Why You’ll Love This One Pan Chicken and Rice Recipe
Hey there, fellow food lovers! Are you craving a delicious, comforting meal that’s also incredibly easy to make? Then get ready to fall head over heels for this Ultimate One-Pan Lemon Herb Chicken and Rice Recipe! This isn’t just another chicken and rice dish; it’s a symphony of flavors and textures that will tantalize your taste buds. Imagine tender, juicy chicken pieces perfectly cooked alongside fluffy, flavorful rice, all infused with the bright zest of lemon and the fragrant aroma of fresh herbs. The best part? It’s all cooked in one pan! This means less cleanup, less stress, and more time to enjoy your amazing, home-cooked meal.
This recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. It’s also incredibly versatile – you can easily adjust the seasoning to your liking, making it a perfect blank canvas for your culinary creativity. Picture this: you’re coming home after a long day, the scent of lemon and herbs fills your kitchen, and in just minutes you have a complete, delicious dinner ready to serve. It’s the ultimate comfort food that’s both satisfying and healthy. The tender chicken, the fluffy rice, the burst of citrus – it’s a taste sensation that will leave you completely satisfied. Trust me, you’ll want to make this again and again!
What You’ll Need
This recipe calls for simple, everyday ingredients that you likely already have in your pantry. Let’s get started with the ingredient list:
- Bone-in, skin-on chicken thighs (about 1.5 lbs): These stay juicy and flavorful during cooking.
- Long-grain white rice (1 cup): The base of our delicious one-pan meal.
- Chicken broth (2 cups): Adds flavor and moisture to the rice.
- Lemon (1 large): Provides brightness and acidity to cut through the richness of the chicken.
- Fresh rosemary (2 sprigs): Adds a wonderfully earthy, piney aroma.
- Fresh thyme (2 sprigs): Contributes a subtle, slightly lemony flavor.
- Garlic (2 cloves), minced: Essential for adding depth of flavor.
- Olive oil (2 tablespoons): For sautéing the chicken and adding richness.
- Salt and pepper: To season the chicken and rice to perfection.
- Optional: Fresh parsley, for garnish.
Step-by-Step Instructions
Follow these simple steps to create your delicious one-pan chicken and rice masterpiece:
- Preheat your oven to 375°F (190°C). This ensures the chicken cooks evenly and the rice is perfectly fluffy. Don’t skip this step!
- Prepare the chicken: Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and a little bit of the minced garlic. This helps to create a flavorful crust.
- Sauté the chicken: Heat the olive oil in an oven-safe skillet (cast iron is ideal!) over medium-high heat. Brown the chicken thighs on both sides, about 3-4 minutes per side. This step adds depth of flavor and creates a beautiful sear.
- Add the aromatics: Add the minced garlic, rosemary, and thyme sprigs to the skillet. Cook for about 30 seconds, until fragrant. Don’t burn the garlic!
- Combine rice and broth: Stir in the rice and chicken broth. Make sure the rice is evenly distributed.
- Add lemon: Zest the lemon directly over the mixture, then add the juice. The zest adds a lovely aroma and bitterness, while the juice lends brightness.
- Bake: Cover the skillet tightly with a lid or aluminum foil. Bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender and has absorbed most of the liquid. Check the chicken’s internal temperature; it should reach 165°F (74°C).
- Rest and serve: Once cooked, remove the skillet from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Garnish: Garnish with fresh parsley (optional) before serving. A sprinkle of extra lemon zest also adds a beautiful touch.
Tips for Success
To ensure your one-pan chicken and rice turns out perfectly every time, here are a few helpful tips:
Use an oven-safe skillet: This is crucial for seamless transition from stovetop to oven. Cast iron is a great choice for even heat distribution. Ensure your skillet is oven-safe before starting!
Don’t overcrowd the pan: Overcrowding will prevent the chicken from browning properly and the rice from cooking evenly. Use a larger skillet if necessary.
Check the chicken’s internal temperature: Use a meat thermometer to ensure the chicken is cooked through to 165°F (74°C) to prevent foodborne illness.
Adjust cooking time as needed: Oven temperatures can vary. If the rice seems dry before the chicken is cooked through, add a splash more broth.
Let it rest: Allowing the dish to rest after cooking helps the juices redistribute, resulting in a more tender and flavorful meal.
Variations to Try
Feel free to experiment with different flavors and ingredients to customize this recipe to your taste:
Mediterranean Twist: Add crumbled feta cheese, Kalamata olives, and sun-dried tomatoes.
Spicy Kick: Incorporate a pinch of red pepper flakes or a dash of your favorite hot sauce.
Creamy Delight: Stir in a dollop of cream cheese or sour cream at the end of cooking.
Vegetarian Version: Replace the chicken with firm tofu, chickpeas, or vegetables like zucchini and bell peppers.
Gluten-Free Option: Ensure your broth is gluten-free if needed.
Storing and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm it in a skillet over medium heat or microwave until heated through. For best results, add a splash of water or broth to prevent drying out. Freezing is also possible; allow the dish to cool completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above.
Frequently Asked Questions
Q: Can I use boneless, skinless chicken thighs? A: Yes, you can, but they will cook faster. Reduce the cooking time and check for doneness frequently to prevent overcooking.
Q: What type of rice works best? A: Long-grain white rice is recommended for its texture and ability to absorb the liquid. Brown rice will also work but will require a longer cooking time.
Q: Can I add other vegetables? A: Absolutely! Feel free to add chopped vegetables like carrots, peas, or bell peppers along with the rice.
Q: How long does this dish last in the fridge? A: Properly stored in an airtight container, leftovers will last for up to 3 days in the refrigerator.
Q: Can I make this recipe ahead of time? A: While not recommended to completely cook ahead, you can prep the ingredients (chop vegetables, prepare chicken) in advance to save time on the day you plan to cook.
The Final Word
This Ultimate One-Pan Lemon Herb Chicken and Rice recipe is a true winner – a simple, delicious, and incredibly convenient meal perfect for any night of the week. The combination of juicy chicken, fluffy rice, and bright lemon is simply irresistible. The ease of one-pan cooking makes it a lifesaver for busy weeknights. Give this recipe a try, and I’m confident it will quickly become a family favorite! Let me know what you think in the comments below, and don’t forget to rate the recipe! Happy cooking!
One Pan Chicken and Rice
Ingredients
- * 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- * 1 tbsp olive oil
- * 1 onion chopped
- * 2 cloves garlic minced
- * 1 cup long-grain rice
- * 2 cups chicken broth
- * 1 cup water
- * 1 tsp dried oregano
- * 1 tsp dried basil
- * 1/2 tsp salt
- * 1/4 tsp black pepper
- * 1 14.5 oz can diced tomatoes, undrained
- * 1 cup frozen peas
- * 1/2 cup chopped fresh parsley optional, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a large oven-safe skillet or baking dish (approximately 9×13 inches).
- Heat olive oil in the skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 3-5 minutes. Stir in garlic and cook for another minute until fragrant.
- Stir in rice, chicken broth, water, oregano, basil, salt, and pepper. Bring to a simmer.
- Return chicken to the skillet. Nestle it into the rice mixture. Stir in the diced tomatoes (undrained) and spread evenly.
- Cover the skillet tightly with a lid or aluminum foil.
- Bake for 30 minutes. Remove the lid or foil, stir in frozen peas, and bake for another 10-15 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
- Garnish with fresh parsley, if desired. Let stand for 5 minutes before serving.