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Easy One-Pan Lemon Pepper Chicken and Rice

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A quick and easy one-pan meal featuring crispy lemon pepper chicken thighs cooked with flavorful rice, perfect for weeknight dinners with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 cup long-grain white rice, rinsed
  • 2 fresh lemons, zest and juice
  • 1 teaspoon freshly cracked black pepper
  • 3 garlic cloves, minced
  • 2 cups low sodium chicken broth
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Salt to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and freshly cracked black pepper. Zest and juice the lemons, mince the garlic, and rinse the rice under cold water until the water runs clear.
  2. Heat olive oil and butter in a large oven-safe skillet over medium-high heat. When the butter is melted and foamy, place the chicken thighs skin-side down. Cook without moving for 5-7 minutes until the skin is golden and crispy. Flip and cook the other side for 3 minutes. Remove chicken and set aside.
  3. Lower heat to medium. Add minced garlic to the pan and stir for about 30 seconds until fragrant. Add rinsed rice and stir to coat every grain with the buttery garlic mixture. Toast rice for 2-3 minutes.
  4. Pour in chicken broth, lemon juice, and half of the lemon zest. Stir gently and bring to a simmer. Taste and adjust salt and pepper as needed.
  5. Nestle the browned chicken thighs skin-side up on top of the rice. Cover the skillet with a lid or foil, reduce heat to low, and simmer gently for 18-20 minutes without lifting the lid.
  6. Preheat the oven broiler. After the rice is tender and chicken reaches an internal temperature of 165°F, place the skillet under the broiler for 3-5 minutes to crisp the skin. Watch closely to avoid burning.
  7. Remove from oven, sprinkle with chopped fresh parsley and remaining lemon zest. Let rest for a couple of minutes before serving.

Notes

Pat chicken skin dry before cooking to ensure crispiness. Do not lift the lid while simmering to allow rice to cook evenly. If rice is undercooked after 20 minutes, add a splash more broth or water and cook longer. For a spicy kick, add crushed red pepper flakes with garlic. Can substitute chicken breasts but reduce cooking time to 12-15 minutes covered before broiling.

Nutrition

Keywords: one-pan, lemon pepper chicken, chicken and rice, quick dinner, easy recipe, weeknight meal, crispy chicken skin

Find it online: https://chrisfeasts.com/easy-one-pan-lemon-pepper-chicken-and-rice-recipe-for-quick-dinners/