Name: Lemon Chicken Rice
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 800 g bone-in (skin-on chicken thighs (about 4-6 thighs)); 1 tbsp olive oil; 1 large onion (finely chopped); 3 cloves garlic (minced); 300 g long-grain white rice (rinsed); 1 litre good-quality chicken stock (hot); 1 large lemon (zest and juice); 1 tsp dried oregano; 25 g unsalted butter (cold); 30 g fresh flat-leaf parsley (finely chopped); 1 tsp salt (or to taste); ½ tsp black pepper (freshly ground)

Spread the love

There are some dinners that just feel like sunshine in a bowl, and this Lemon Chicken Rice Recipe is absolutely one of them. It’s a vibrant, one-pan meal where tender chicken, fluffy rice, and a zesty lemon sauce all come together in the most wonderful way. We’re not just boiling rice and placing chicken on top; we’re cooking everything together, allowing the rice to absorb all those glorious, savoury juices from the chicken and the bright notes of garlic and lemon. This creates a depth of flavour that is just so satisfying.

The inspiration for this particular method came from a dish I had at a tiny, family-run trattoria on the Amalfi Coast. They served a simple chicken and rice dish, but the way the lemon infused everything was just magical. I spent ages trying to recreate that feeling at home, and after many attempts, this is the version that I’m truly proud of. Friends always ask me for this recipe after trying it at dinner parties, and it’s become a real staple in our house for a nourishing and uplifting midweek dinner.

It’s the kind of meal that works beautifully for a family dinner, but it’s also special enough to serve when you have guests over. The aromas that fill the kitchen as it cooks – garlic, sizzling chicken, fresh lemon – are absolutely divine and signal that something truly delicious is on its way. It’s a complete meal in one pan, which makes both cooking and cleaning up that much more manageable.

Recipe Overview

This one-pan lemon chicken and rice combines succulent, golden-brown chicken thighs with rice that’s simmered in a flavourful lemon and garlic-infused chicken stock. The result is a dish where every single grain of rice is packed with flavour. After a few tests, I found that stirring a knob of cold butter and fresh parsley through the rice at the very end creates an almost creamy texture in the sauce without any actual cream, making it feel wonderfully indulgent.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Difficulty: Easy

Why You’ll Love This Lemon Chicken Rice Recipe

Genuine Flavour: The chicken is beautifully tender, with a bright, zesty flavour from fresh lemon juice and zest. The rice isn’t just a side; it’s a star, cooked in the pan juices and chicken stock until it’s fluffy and rich with savoury notes of garlic and herbs.
Ready in Under an Hour: From start to finish, this dish comes together in about 45 minutes, making it an excellent choice for a weeknight dinner when you want something special without spending hours in the kitchen.
Flexible Recipe: You can easily adapt this to your liking. Stir in a large handful of fresh spinach at the end until it wilts, or add a cup of frozen peas for the last 5 minutes of cooking. If you’re not a fan of parsley, fresh dill or thyme would also work beautifully.
Great for Family Dinners: This is a complete meal in one pan, which makes serving so straightforward. It’s a balanced dish of protein and carbohydrates that always gets a warm reception at the dinner table. If you’re looking for other great chicken dinners, our Bang Bang Chicken Thighs is another family favourite.
Family Tested: My children adore this dish. They particularly love how the rice gets slightly crispy at the bottom of the pan while staying soft and fluffy on top. It’s a meal that feels both comforting and a little bit fancy.

Lemon Chicken Rice Recipe

⏱️ 15 min prep • 🍳 55 min cook • 👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients that work together to create something truly special. I always recommend using bone-in, skin-on chicken thighs as they release so much flavour into the rice, but boneless, skinless thighs work well too. For the stock, I often use Knorr Chicken Stock Pots as they have a really rich, homemade taste that elevates the whole dish.

800g bone-in, skin-on chicken thighs (about 4-6 thighs)
1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
300g long-grain white rice, rinsed
1 litre good-quality chicken stock, hot
1 large lemon, zest and juice
1 tsp dried oregano
25g unsalted butter, cold
30g fresh flat-leaf parsley, finely chopped
1 tsp salt, or to taste
½ tsp black pepper, freshly ground

Sophia’s Tip: Don’t be shy with the lemon zest! Zest the lemon directly over the pan at the end of cooking. This ensures all the fragrant essential oils go straight into the dish, giving it an incredible aromatic lift that you just don’t get from the juice alone.

