One Pan Lemon Chicken & Rice
If you’re looking for a dinner that feels a little special but comes together with minimal effort, this One Pan Lemon Chicken and Rice is exactly it. It’s bright, cozy, and packed with flavor, all made in a single skillet (yes, fewer dishes!). With golden, crispy chicken, tender rice, and fresh springy flavors that I personally can’t get enough of!
I have to say, a one pan dinner is really hard to beat. There’s something so satisfying about building layers of flavor in the same pan, from searing the chicken to cooking the rice right in all those delicious browned bits! It’s simple, yes, but it tastes like you worked way harder than you actually did.
This one pan lemon chicken is one of those recipes I just know is going to become a family favorite. It has that perfect balance of cozy and fresh, with lemon, artichokes, and peas giving it those bright spring vibes while still feeling hearty and comforting!
Why You’ll Love This One Pan Lemon Chicken & Rice Recipe
- It’s truly a one pan meal! Everything cooks in the same skillet, from searing the chicken to baking the rice. That means less cleanup and more time to actually enjoy your dinner.
- Big flavor, minimal effort. You start building flavor right away by browning the chicken, and it only gets better from there. The rice absorbs all those savory juices, making every bite incredibly delicious.
- Fresh, bright, and cozy at the same time! The lemon, artichokes, and peas add a fresh, spring-like feel. At the same time, the chicken and rice keep it perfectly hearty!
- Great for weeknights or casual entertaining. It’s easy enough to throw together on a busy night, but it looks and tastes impressive enough to serve to guests!
- Customizable and flexible. You can easily swap ingredients based on what you have on hand. It’s a forgiving recipe that adapts well to different ingredients.
Ingredients You Need
- Bone-in, skin-on chicken thighs: These stay juicy and flavorful while the skin gets beautifully crisp when seared.
- Long-grain rice (rinsed): Rinsing removes excess starch so the rice cooks up light and fluffy, not sticky.
- Onion & Garlic: For a lovely depth of flavor!
- Chicken broth: Infuses the rice with rich flavor as it cooks.
- Canned artichoke hearts: Tangy, slightly briny, and perfect for adding something a little unexpected.
- Frozen peas: Add a pop of sweetness and color at the end of cooking!
- Lemon zest + juice: Brightens everything up and ties all the flavors together! I recommend using fresh lemon juice and that way you can zest the lemon, too.
- Olive oil: Used for searing the chicken and sautéing the aromatics.
- Salt + black pepper: Season to taste.
- Fresh parsley: Adds a fresh, herby finish!
Variations & Substitutions
- Swap chicken thighs for any chicken you have on hand. You can use boneless chicken thighs, chicken legs, or even chicken breast. Just keep in mind that chicken breast will cook more quickly!
- Use basmati or jasmine rice if that’s what you have. Any white rice will work well in this one pan lemon chicken and rice with artichokes and peas!
- Swap the peas for other green vegetables like chopped asparagus or green beans.
- Use vegetable broth to make it a bit lighter or if that’s what you have on hand.
- Add a sprinkle of feta cheese at the end for a salty, creamy finish!
How to Make One Pan Lemon Chicken and Rice
- Sear the Chicken: Pat the chicken dry and season generously with salt, pepper. Heat olive oil in a large skillet (cast iron works beautifully) over medium-high heat. Place chicken skin-side down and cook until deeply golden and crisp, about 5–7 minutes. Flip and cook another 3 minutes. Remove and set aside.
- Sauté the Aromatics: In the same pan, lower heat to medium. Add onion and cook until soft and lightly golden. Add artichokes and give them a nice sear. Stir in garlic and cook for about 30 seconds until fragrant.
- Add Rice: Add the rinsed rice and stir for 1–2 minutes so it lightly toasts and picks up the flavors in the pan.
- Add Broth: Pour in broth and scrape up any browned bits. Season again.
- Bake: Nestle the chicken back into the skillet. Cover and transfer in the oven at 350 F for about 30-35 minutes, until the rice is tender and the chicken is cooked through.
- Add Peas & Lemon: Stir in the peas during the last 5 minutes so they stay bright and tender. Finish with lemon zest, a squeeze of lemon juice, and fresh parsley.
