I like recipes that don’t leave me with a sink full of dishes, and this chicken and rice is just that. It’s straightforward, flavorful, and everything cooks together in one pan. Perfect if you want something homey without a lot of fuss.
The Story Behind This Recipe
I first made this dish on a weeknight when I had just enough time and energy to cook, but still wanted something tasty and filling. Chicken thighs usually come through for me because they stay moist and are forgiving if you don’t babysit them too much. Plus, the lemon herb rice soaks up all the pan juices, making it easy to eat right out of the skillet.
What I like most is tossing everything into the pan, bringing it to a simmer, and then letting it finish cooking undisturbed. It gives me a few minutes to clean up or prep a quick salad while the food does its thing. The lemon adds just a little brightness that cuts through the richness of the chicken without being overpowering.
I usually serve it straight from the pan and have noticed that guests often grab seconds—mostly because the rice feels homemade and comforting. It’s just simple, weeknight-friendly cooking without any complicated techniques or exotic ingredients. Plus, the leftovers reheat well so it’s saved for lunches the next day.
If you have fresh herbs on hand, toss them in at the end for a punch of green. It’s a practical, straightforward dinner that doesn’t punish you with extra steps or hard-to-find items, but still tastes like you spent time on it. That’s my kind of cooking on busy nights.
Cuisine: American
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or thyme for garnish (optional)
Instructions
- Step 1. Preheat oven to 375°F (190°C).
- Step 2. Heat olive oil in an oven-safe large skillet over medium-high heat.
- Step 3. Season chicken thighs with salt and pepper. Place them skin-side down in the skillet and brown for about 5-7 minutes until the skin is crisp and golden. Flip and cook for 2 more minutes. Remove chicken and set aside.
- Step 4. In the same skillet, reduce heat to medium and add the diced onion. Cook until soft and translucent, about 3-4 minutes.
- Step 5. Add minced garlic, lemon zest, thyme, and oregano, and cook for 1 minute until fragrant.
- Step 6. Stir in the rice, coating it in the onion and garlic mixture.
- Step 7. Pour in chicken broth and lemon juice, and season with a little salt and pepper.
- Step 8. Nestle the browned chicken thighs back into the skillet on top of the rice, skin-side up.
- Step 9. Transfer the skillet to the oven and bake uncovered for 25 minutes, or until the rice is tender and chicken is cooked through (internal temperature should reach 165°F).
- Step 10. Remove from oven. Let rest for 5 minutes before serving, garnished with fresh herbs if using.
Tips for Success
- Use bone-in, skin-on thighs for juicier, more flavorful meat.
- Make sure to brown the chicken skin well for better taste and texture.
- Don’t stir the rice once it’s in the oven to get a nice crust on the bottom.
- If you don’t have an oven-safe skillet, cook the rice and transfer everything to a baking dish before baking.
- Leftover rice can be reheated with a splash of broth or water to keep it moist.
Variations & Substitutions
- Swap out lemon for orange or lime juice for a twist on citrus flavor.
- Add vegetables like frozen peas or chopped spinach in the last 10 minutes of baking.
- Use brown rice, but increase the baking time and broth accordingly.
- Try boneless chicken thighs if you’re short on time; just reduce baking time slightly.
- Top with toasted almonds or pine nuts for some crunch.
