Easy One-Pan Lemon Garlic Chicken and Rice

This One-Pan Lemon Garlic Chicken and Rice is my go-to when I need dinner on the table fast without a pile of dishes. It’s a complete meal—protein, carbs, and veggies—all cooked in a single skillet, and the flavor is bright and savory with a hit of fresh lemon.

I’ve tested this recipe countless times to get the rice perfectly fluffy and the chicken golden and juicy. The key is browning the chicken first, then using the same pan to build a flavorful base for the rice. It’s a straightforward technique that delivers big results.

Whether you’re a busy parent or just want a no-fuss meal, this recipe is a reliable win. Plus, it’s easily customizable with whatever vegetables you have on hand.

About the Ingredients

1 1/2 lbs (680g) boneless, skinless chicken thighs

Thighs stay juicier than breasts. If using breasts, reduce cooking time by 3-4 minutes per side.

1 tablespoon olive oil

Use a high-heat oil like avocado if you have it; it has a higher smoke point.

1 medium yellow onion, diced

A sweet onion works too. For a milder flavor, use shallots.

4 cloves garlic, minced

Fresh garlic is best; jarred minced garlic can be used in a pinch but use 1.5 teaspoons.

1 cup (200g) long-grain white rice

Basmati or jasmine work well. Avoid instant rice as it will turn mushy.

1 1/2 cups (360ml) low-sodium chicken broth

Homemade or store-bought. Low-sodium lets you control the salt.

1 lemon, zested and juiced

Use a fresh lemon for best flavor. Bottled juice lacks the bright zest.

1 teaspoon dried oregano

Italian seasoning can be substituted with a different herb blend.

1/2 teaspoon salt

Adjust to taste; if using regular broth, reduce to 1/4 teaspoon.

1/4 teaspoon black pepper

Freshly ground is best.

1 cup (150g) frozen peas

Fresh or frozen; if using fresh, add them in the last 5 minutes of cooking.

2 tablespoons fresh parsley, chopped

For garnish. Dried parsley is less vibrant; use 2 teaspoons if needed.

Tips & Tricks

Don’t skip browning the chicken

it develops flavor and ensures the chicken stays juicy.

• Use a heavy-bottomed skillet (cast iron or stainless) for even heat and to prevent the rice from sticking.
• Let the rice rest for 5 minutes after cooking to allow it to steam and become fluffy.

Step-by-Step Instructions

1. Season and Brown Chicken

Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate; set aside.

2. Sauté Aromatics

In the same skillet, reduce heat to medium (325°F/165°C). Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.

3. Toast the Rice

Add rice to the skillet and stir to coat with the onion-garlic mixture. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted and smells nutty.

4. Add Liquids and Seasonings

Pour in chicken broth and lemon juice (about 2 tablespoons). Add lemon zest, oregano, salt, and pepper. Stir well, scraping any browned bits from the bottom of the pan.

5. Return Chicken and Simmer

Nestle the chicken thighs into the rice. Bring the liquid to a boil, then reduce heat to low (simmer, about 200°F/93°C). Cover and cook for 15 minutes.

6. Add Peas and Finish

After 15 minutes, sprinkle frozen peas over the rice (don’t stir). Cover and cook for an additional 5 minutes, or until the rice is tender and has absorbed the liquid.

7. Rest and Serve

Remove the skillet from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve with lemon wedges if desired.

Delicious Variations

Swap the chicken for shrimp

cook shrimp for 2-3 minutes per side and add them in the last 5 minutes with the peas.

Use brown rice

increase the broth to 2 cups and cook for 25 minutes before adding the peas.

• Add 1 cup of sliced mushrooms with the onion for an earthy flavor.

How to Store One-Pan Lemon Garlic Chicken and Rice

Frequently Asked Questions

Try this one-pan wonder tonight and let me know how it turns out! Leave a comment below or tag me on social media. Keep it real.

One-Pan Lemon Garlic Chicken and Rice

Quick and easy one-pan lemon garlic chicken and rice with juicy chicken and fluffy rice, ready in 40 minutes for a weeknight dinner.

★★★★½ 4.8 (156 ratings)

15 minPrep time35 minCook time4Servings420 kcalCalories

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🧂 Ingredients

• 1 1/2 lbs (680g) boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 cup (200g) long-grain white rice
• 1 1/2 cups (360ml) low-sodium chicken broth
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (150g) frozen peas
• 2 tablespoons fresh parsley, chopped

📋 Instructions

1. 1Season and Brown Chicken — Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate; set aside.
2. 2Sauté Aromatics — In the same skillet, reduce heat to medium (325°F/165°C). Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
3. 3Toast the Rice — Add rice to the skillet and stir to coat with the onion-garlic mixture. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted and smells nutty.
4. 4Add Liquids and Seasonings — Pour in chicken broth and lemon juice (about 2 tablespoons). Add lemon zest, oregano, salt, and pepper. Stir well, scraping any browned bits from the bottom of the pan.
5. 5Return Chicken and Simmer — Nestle the chicken thighs into the rice. Bring the liquid to a boil, then reduce heat to low (simmer, about 200°F/93°C). Cover and cook for 15 minutes.
6. 6Add Peas and Finish — After 15 minutes, sprinkle frozen peas over the rice (don’t stir). Cover and cook for an additional 5 minutes, or until the rice is tender and has absorbed the liquid.
7. 7Rest and Serve — Remove the skillet from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve with lemon wedges if desired.

👨‍🍳 Chef's Note: For extra flavor, use chicken broth instead of water and add a pat of butter at the end for richness.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 420 kcal · 32g protein · 45g carbs · 12g fat

Written by Diego Ramirez
Diego covers personal finance and side hustles, with a focus on creative ways to earn extra income. He writes from the perspective of a self-taught tinkerer who tests ideas himself, sharing what works and what doesn't. His approach is candid and numbers-driven, without the hype.