One-Pan Lemon Rosemary Chicken and Rice: Your Ultimate Weeknight Dinner Solution
Forget the stress of elaborate cooking! Right here, we’re taking a delicious detour into a world of vibrant flavors with our One-Pan Lemon Rosemary Chicken and Rice. This isn’t just any chicken and rice dish; it’s a Mediterranean-inspired masterpiece designed for ultimate ease and maximum taste. Imagine tender, juicy chicken thighs nestled atop perfectly baked, fluffy rice, infused with the bright zest of lemon, aromatic rosemary, and savory garlic. It’s a symphony of simple ingredients transforming into a gourmet experience, making it a guaranteed win for any busy weeknight dinner.
The classic combination of chicken and rice boasts an incredible number of variations, transcending cultural boundaries worldwide. From Asian stir-fries to Spanish paellas, nearly every cuisine has its own cherished version. Our Mediterranean twist, however, introduces a unique step that truly sets it apart: we lightly fry the rice before cooking it in the oven. This technique, inspired by the preparation of dishes like Mexican rice or Sopa de Arroz, is a game-changer. Frying the rice toasts the grains, helping them retain their shape, absorb flavor more effectively, and prevent clumping. The result is consistently fluffy, separate grains of rice, baked to a beautiful golden perfection, bursting with wonderful aromas and deeply satisfying flavors. This method ensures your rice is as much a star of the dish as the tender chicken.
This easy one-pan chicken and rice dinner is crafted for those hectic weeknights when you crave something wholesome and homemade without a mountain of dishes to clean. While it takes a few minutes to achieve that perfect golden-brown crust on the chicken, the rest of the assembly is remarkably quick. Once everything is in the pan, the oven (or stovetop) takes over, allowing the flavors to meld beautifully while you unwind. The kitchen will fill with an inviting aroma that promises a delicious meal. This dish is not just flavorful; it’s incredibly satisfying and utterly delicious. And if you’re a fan of fragrant chicken dinners, you’ll also adore our Mediterranean Chicken Thighs with Feta Mashed Potatoes. Serve this versatile lemon rosemary chicken alongside your favorite steamed or roasted vegetable for a mouthwatering meal that will delight both adults and kids alike.
Choosing Your Chicken for This One-Pan Wonder
For this recipe, we’ve featured succulent skinless, boneless chicken thighs, which are fantastic for their tenderness and quick cooking time. However, don’t hesitate to use skin-on, bone-in chicken thighs if you prefer. While this will introduce a bit more fat into the dish, that extra fat renders beautifully, contributing to an even richer flavor profile and a wonderfully crispy rice bottom. The fat from the chicken, combined with the butter and olive oil, creates a golden, slightly crunchy crust on the rice that is simply divine. If you prefer white meat, chicken breast can also be used, but be mindful of cooking times. Chicken breasts are generally thicker and leaner, so they may require a slightly longer cooking time and can benefit from a quick brine beforehand to ensure they stay juicy. Always check the internal temperature to ensure the chicken is cooked through, regardless of the cut you choose.
How to Master One-Pan Lemon Rosemary Chicken and Rice
One of the beauties of this one-pan lemon chicken recipe is its flexibility. You can choose to finish cooking this flavorful dish either on the stovetop or in the oven. We personally lean towards the oven method because it allows the rice to cook more evenly without the need for constant monitoring, ensuring no burnt spots and consistently tender grains. However, we’ve provided clear instructions for both methods, so you can pick the one that best suits your kitchen and preferences. Let’s dive into the simple steps to create this culinary delight!
Prep Steps:
- Preheat your oven to 375°F (190°C) if you plan to bake.
- Pat the chicken thighs thoroughly dry with paper towels. This crucial step helps achieve a beautiful, crispy brown crust. Season generously on both sides with kosher salt and freshly ground black pepper.
Cooking Instructions:
- **Brown the Chicken:** Place your oven-safe pan or skillet (with a lid) on the stovetop over medium-high heat. Once hot, add the olive oil and butter. Add the seasoned chicken thighs to the hot pan, being careful not to overcrowd them. Browning the chicken in batches (two or three pieces at a time) ensures that each piece develops a gorgeous golden-brown crust, locking in moisture and intensifying flavor. Brown for about 5-8 minutes per side.
- **Rest the Chicken:** Once the chicken is beautifully browned, remove it from the pan and set it aside on a plate. Don’t worry if it’s not fully cooked through; it will finish cooking with the rice.
- **Sauté the Rice:** You’ll notice a flavorful residue of chicken fat, oil, and butter remaining in the pan. This is pure flavor! Add the long-grain white rice directly into the pan. Stir-fry the rice immediately, ensuring each grain is coated in the flavorful fat. This sautéing step, lasting about 2-3 minutes, is vital for achieving that perfect, non-clumpy, fluffy texture. Be attentive to prevent burning; keep it moving!
