chicken and rice recipe
The Best chicken and rice recipe
What I love most about this recipe is how adaptable it is. You can keep it basic with just chicken, rice, and a few herbs, or you can dress it up with veggies, spices, or even a squeeze of lemon for brightness. It’s also a great way to use up leftover chicken if you’ve roasted a whole bird or have some shredded meat from another meal. Plus, it’s a balanced dish—lean protein from the chicken, fiber from the rice, and depending on how you tweak it, you can pack in extra nutrients with carrots, peas, or spinach. It’s filling without being heavy, and it reheats beautifully, so I always make extra for leftovers. If you’re looking for a go-to recipe that’s reliable, delicious, and family-approved, this is the one.
One-Pan Lemon Garlic Chicken and Rice
A flavorful and easy one-pan meal featuring tender chicken thighs, fragrant garlic, and zesty lemon rice. Perfect for a quick weeknight dinner with minimal cleanup.
🥘Ingredients
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 cup long-grain white rice (or basmati)
- 1 ¾ cups chicken broth
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 small onion, finely diced
- Zest and juice of 1 lemon
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
👨🍳Directions
-
1
Pat the chicken thighs dry with a paper towel and season both sides with paprika, garlic powder, oregano, salt, and black pepper. -
2
Heat olive oil in a large deep skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside. -
3
In the same skillet, melt the butter over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. -
4
Add the rice to the skillet and stir to coat it in the butter and aromatics. Pour in the chicken broth, lemon zest, lemon juice, salt, and black pepper. Stir to combine. -
5
Return the chicken to the skillet, placing it on top of the rice. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F). -
6
Remove the skillet from heat and let it rest, covered, for 5 minutes. Garnish with fresh parsley before serving.
🔧Equipment
- Large deep skillet with lid
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One-Pan Lemon Garlic Chicken and Rice Works
❓ Frequently Asked Questions About One-Pan Lemon Garlic Chicken and Rice
1. Can I use brown rice instead of white rice for this recipe?
Yes, you can substitute brown rice for white rice, but keep in mind that brown rice has a longer cooking time and requires more liquid. You may need to adjust the cooking time (usually 40-45 minutes) and add an extra ¼ to ½ cup of broth or water to ensure it cooks properly. The texture will also be chewier and nuttier.
2. How do I prevent my chicken from drying out while cooking?
To keep the chicken juicy, avoid overcooking it. Use a meat thermometer to check for doneness—chicken breasts should reach 165°F (74°C) internally. You can also brine the chicken beforehand (soak in saltwater for 30 minutes) or marinate it in olive oil, lemon juice, and herbs. Cooking the chicken with the skin on (if using thighs or drumsticks) also helps retain moisture.
3. Can I make this recipe in a slow cooker or Instant Pot?
Yes! For a slow cooker, add all ingredients (except rice) and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, then stir in cooked rice at the end. For an Instant Pot, sauté the chicken and aromatics first, then add rice and broth, and pressure cook for 8 minutes (natural release). Adjust liquid as needed—Instant Pot recipes often require slightly less broth.
4. What can I use instead of chicken broth if I don’t have any?
If you don’t have chicken broth, you can substitute it with:
– Vegetable broth (for a lighter flavor)
– Water + bouillon cubes (1 cube per cup of water)
– Water + a splash of soy sauce or Worcestershire sauce (for umami depth)
– Coconut milk (for a creamy, tropical twist—best with Thai-inspired versions)
5. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat:
– Microwave: Sprinkle a little water or broth over the rice, cover loosely, and heat in 30-second intervals.
– Stovetop: Warm in a pan with a splash of liquid (broth or water) over low heat, stirring occasionally.
– Oven: Cover with foil and bake at 350°F (175°C) for 15-20 minutes until heated through. Avoid over-reheating to prevent dryness.
