One-Pan Lemon Chicken and Rice

Name: One-Pan Lemon Chicken and Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 5 bone-in, skin-on chicken thighs (about 2.5 lbs); salt, to taste; black pepper, to taste; 2 tbsp olive oil; 3 cloves garlic, minced; 1.5 cups long-grain white rice; 1 lemon, zested and juiced; 1 can (10.5 oz) cream of chicken soup; 2 cups chicken broth; 1/4 tsp crushed red pepper flakes; 1 lemon, sliced; 2 tbsp fresh parsley, chopped

This one-pan lemon chicken and rice combines crispy-skinned chicken thighs with creamy, bright lemon-infused rice in a single skillet, making it an easy and budget-friendly weeknight dinner.

🌍American 🏷️One-pan meal 🏷️Chicken and rice 🏷️Chicken thighs 🏷️Lemon chicken Casserole

🏷️

🏷️Comfort food

-0:00

TikTok

Total

55 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

5 bone-in, skin-on chicken thighs (about 2.5 lbs)
salt, to taste
black pepper, to taste
2 tbsp olive oil
3 cloves garlic, minced
1.5 cups long-grain white rice
1 lemon, zested and juiced
1 can (10.5 oz) cream of chicken soup
2 cups chicken broth
1/4 tsp crushed red pepper flakes
1 lemon, slicedoptional
2 tbsp fresh parsley, choppedoptional

12 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat oven to 400°F (200°C).
2
Pat chicken thighs dry and season generously on both sides with salt and pepper.
3
Heat olive oil in a large, oven-safe skillet over medium-high heat.
4
Carefully place chicken thighs skin-side down in the hot pan. Sear for 5-7 minutes without moving, until the skin is golden brown and crispy.
5
Flip the chicken and cook for another 2-3 minutes on the other side.
6
Remove the chicken from the skillet and set aside on a plate.
7
Reduce heat to medium. Add minced garlic to the pan and sauté for 30 seconds until fragrant.
8
Add the rice and stir constantly for 1-2 minutes to toast the grains in the chicken fat.
9
Stir in the lemon zest and juice.
10
Add the cream of chicken soup and chicken broth. Whisk to combine, scraping up any browned bits from the bottom of the pan.
11
Stir in the crushed red pepper flakes.
12
Return the chicken to the skillet, nestling it into the rice mixture with the skin side up. Pour in any juices from the plate.
13
Top the chicken with lemon slices for garnish.
14
Cover the skillet and transfer to the preheated oven. Bake for 30 minutes, or until the rice is tender and chicken is cooked through.
15
Carefully remove from the oven. Garnish with fresh parsley and serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Brown the chicken thighs skin-side down first over medium-high heat until skin is golden and crispy—this builds flavor and prevents rubbery skin later.
Don't skip zesting the lemon before juicing; the zest adds concentrated citrus flavor that fresh juice alone cannot deliver.
Stir the rice once after adding broth, then resist the urge to stir again—this helps rice cook evenly and absorb the creamy lemon broth.
Check rice doneness at 18–20 minutes; if it's still firm and liquid remains, cover and cook 2–3 minutes more. Overcooked rice becomes mushy.

Substitutions

Cream of chicken soup → heavy cream + cornstarch (simpler flavor, creamier texture)
Long-grain white rice → medium-grain or short-grain (texture will be slightly creamier)
Fresh lemon → 2 tablespoons bottled lemon juice (less bright flavor, but works in a pinch)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of chicken broth or water to restore creaminess.

Equipment

Large skillet (12-inch cast iron or stainless steel ideal for browning and even heat) · Instant-read thermometer (for checking chicken doneness)

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out easily. Reduce overall cooking time by 10–15 minutes and check for doneness earlier to avoid overcooking.

Why do the chicken thighs need to be skin-on?

The skin renders and crisps as it cooks, creating texture and flavor. It also keeps the meat moist and prevents drying during the longer cook time.

Can I make this ahead?

You can prep ingredients the day before, but cook the dish fresh for best results. Store leftovers covered in the refrigerator for up to 3 days and reheat gently with a splash of water.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C) at the thickest part of the thigh without touching bone. The skin should be golden brown and crispy.