Tips for Success
- Don’t skip browning the chicken! The step to sear chicken builds a deep, savory flavor base that carries through the entire dish. It also gives you that crispy skin, which is a huge bonus.
- Rinse your rice well. Removing excess starch helps the rice cook up fluffy instead of gummy. It’s a small step that makes a big difference in texture.
- Use a good oven-safe skillet. A cast iron or heavy-bottomed skillet works best for even cooking. It also helps maintain heat as the dish transitions from stovetop to oven. If you don’t have an oven-safe skillet, you’ll have to transfer the mixture to a baking dish before baking! Alternatively, you can use an oven safe pot like a Dutch oven!
- Add the peas at the end. Stirring them in during the last few minutes keeps them bright green and perfectly tender. If added too early, they can become overcooked.
Storage Suggestions
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen a bit as it sits, making it just as delicious the next day.
To reheat, warm gently on the stovetop with a splash of broth or water to keep the rice from drying out, or microwave in short intervals, stirring in between. You can freeze it, though the texture of the rice may soften slightly, just thaw overnight in the fridge before reheating.
For meal prep, you can chop the onion and garlic ahead of time and even measure out your ingredients so everything comes together quickly when you’re ready to cook.
Frequently Asked Questions
Yes, you can cook raw chicken and rice at the same time, as long as you do it properly so everything cooks through safely and evenly. The key is using enough liquid, keeping the dish covered, and cooking it long enough for the chicken to reach a safe internal temperature while the rice becomes tender.
Not at all. If they’re not your thing, you can leave them out or swap in something like mushrooms or zucchini for a different flavor profile.
It’s possible, but the oven helps cook the rice more evenly and keeps the chicken juicy. If you stay on the stovetop, use low heat and keep it covered, checking occasionally to prevent sticking.
More Dinner Recipes to Try
- One Pan Pork Tenderloin with Cabbage and Apples
- Sheet Pan Pork Souvlaki
- Beef & Cabbage Gratin
- Spring Stew Osso Buco
- Creamy Mustard Chicken
One Pan Lemon Chicken and Rice with Artichokes and Peas
Video
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain rice rinsed
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 ½ cup chicken broth
- 1 14 oz can artichoke hearts, drained and halved
- 1 cup frozen peas
- Zest + juice of 1 lemon
- 2 – 3 tbsp olive oil
- Salt + black pepper
- Fresh parsley chopped
Instructions
- Pat the chicken dry and season generously with salt, pepper. Heat olive oil in a large skillet (cast iron works beautifully) over medium-high heat. Place chicken skin-side down and cook until deeply golden and crisp, about 5–7 minutes. Flip and cook another 3 minutes. Remove and set aside.
- In the same pan, lower heat to medium. Add onion and cook until soft and lightly golden. Add artichokes and give them a nice sear. Stir in garlic and cook for about 30 seconds until fragrant.
- Add the rinsed rice and stir for 1–2 minutes so it lightly toasts and picks up the flavors in the pan.
- Pour in broth and scrape up any browned bits. Season again.
- Nestle the chicken back into the skillet. Cover and transfer in the oven at 350 F for about 30-35 minutes, until the rice is tender and the chicken is cooked through.
- Stir in the peas during the last 5 minutes so they stay bright and tender. Finish with lemon zest, a squeeze of lemon juice, and fresh parsley.
Notes
- Don’t skip browning the chicken! The step to sear chicken builds a deep, savory flavor base that carries through the entire dish. It also gives you that crispy skin, which is a huge bonus.
- Rinse your rice well. Removing excess starch helps the rice cook up fluffy instead of gummy. It’s a small step that makes a big difference in texture.
- Use a good oven-safe skillet. A cast iron or heavy-bottomed skillet works best for even cooking. It also helps maintain heat as the dish transitions from stovetop to oven. If you don’t have an oven-safe skillet, you’ll have to transfer the mixture to a baking dish before baking! Alternatively, you can use an oven safe pot like a Dutch oven!
- Add the peas at the end. Stirring them in during the last few minutes keeps them bright green and perfectly tender. If added too early, they can become overcooked.