How to Make Lemon Chicken Rice Recipe

The process for this one-pan wonder is very straightforward. The key is to build layers of flavour, starting with searing the chicken to get a lovely golden skin and rendering out some of the fat, which we then use to cook the rest of the dish.

Sear the Chicken: Pat the chicken thighs completely dry with a paper towel. This is crucial for getting crispy skin. Season them generously on all sides with salt and pepper. Heat the olive oil in a large, heavy-bottomed frying pan or shallow casserole dish over a medium-high heat. Place the chicken thighs skin-side down and cook for 6-8 minutes without moving them, until the skin is deeply golden brown and crisp. Flip and cook for another 3-4 minutes. Remove the chicken and set it aside on a plate.
Sauté the Aromatics: There should be a good amount of rendered chicken fat in the pan. If there’s more than two tablespoons, pour a little off. Reduce the heat to medium and add the chopped onion. Cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant.
Toast the Rice: Add the rinsed rice to the pan and stir it constantly for about 1-2 minutes. What works best for me is to make sure every grain is coated in the flavoured fat. This toasting step helps the rice absorb liquid more evenly and prevents it from becoming mushy.
Add Liquids: Pour in the juice of half the lemon to deglaze the pan, scraping up any tasty brown bits from the bottom with a wooden spoon. Pour in the hot chicken stock, add 1 teaspoon of salt and give everything a good stir.
Simmer Together: Bring the liquid to a lively simmer. Nestle the seared chicken thighs back into the rice, skin-side up. Make sure the liquid comes about halfway up the chicken pieces. Once it’s simmering again, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 20 minutes. Do not lift the lid during this time!
Rest and Finish: After 20 minutes, turn off the heat and let the pan stand, still covered, for another 5-10 minutes. This allows the rice to steam and become perfectly fluffy.
Final Touches: Remove the lid. Fluff the rice gently with a fork. Add the cold butter, the remaining lemon juice (or to taste), the zest from the whole lemon, and the chopped fresh parsley. Stir gently to combine, allowing the butter to melt into the rice and form a light, glossy sauce. Serve immediately, placing a chicken thigh on a bed of the delicious lemon rice.

Tips From My Kitchen

Temperature Control: Once you add the rice and stock, maintaining a gentle, steady simmer is key. If the heat is too high, the liquid will evaporate too quickly, and the bottom layer of rice may catch and burn before the rest is cooked through.
The Secret Step: I learned that resting the dish off the heat for 5-10 minutes after cooking is non-negotiable. It’s a technique used in many rice-based cuisines, and it truly makes a difference. It allows the moisture to redistribute evenly, ensuring every grain is perfectly cooked and tender, not wet.
Make-Ahead: While the full dish is best made fresh, you can get a head start by chopping your onion, mincing the garlic, and measuring out your rice and spices in advance. Store the prepped aromatics in an airtight container in the fridge for up to a day.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or chicken stock to loosen the rice, or in the microwave. Always ensure the chicken is heated through to a safe temperature. For guidance on reheating chicken, the Food Standards Agency provides helpful advice.

Equipment You’ll Need

You don’t need any highly specialised equipment for this recipe, just a few kitchen basics.

Large frying pan or shallow casserole dish with a tight-fitting lid (at least 30cm)
Sharp knife and cutting board
Mixing bowls
Wooden spoon or spatula
Tongs for turning the chicken

What to Serve With Lemon Chicken Rice Recipe

This is very much a one-pan meal, but a simple side dish can complement it wonderfully and add a fresh, green element.

Steamed Asparagus or Green Beans: A side of tender-crisp green vegetables, lightly dressed with olive oil and a pinch of sea salt, provides a lovely contrast in texture and colour.
A Simple Green Salad: A salad of rocket or mixed leaves with a sharp vinaigrette dressing helps to cut through the richness of the dish.
Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works beautifully with the zesty lemon flavours in this chicken and rice dinner.

Frequently Asked Questions

Can I make this ahead of time?

This dish is definitely at its best when served fresh, as the rice is fluffiest and the chicken skin is at its crispiest. However, you can absolutely make it a day in advance and reheat it. I find the best way to reheat is in a covered pan on the hob over a low heat with a splash of chicken stock or water to bring back some moisture.

How do I prevent my rice from becoming mushy?

