Weeknight One-Pot: Lemon Garlic Chicken and Rice

Prep time: 10 minutes • Cook time: 30 minutes • Serves: 4

When the calendar is full and you still want dinner that feels like a hug, this lemon garlic chicken and rice recipe steps in. It balances bright citrus, savory garlic, and tender chicken in a single pan—making cleanup fast and satisfying.

Why this recipe works

This dish follows a simple one-pot logic: sear protein to build flavor, deglaze to capture those fond bits, then cook the grain in seasoned liquid. The rice steams in the same pot, absorbing aromatics and juices for an integrated texture that doesn't require babysitting.

"One-pot meals are about strategic layering—heat, time, and seasoning—so each ingredient finishes in harmony."

Ingredients

• 4 bone-in, skin-on chicken thighs (or 4 boneless thighs)
• 1½ cups long-grain rice (jasmine or basmati)
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• Zest and juice of 1 large lemon
• 3 cups low-sodium chicken broth
• 1 tsp smoked paprika
• ½ tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Method

1. Pat the chicken dry and season generously with salt, pepper, and smoked paprika. Heat 2 tbsp olive oil in a heavy skillet or Dutch oven over medium-high heat.
2. Sear the chicken skin-side down until deeply golden and crisp, about 6–8 minutes. Flip and sear the other side for 2 minutes. Transfer to a plate.
3. Lower heat to medium, add remaining 1 tbsp olive oil, sauté onion until translucent (4–5 minutes), then add garlic and cook 30 seconds until fragrant.
4. Stir in rice and oregano, coating grains in the oil for 1–2 minutes to toast slightly. Add lemon zest and juice, then pour in the broth. Scrape any browned bits from the bottom—this is flavor gold.
5. Return chicken to the pot, skin-side up, nestling into the rice. Bring to a simmer, then reduce heat to low, cover tightly, and cook 18–20 minutes until rice is tender and chicken reaches 165°F (74°C).
6. Remove from heat and let sit, covered, for 5 minutes. Fluff rice gently with a fork, garnish with parsley, and serve with lemon wedges.

Troubleshooting & Tips

• Rice too firm: Add ¼ cup extra broth and continue cooking 3–5 minutes with lid on.
• Chicken skin soggy: Briefly broil skin-side up for 2–3 minutes after cooking—watch closely.
• Substitutions: Use boneless skinless chicken, reducing initial sear time; swap brown rice—adjust liquid and time (about 40–45 minutes).

Variations

You can riff on this template easily.

• Mediterranean: Add ½ cup chopped sun-dried tomatoes, a handful of olives, and finish with crumbled feta.
• Herb-forward: Stir in chopped dill and mint and swap lemon for a splash of white wine.
• Veggie boost: Add diced carrots and peas in step 4 for color and nutrition; they’ll cook through in the same timeframe.

Nutritional snapshot

Per serving (approximate): 520 kcal, 34g protein, 38g carbs, 20g fat. Using boneless skinless chicken lowers fat and calories.

Make ahead & storage

Store leftovers in an airtight container up to 3 days. Reheat gently with a splash of water or broth to refresh the rice. This dish freezes well; separate into portions and freeze up to 2 months.

Why we love it

This is foolproof, adaptable comfort food: it brings home-cooked flavor with minimal fuss, and the method teaches foundational one-pot technique that transfers to countless recipes.

Final thought

Next time you need dinner that feels special without effort, reach for a single heavy pan and a lemon. The bright acidity elevates simple ingredients into something memorable.