One Pot Lemon Chicken and Rice

Name: One Pot Lemon Chicken and Rice Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 4 chicken thighs (– skin-on and bone-in); 1 large lemon (– zest and 4 tbsp juice); 1 tbsp oregano; 3 garlic cloves (– chopped); ¾ tsp salt; 1 ½ tbsp extra virgin olive oil (– divided); ½ onion (– chopped); 180 g – 1 cup long grain rice; 500 ml – 2 cups chicken stock; ¾ tsp salt; parsley (– chopped); lemon slices

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Juicy chicken thighs, fluffy rice, and fresh lemon come together in Lemon Chicken and Rice, a one-pot meal with bright citrus flavours and golden chicken.

Blue Dutch oven filled with chicken thighs, rice, lemon slices, and parsley.

Don’t you just love one-pot recipes? I know I do! They come together quickly and require very little cleaning afterwards, which is always welcome after a long day.

This Lemon Chicken and Rice recipe combines marinated chicken thighs, fluffy rice, fresh lemon, and a handful of everyday ingredients in a single pot. Chicken and rice has always been a popular combination at my house, although I’ve traditionally cooked it quite differently.

Oven-baked chicken thighs served over rice with lemon slices and chopped parsley.

We all enjoy chicken and rice, and I usually make it curry style. As you know, Italians never serve risotto with chicken, so curries have always been my preferred way to combine poultry and rice. This recipe offered a completely different approach and quickly caught my attention.

One of the things I enjoy most about this recipe is the balance between the ingredients. The lemon adds freshness, the chicken stays succulent, and the rice absorbs all the cooking juices while keeping its light texture.

Golden chicken thighs over fluffy rice with lemon slices and parsley.

It’s an easy meal to prepare, but one which feels different from the usual chicken and rice combinations I grew up making.

Reasons to Make One Pot Lemon Chicken and Rice

Family members can enjoy it on its own or pair it with their favourite vegetables and salads.
Leftovers hold up well in the refrigerator and make an easy lunch the next day.
Most ingredients are pantry and fridge staples many home cooks already keep on hand.

Key Ingredients for Lemon Chicken and Rice

Chicken Thighs

Chicken thighs bring richness and a tender texture to the dish. Bone-in, skin-on thighs also add extra savoury flavour and stay juicy throughout cooking.

Lemon

Lemon gives the dish its citrus flavour and gentle tanginess. Using both the zest and juice creates a fuller lemon taste than using juice alone.

Oregano

Oregano adds a savoury, slightly earthy flavour which pairs particularly well with lemon and chicken. It gives the dish a Mediterranean feel without requiring lots of additional herbs.

Long Grain Rice

Long grain rice produces fluffy grains which remain separate rather than sticky. Jasmine rice or standard long grain rice both work well, although Jasmine rice contributes a slightly floral aroma.

Chicken Stock

Chicken stock adds savoury flavour throughout the rice. A good-quality stock gives the dish a richer taste and complements the chicken well.

Find the complete list with measurements in the recipe card below.

How to Make Lemon Chicken and Rice

Marinade

Step 1: Combine all marinade ingredients in a Ziploc bag. Add the chicken and marinate for at least 30 minutes, preferably overnight.

To Cook

Step 1: Remove the chicken from the marinade, reserving the marinade for later use.

Step 2: Heat ½ tablespoon extra virgin olive oil in a deep, heavy-based pot over medium-high heat.

Step 3: Place the chicken in the pot, skin-side down, and cook until golden brown. Turn and cook the other side until golden brown. Transfer to a plate and set aside.

Step 4: Pour off any excess fat, wipe the pot clean, and return it to the heat.

Step 5: Heat 1 tablespoon extra virgin olive oil in the pot over medium-high heat. Add the onion and sauté until translucent. Add the rice, remaining ingredients, and reserved marinade.

Step 6: Bring the mixture to a simmer. Arrange the chicken and lemon slices on top of the rice, then cover with a lid.

Step 7: Bake in a preheated oven at 180°C – 350°F for 30 minutes. Remove the lid and continue baking for 5–10 minutes, or until the liquid is absorbed and the rice is tender.

Step 8: Remove from the oven and let rest for 5–10 minutes. Garnish with chopped parsley and serve.

Lemon Chicken and Rice topped with lemon slices and chopped parsley in a blue Dutch oven.

Frequently Asked Questions

Can I use boneless chicken thighs?

Yes. Boneless chicken thighs can be used in place of bone-in thighs and may cook a little faster. You can also use chicken breasts, although they tend to be leaner and can dry out more easily. Check the chicken towards the end of the baking time and cook until it is fully cooked through.

What other garnishes can I use?

In addition to parsley, you can garnish the dish with extra lemon zest, finely sliced spring onions, or a few oregano leaves for extra colour and flavour.

What can I use instead of long grain rice?

Jasmine rice is the easiest substitute and works well in this recipe. You can also use Basmati rice, although cooking times may vary slightly depending on the variety. If using a different type of rice, keep an eye on the cooking time and liquid levels.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavour, especially since the recipe also uses lemon zest. Bottled juice can be used in a pinch, but the flavour won’t be quite the same.

Extra Help from the Kitchen

Choose a Pot with a Tight-Fitting Lid – Use a pot with a well-fitting lid to help retain moisture during baking. This helps the rice cook evenly and prevents it from drying out.

Zest the Lemon Before Juicing – Grate the zest before cutting the lemon in half. This is much easier and helps you get all the zest needed for the marinade.

Check Your Stock Before Adding Salt – Chicken stock can vary significantly in salt content. Taste it first and adjust the seasoning if needed.

Arrange the Chicken Skin-Side Up Before Baking – Position the chicken skin-side up over the rice before covering the pot. This helps the skin retain its texture during baking.

Leave the Chicken Skin Intact – Keep the skin on the chicken thighs rather than removing it. The skin helps protect the meat during cooking and contributes extra flavour to the rice.

Variations and Twists

Scatter Olives Over the Rice – Scatter a handful of pitted Kalamata olives over the rice before arranging the chicken on top for a salty, briny flavour.

Fold Baby Spinach into the Rice – Stir a handful of baby spinach through the rice during the resting time. The spinach wilts quickly and blends naturally into the finished dish.

Swap Long Grain Rice for Jasmine Rice – Replace the long grain rice with Jasmine rice for softer grains and a slightly floral aroma. Check the rice a few minutes before the end of the cooking time, as Jasmine rice can soften more quickly.

Use Italian Seasoning or Thyme – Replace the oregano with Italian seasoning, or add ½ teaspoon dried thyme to the marinade for extra herbal flavour alongside the lemon and chicken.

Finish with Grated Parmesan – Sprinkle finely grated Parmesan over the rice during the last few minutes of baking or before serving. Parmesan brings a salty, savoury flavour which complements the lemon.

Storage and Shelf Life

Store Lemon Chicken and Rice in an airtight container in the refrigerator within 2 hours of cooking and use it within 3 to 4 days.

For longer storage, transfer cooled portions to freezer-safe containers and freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating. Reheat in the microwave or in a covered ovenproof dish until piping hot throughout. Don’t leave cooked chicken and rice at room temperature for more than 2 hours.

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