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Best One-Pan Lemon Herb Chicken and Rice Recipe

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4.1 from 4 reviews

This one-pan Best Chicken and Rice recipe features tender, juicy chicken thighs marinated in a zesty lemon and herb mixture, seared to golden perfection, and then baked on a bed of aromatic rice cooked with spinach, garlic, and herbs. It’s a comforting, flavorful meal that’s easy to prepare and clean up, perfect for a wholesome family dinner.

Ingredients

Chicken Marinade

  • 5 chicken thighs (skin-on and bone-in)
  • 2 tablespoons olive oil
  • 2 lemons (juiced and zested, approx 1/4 cup juice)
  • 2 teaspoons Dijon mustard
  • 3 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Rice and Vegetables

  • 1 tablespoon olive oil
  • 1 yellow onion (diced)
  • 2 cups baby spinach (lightly packed and roughly chopped)
  • 2 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • 1 cup long grain white rice
  • 2 cups chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Garnish

  • Chopped parsley
  • Lemon zest or lemon slices

Instructions

  1. Make the Marinade: In a bowl, combine olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, dried oregano, dried thyme, salt, and black pepper. Stir well until all ingredients are fully mixed to create the aromatic marinade.
  2. Marinate the Chicken: Place the chicken thighs in a glass dish and pour the marinade over them. Turn each piece to coat evenly. Cover and refrigerate for at least 30 minutes, preferably up to overnight to enhance flavor.
  3. Preheat Oven and Sear Chicken: Preheat your oven to 350°F (175°C). Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken thighs skin-side down and cook for about 5 minutes until golden brown. Flip and cook another 5 minutes. Remove chicken to a plate and set aside. Reserve leftover marinade for later use.
  4. Clean Pan and Sauté Onions: Use tongs to scrape up browned bits from the skillet and blot some fat with paper towels, leaving a little grease. Add diced onions to the skillet and sauté for 1 to 2 minutes until translucent.
  5. Add Vegetables and Herbs: Stir in chopped spinach, minced garlic, dried oregano, salt, pepper, and the reserved marinade. Cook for about 30 seconds until spinach begins to wilt.
  6. Add Rice: Add the long grain white rice and stir thoroughly to coat the grains with the oil and vegetable mixture.
  7. Add Chicken Stock and Simmer: Pour in the chicken stock, stir well, and bring the mixture to a simmer on the stovetop.
  8. Bake the Chicken and Rice: Arrange the seared chicken thighs on top of the rice mixture. Cover the skillet with a lid or foil, then place it in the preheated oven. Bake for 35 minutes.
  9. Finish Baking: Remove the lid and return the skillet to the oven. Continue baking for an additional 10 minutes until the chicken is fully cooked through (internal temperature ~165°F) and the rice is tender.
  10. Rest the Dish: Let the chicken and rice rest in the skillet for 5 to 10 minutes. The rice may appear darker as the spinach and onions rise, so fluff gently with a fork to redistribute ingredients before serving.
  11. Serve and Garnish: Serve the dish topped with fresh chopped parsley and lemon slices or zest for added brightness and visual appeal.

Notes

  • Marinating the chicken longer (up to overnight) will deepen the flavor and tenderize the meat.
  • Use an ovenproof skillet to seamlessly transfer from stovetop to oven without transferring ingredients.
  • Covering the skillet during initial baking helps the rice cook evenly by trapping steam.
  • Make sure the chicken thighs reach an internal temperature of 165°F for safe consumption.
  • If you prefer, swap chicken thighs for boneless chicken breasts but adjust cooking times accordingly.
  • The lemon zest adds a fresh citrus aroma; feel free to increase if you enjoy a brighter lemon flavor.
  • Leftovers keep well refrigerated for up to 3 days and reheat beautifully.

Find it online: https://yumntasty.com/best-one-pan-lemon-herb-chicken-and-rice-recipe/