There are three key steps I always follow. First, rinse your rice thoroughly under cold water until the water runs clear to remove excess starch. Second, make sure to toast the grains in the pan fat for a minute or two before adding liquid. Finally, stick to the liquid ratio in the recipe and, most importantly, resist the urge to stir the rice while it’s simmering with the lid on.

How do I store leftovers?

Once the dish has cooled completely, transfer any leftovers to an airtight container and place it in the refrigerator. It will keep well for up to 3 days. I don’t recommend freezing this dish, as the texture of the rice can become a bit grainy upon thawing.

Can I use chicken breast instead of thighs?

Yes, you can. If using chicken breasts, I suggest using larger ones and searing them as per the instructions. However, as they cook faster and have less fat, you may want to add them back to the pan for only the final 10-15 minutes of the rice cooking time to prevent them from drying out. Chicken thighs really do lend more flavour and moisture to the rice, which is why they’re my first choice. For another delicious recipe using a different cut, try our Bacon Brown Sugar Chicken Tenders.

My rice absorbed all the liquid but is still hard. What went wrong?

This usually happens if the heat was a bit too high, causing the stock to evaporate before the rice could fully absorb it and cook. If you check your rice after 20 minutes and it’s still undercooked, just add another 100ml of hot stock or boiling water, pop the lid back on, and cook for another 5-7 minutes on a very low heat.

Lemon Chicken Rice

A delicious and comforting one-pan meal featuring crispy, golden-brown chicken thighs nestled in a bed of fluffy, lemon-infused rice. It's an easy and flavorful dish perfect for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 640

Ingredients Method Notes

Ingredients

800 g bone-in skin-on chicken thighs (about 4-6 thighs)
1 tbsp olive oil
1 large onion finely chopped
3 cloves garlic minced
300 g long-grain white rice rinsed
1 litre good-quality chicken stock hot
1 large lemon zest and juice
1 tsp dried oregano
25 g unsalted butter cold
30 g fresh flat-leaf parsley finely chopped
1 tsp salt or to taste
½ tsp black pepper freshly ground

Method

Sear the Chicken: Pat the chicken thighs completely dry with a paper towel. This is crucial for getting crispy skin. Season them generously on all sides with salt and pepper. Heat the olive oil in a large, heavy-bottomed frying pan or shallow casserole dish over a medium-high heat. Place the chicken thighs skin-side down and cook for 6-8 minutes without moving them, until the skin is deeply golden brown and crisp. Flip and cook for another 3-4 minutes. Remove the chicken and set it aside on a plate.
Sauté the Aromatics: There should be a good amount of rendered chicken fat in the pan. If there's more than two tablespoons, pour a little off. Reduce the heat to medium and add the chopped onion. Cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant.
Toast the Rice: Add the rinsed rice to the pan and stir it constantly for about 1-2 minutes. What works best for me is to make sure every grain is coated in the flavoured fat. This toasting step helps the rice absorb liquid more evenly and prevents it from becoming mushy.
Add Liquids: Pour in the juice of half the lemon to deglaze the pan, scraping up any tasty brown bits from the bottom with a wooden spoon. Pour in the hot chicken stock, add 1 teaspoon of salt and give everything a good stir.
Simmer Together: Bring the liquid to a lively simmer. Nestle the seared chicken thighs back into the rice, skin-side up. Make sure the liquid comes about halfway up the chicken pieces. Once it's simmering again, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 20 minutes. Do not lift the lid during this time!
Rest and Finish: After 20 minutes, turn off the heat and let the pan stand, still covered, for another 5-10 minutes. This allows the rice to steam and become perfectly fluffy.
Final Touches: Remove the lid. Fluff the rice gently with a fork. Add the cold butter, the remaining lemon juice (or to taste), the zest from the whole lemon, and the chopped fresh parsley. Stir gently to combine, allowing the butter to melt into the rice and form a light, glossy sauce. Serve immediately, placing a chicken thigh on a bed of the delicious lemon rice.

Notes

Ensure the chicken skin is patted very dry for maximum crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you give this Lemon Chicken Rice Recipe a try. It’s a true delight – simple to prepare, full of bright and comforting flavours, and a meal that we return to again and again. If you do make it, please let me know how it turned out in the comments below. I love hearing about your experiences in the kitchen! And if you’re looking for a sweet treat to finish the meal, our Peach Crumb Cheesecake would be a fantastic choice. Happy cooking!
– Sophia