- **Infuse Aromatics:** Stir in the minced garlic and cook for about 30 seconds until fragrant. Avoid overcooking the garlic, as it can become bitter.
- **Add Liquids and Flavor:** Pour in the chicken broth, freshly squeezed lemon juice, and fragrant lemon zest. Stir all the ingredients together until they are evenly distributed, ensuring the rice is submerged in the liquid.
- **Arrange & Ready:** Gently nestle the browned chicken pieces back into the pan, arranging them on top of the rice mixture. Scatter the fresh rosemary sprigs and thin lemon slices over the chicken and rice. This allows the fresh herbs and citrus to infuse directly into the dish as it cooks.
Finish Cooking (Oven or Stovetop):
- **Oven Method:** Transfer the pan to your preheated oven (375°F / 190°C). Bake for 20 minutes, or until all the liquid is absorbed by the rice and the chicken reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer.
- **Stovetop Method:** If opting for the stovetop, cover the pan tightly with its lid and reduce the heat to low. Simmer gently for approximately 20 minutes, or until the liquid is fully absorbed and the chicken reaches an internal temperature of 165°F (74°C).
This One-Pan Lemon Rosemary Chicken and Rice is a true weeknight wonder, delivering incredible flavor with minimal effort. Your family will absolutely adore every zesty, savory bite!
Serving Suggestions and Variations:
This versatile dish pairs beautifully with a simple side salad or steamed green vegetables like asparagus, green beans, or broccoli. For an extra pop of flavor, consider tossing in some Kalamata olives or cherry tomatoes during the last few minutes of cooking. A sprinkle of fresh parsley or a dash of red pepper flakes can also elevate the final presentation and taste. This Mediterranean chicken recipe is hearty enough to be a stand-alone meal, but a vibrant side always complements its rich flavors.
Tips for Success and Storage:
- **Don’t Rush Browning:** Achieving a good sear on the chicken is key to flavor. Resist the urge to move the chicken too early; let it develop a deep golden crust.
- **Proper Rice Sautéing:** Ensure the rice is thoroughly coated in fat and lightly toasted. This helps prevent mushy rice.
- **Tight Lid:** A tight-fitting lid is crucial for both oven and stovetop methods to trap steam and cook the rice evenly.
- **Leftovers:** Leftover lemon rosemary chicken and rice stores wonderfully in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to prevent drying out.
Friends, if you love lemons as much as we do, make sure to check out this post for even more recipes featuring our favorite sunny fruit: Lemons – 3 ways to use in recipes.
Inspired by this recipe? We’d love to see your creations! Make sure to mention us or tag us on Instagram. All content and photographs ©Claudia’s Table and claudiastable.com.
One Pan Lemon Rosemary Chicken and Rice
Ana | Claudia’s Table
March 13, 2021
Pin Recipe
Equipment
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Oven safe pan with lid or
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skillet with lid
Ingredients
- 2 lbs chicken thighs boneless, skinless or bone in, with skin
- 1 cup white rice long grain
- 2 cups chicken broth
- 1 lemon juice of
- 1 tsp lemon zest
- 2-3 rosemary sprigs fresh
- 3 cloves garlic minced
- 1 tbsp olive oil extra virgin
- 1 tbsp butter
- salt
- pepper
Instructions
Oven Baked Method
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Preheat oven to 375°F (190°C).
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Pat chicken thighs dry and season with salt and pepper. On the stovetop, in an oven-safe pan on medium-high heat, add olive oil and butter.
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Brown chicken pieces in batches, 2-3 at a time, for about 5-8 minutes on each side until golden. Do not overcrowd the pan.
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Once all chicken is browned, remove from the pan and set aside.
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Using the same pan with residual fat, add the white rice and “stir-fry” for 2-3 minutes, ensuring it’s coated and lightly toasted. Stir constantly to prevent burning.
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Add minced garlic and stir for about 30 seconds until fragrant. Pour in chicken broth, lemon juice, and lemon zest. Stir until well combined.
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Nestle the browned chicken back into the pan on top of the rice mixture. Arrange fresh rosemary sprigs and lemon slices over the chicken and rice.
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Cover the pan with a lid (or foil) and place in the preheated oven. Bake for 20 minutes.
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The dish is done when all liquid is absorbed by the rice and the chicken reaches an internal temperature of 165°F (74°C) with an instant-read thermometer. Let rest for 5 minutes before serving.
Stovetop Method
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Follow steps 1-6 of the oven-baked method. Instead of placing in the oven, reduce stovetop heat to low immediately after arranging the chicken and herbs.
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Cover the pan tightly with a lid and simmer on low heat for about 20 minutes.
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The One-Pan Lemon Rosemary Chicken is done when the liquid is fully absorbed by the rice and chicken reads 165°F (74°C) with an instant-read thermometer. Let rest for 5 minutes before serving.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
This recipe is inspired by Lemon Rice Recipe from Diethood.com.
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