven and let it sit for about 5 minutes. Sprinkle parsley before serving.

Notes

Chef’s Secrets: Allow the chicken to come to room temperature before cooking for even cooking. Optional Extras: Feel free to add bell peppers or fresh spinach. If you have leftover rice, use that instead of uncooked rice, adjusting cooking time.