For an easy evening meal, make this one-pan lemon chicken and rice: golden chicken thighs cook with rice, onion, peas, and a bright lemon broth. It is a flexible, satisfying dinner with familiar ingredients, and the rice absorbs the savory cooking juices as everything finishes together.
Ingredients
- 4 bone-in, skin-on chicken thighs, about 2 lb (900 g)
- 1 tsp (5 g) kosher salt, divided
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 2 garlic cloves, about 2 tsp (6 g) minced
- 1½ cups (285 g) long-grain white rice, rinsed and drained
- 2½ cups (600 ml) low-sodium chicken broth
- 1 tsp (2 g) dried oregano
- 1 lemon, finely zested and juiced, about 2 tbsp (30 ml) juice
- 1 cup (130 g) frozen peas
- 2 tbsp (8 g) chopped fresh parsley
Instructions
- Prepare the ingredients. Pat the chicken thighs dry with paper towels. Season all over with ¾ tsp (4 g) of the salt and the pepper. Rinse the rice in a fine-mesh sieve under cold water until the water runs mostly clear, then drain it well. Chop the onion and garlic, and zest and juice the lemon.
- Brown the chicken. Heat the olive oil in a deep, lidded skillet or Dutch oven over medium heat. Put the thighs in skin-side down and cook for 7–9 minutes, without shifting them much, until the skin is deep golden. Turn and cook for 2 minutes. Transfer the chicken to a plate; it will finish cooking later. If the pan has more than about 1 tablespoon of rendered fat, carefully spoon off the excess.
- Soften the onion and toast the rice. Add the onion to the pan and cook for 4 minutes, stirring and scraping up browned bits. Add the garlic and oregano and stir for 30 seconds. Add the drained rice and remaining ¼ tsp (1 g) salt; stir for 1 minute so the grains are coated and lightly toasted.
- Add broth and chicken. Pour in the chicken broth and lemon juice, and stir once to distribute the rice. Bring to a gentle boil. Arrange the chicken thighs skin-side up on top, along with any juices from the plate. Cover tightly, reduce the heat to low, and simmer for 25 minutes. Keep the lid on so the rice cooks evenly; if the liquid boils vigorously, lower the heat.
- Finish the rice and check the chicken. Scatter the frozen peas and lemon zest over the rice around the chicken. Cover again and cook for 5–8 minutes, until the peas are hot and the rice is tender. Check the thickest part of each thigh with a food thermometer, avoiding the bone: USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If needed, cover and continue cooking, checking again after a few minutes.
- Rest and serve. Turn off the heat and leave the covered pan for 5 minutes so the rice can settle. Sprinkle with parsley, fluff the rice gently with a fork, and serve the thighs over it with the lemony peas.
Tips
- Drying the chicken well is key to browning its skin. If the thighs are very wet, pat them thoroughly before seasoning; crowded thighs may need to brown in two batches.
- Use a skillet with a well-fitting lid. If your lid leaks steam, place a sheet of foil over the pan before covering to help the rice cook through.
- Long-grain white rice is important for the stated liquid ratio and cooking time. Brown rice needs more liquid and substantially longer cooking, so do not substitute it without adjusting the method.
- For boneless, skinless thighs, brown for about 3 minutes per side and begin checking doneness after the rice has simmered for 20 minutes. Still use a thermometer and reach 165°F (74°C).
Serving Suggestions
This is a complete meal of chicken, rice, and peas, but a crisp salad with cucumber, tomatoes, or leafy greens adds a fresh contrast. Steamed green beans or roasted broccoli also work well; serve them alongside rather than stirring them into the pan, so the rice stays fluffy. Put lemon wedges on the table for anyone who wants extra brightness. If you like a little heat, offer crushed red pepper separately.
Variations
Swap the peas for 1 cup (150 g) of chopped green beans or diced bell pepper, adding them with the broth so they soften as the rice cooks. For a Mediterranean-leaning flavor, replace the oregano with 1 tsp (2 g) dried thyme and stir ¼ cup (35 g) chopped pitted olives through the rice at the end. For a dairy-free meal, the recipe needs no changes; it contains no dairy. You can also use four bone-in chicken drumsticks in place of the thighs, but check each piece for 165°F (74°C) because their size affects cooking time.
Storage and Reheating
Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours of cooking. Keep for 3–4 days in the refrigerator, or freeze for up to 2 months for best quality. Thaw frozen portions overnight in the refrigerator. Reheat only the portion you plan to eat, covered in the microwave or in a covered skillet with a spoonful of broth or water to loosen the rice. Stir the rice partway through and heat until the center reaches 165°F (74°C); check chicken with a thermometer as well. Discard cooked food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes. Boneless thighs cook faster, so brown them briefly and start checking for doneness earlier, while the rice cooks. Use a food thermometer to confirm 165°F (74°C); if they reach temperature before the rice is ready, remove them temporarily and return them to the pan for serving.
Why is my rice still firm?
The heat may have been too low, the lid may not have sealed well, or the rice may not have been long-grain white rice. Add 2–3 tbsp (30–45 ml) hot broth or water, cover, and cook over low heat for another 5 minutes before checking again.
Can I make it with chicken breast?
You can, but lean breast meat is easier to overcook during the rice’s longer cooking time. Use large pieces, brown briefly, and check their temperature early; once they reach 165°F (74°C), remove them while the rice finishes, then return them to the pan.
Can I prepare the ingredients ahead?
Yes. Chop the onion and garlic and measure the rice and seasonings up to a day ahead, keeping them covered in the refrigerator as appropriate. For best texture, brown and cook the rice shortly before serving rather than leaving it warm for an extended period.
Can I make this without peas?
Yes. Leave them out or use an equal quantity of frozen corn or chopped green beans. Add corn with the peas near the end; add raw green beans with the broth so they have enough time to cook.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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