One Pan Lemon Chicken and Rice with Artichokes and Peas
This One Pan Lemon Chicken and Rice is a bright, cozy dinner made entirely in one skillet for easy cleanup. With golden, crispy chicken, tender flavorful rice, and fresh spring-inspired ingredients, it’s a simple yet impressive meal you’ll want on repeat.
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.
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