This One Pan Italian Chicken and Rice is a weeknight hero: golden, crispy skin on the chicken thighs, bright lemon, a touch of honey or maple for balance, and tender, flavorful rice cooked right in the same skillet. It’s straightforward, comforting, and comes together in one pan so cleanup is a breeze. The flavors lean Italian with garlic, onion, and Italian seasoning, while soy sauce and honey add a caramelized, savory-sweet depth that keeps every bite interesting.

Why you’ll love this recipe

Everything cooks in one pan—minimal dishes, maximum flavor.
Bone-in, skin-on chicken thighs stay juicy and develop a lovely crust.
The rice absorbs all the pan juices and aromatics, turning into a rich, cohesive side without extra hands-on time.
Bright lemon zest and juice lift the whole dish so it never feels heavy.

Ingredients

6 chicken thighs bone-in / skin-on
2 tablespoons extra virgin olive oil
1 lemon zested first and after that juiced
3 tablespoons honey or maple syrup
3 tablespoons soy sauce
3 tablespoons olive oil
1 medium sweet onion diced
4-6 cloves garlic minced
1 cup white long grain rice
1 tablespoon Italian seasoning
1 teaspoon lemon zest
2 cup schicken broth low sodium
lemon zest
parsley chopped

Notes on ingredients

The recipe uses bone-in, skin-on chicken thighs for flavor and juiciness. There are two olive oil calls: 2 tablespoons of extra virgin olive oil and 3 tablespoons of olive oil; use the extra virgin when you want a brighter oil flavor (for finishing or marinade) and standard olive oil for more forgiving high-heat cooking, if you prefer. The recipe lists lemon zest a few times—use the zest where specified and finish with additional lemon zest and chopped parsley for brightness. The listing also includes a broth labeled “schicken broth low sodium”—use a low-sodium chicken broth. If you prefer a plant-based option, substitute a vegetable broth of equal quantity. For sweetener, choose honey or maple syrup depending on your taste.

Prep before you start

Pat the chicken thighs dry with paper towels. Dry skin sears more evenly and crisps better.
Zest the lemon first, then cut and juice it. Reserve both zest and juice separately.
Dice the sweet onion and mince the garlic.
Measure the rice and broth so everything is ready to go.

Step-by-step method

The directions below are rewritten into clear steps so you can follow along easily. They keep the original order and amounts from the ingredient list and adjust phrasing for clarity.

Preheat a large oven-safe skillet or sauté pan over medium-high heat. Add 3 tablespoons olive oil and let it warm until shimmering but not smoking.
Season the 6 chicken thighs lightly with salt and pepper. Place the thighs skin-side down in the hot oil, working in batches if needed so they aren’t crowded. Cook for 5–7 minutes without moving, until the skin is deeply golden and crisp.
Flip the chicken thighs and sear the other side for 2 minutes to develop color. Remove the chicken from the skillet and set aside on a plate. Keep the pan and the flavorful rendered fat inside; you’ll use that to cook the aromatics and rice.
Reduce the heat to medium and add 2 tablespoons extra virgin olive oil to the skillet if the pan looks dry. Add the diced 1 medium sweet onion and sauté for 4–5 minutes, stirring occasionally, until softened and translucent.
Add 4–6 cloves garlic minced to the onions and cook for 30–45 seconds, stirring constantly, until fragrant. Be careful not to let the garlic burn.
Stir in 1 cup white long grain rice and 1 tablespoon Italian seasoning. Cook the rice with the onions and garlic for 1–2 minutes, stirring frequently, so the rice becomes lightly toasted and coated in oil. This step adds flavor and helps prevent the rice from becoming gummy.
In a small bowl or measuring cup, whisk together 3 tablespoons honey or maple syrup, 3 tablespoons soy sauce, the juice of 1 lemon (you previously zested), and 1 teaspoon lemon zest. Pour this mixture over the toasted rice and stir to combine.
Pour in 2 cup schicken broth low sodium, scraping up any brown bits from the bottom of the skillet. Those browned bits carry deep flavor and will infuse the rice.
Return the seared chicken thighs to the skillet, placing them skin-side up on top of the rice so the skin stays exposed. Spoon a bit of the pan liquid over the rice around the thighs but avoid pouring over the skin so it remains crispier.
Bring the skillet to a gentle simmer over medium heat. Once simmering, cover the pan with a tight-fitting lid or with aluminum foil if your skillet doesn’t have a lid. Reduce the heat to low and cook for 20–25 minutes, or until the rice is tender and the chicken registers 165°F (74°C) near the bone when tested with an instant-read thermometer.
Carefully remove the lid and check the rice. If there’s excess liquid, increase the heat to medium and cook uncovered for a few minutes to evaporate it. If the rice is cooked through and the chicken is done, remove the skillet from the heat.
Sprinkle the top with additional lemon zest and the chopped parsley. For a brighter finish, spoon a small drizzle of the reserved extra virgin olive oil over the chicken and rice, then let the dish rest for 5 minutes before serving so the flavors settle.
Serve warm, plating a chicken thigh with a generous scoop of rice. If desired, add a final squeeze of fresh lemon juice for extra brightness.

