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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 minutes
Cook Time30 minutes
Total Time45 minutes
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.