Troubleshooting and tips

If the chicken skin isn’t crisping: make sure the pan is hot before adding the chicken, and do not overcrowd the pan. Pat the skin very dry.
If the rice is undercooked but the chicken is done: remove the chicken and finish cooking the rice uncovered with a little extra broth or water until tender, then return the chicken on top to rest for a few minutes.
For extra color and flavor, briefly broil the skillet for 1–2 minutes at the end—watch closely so the skin doesn’t burn.
Adjust the sweetener: honey gives a floral note, while maple syrup adds deeper, caramel-like sweetness. Either works; use whichever you prefer.

Serving suggestions

Pair the One Pan Italian Chicken and Rice with a simple green salad tossed in lemon vinaigrette to echo the dish’s citrusy brightness.
Roasted or steamed vegetables—broccoli, green beans, or asparagus—make a colorful, nutritious side.
A light cucumber and tomato salad sprinkled with parsley and a splash of lemon juice complements the dish without overpowering it.

Make-ahead and storage

Let leftovers cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the rice, or microwave with a damp paper towel over the dish to prevent drying. The chicken skin will lose its original crispness after refrigeration; re-crisp under a broiler for a couple of minutes if desired.

Flavor variations

Add a pinch of red pepper flakes to the onion step if you like a little heat.
Stir in a handful of halved cherry tomatoes or sliced olives just before serving for a Mediterranean twist.
Swap the Italian seasoning for a teaspoon each of dried rosemary and thyme for a slightly different herb profile.

Final thoughts

This One Pan Italian Chicken and Rice is built on pantry-friendly ingredients and bold, balanced flavors. The combination of citrus, garlic, and savory-sweet sauce turns simple chicken thighs and rice into a satisfying, complete meal that’s easy enough for busy weeknights but impressive enough for casual guests. Follow the step-by-step directions to get perfectly crisped chicken and fluffy, well-seasoned rice every time.

Recipe recap

Prep: 10 minutes | Cook: 35–40 minutes | Serves: 4–6

6 chicken thighs bone-in / skin-on
2 tablespoons extra virgin olive oil
1 lemon zested first and after that juiced
3 tablespoons honey or maple syrup
3 tablespoons soy sauce
3 tablespoons olive oil
1 medium sweet onion diced
4–6 cloves garlic minced
1 cup white long grain rice
1 tablespoon Italian seasoning
1 teaspoon lemon zest
2 cup schicken broth low sodium
lemon zest and parsley for finishing

Follow the step-by-step instructions above for a simple, delicious meal that delivers comfort and brightness with every forkful.

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One Pan Italian Chicken and Rice

Tender, flavorful chicken thighs baked with seasoned rice in one pan for an easy weeknight meal.

Prep Time15

Cook Time30

Total Time45

Servings: 4 servings

Ingredients

6 chicken thighs, bone-in, skin-on
2 tablespoons extra virgin olive oil for marinade
1 lemon, zested and then juiced
3 tablespoons honey or maple syrup for marinade
3 tablespoons soy sauce for marinade
3 tablespoons olive oil for cooking
1 medium sweet onion, diced
4-6 cloves garlic, minced
1 cup white long-grain rice uncooked
1 tablespoon Italian seasoning
1 teaspoon lemon zest
2 cups chicken broth, low sodium
lemon zest (for garnish)
parsley, chopped (for garnish)

Instructions

In a bowl or large zip-top bag, combine 2 tablespoons extra virgin olive oil, the juice and zest of 1 lemon, 3 tablespoons honey or maple syrup, and 3 tablespoons soy sauce to make the marinade.
Add the 6 chicken thighs to the marinade, seal the bag or cover the bowl, and marinate in the refrigerator for 1 to 6 hours.
Preheat the oven to 375°F (190°C).
Heat a 9- or 10-inch ovenproof skillet over medium-high heat and add 2 tablespoons olive oil. Brown the chicken thighs, skin-side down first, about 3-4 minutes per side until nicely browned. Remove chicken and set aside.
Add the diced onion to the same pan and cook about 6 minutes, stirring occasionally, until softened. Add the minced garlic and cook 1 minute more.
Stir in the uncooked rice and cook for 1 minute to toast lightly. Add 1 tablespoon Italian seasoning, 1 teaspoon lemon zest, and 2 cups low-sodium chicken broth. Stir to combine and scrape any browned bits from the pan.
Return the browned chicken thighs to the pan, placing them skin-side up on top of the rice. Garnish with halved lemons if desired.
Cover the pan tightly with foil and bake in the preheated oven for 45–50 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
When about 5 minutes of cooking remain, remove the foil and broil the pan for 5 minutes to crisp the chicken skin.
Garnish with additional lemon zest and chopped parsley before serving.

Equipment

9- or 10-inch ovenproof skillet (cast iron preferred)
Mixing bowl or large zip-top bag
Tongs
Foil
Measuring Cups and Spoons

Notes

You can marinate the chicken up to 6 hours for more flavor.
If using pre-cooked rice, add 1/2 cup broth and combine with onion and garlic before adding chicken.
Use an ovenproof skillet to avoid transferring the dish.
Broiling at the end crisps the skin—watch closely to avoid burning.