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Home / Poultry

Lemon Chicken Rice Bake

Lemony garlic rice and juicy chicken thighs baked together in the same pan, creating an easy and flavorful weeknight dinner.

Erren Hart

|

last Updated:

03/25/2025
5 from 7 votes
Jump to Recipe
Serves: 6 people
Prep: 10 minutes mins
Cook: 1 hour hr
lemon rice and chicken in a baking dish
a forkfuk of lemon chicken and rice
lemon chicken and rice in a baking dish
a forkful of chicken over a plate of rice
A spoonful of chicken and rice
lemon rice and chicken in a baking dish

A spoonful of chicken and rice

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This easy one-pot recipe for Lemon Chicken Rice Bake is a scrumptious dish made entirely from scratch and sure to please a crowd.

A spoonful of chicken and rice
Pin This Recipe For Later!

Winner, winner, chicken dinner! I mean, who doesn’t love a good chicken dish? And it doesn’t get any better than this simple oven-baked chicken and rice meal! Juicy, tender and flavorful chicken cooked with lemony rice. It is a complete, one-pot meal everyone will love!

  • Why This Recipe Works
  • Getting The Recipe Right
  • Ingredient Notes & Substitutions
  • Step By Step Instructions
  • Pan Recommendations
  • How to Use Different Cuts of Chicken
  • How To Use Different Types of Rice
  • Storing Leftovers ?
  • Tips & Variations
  • FAQs
  • Rate This Recipe
  • Recipe

Why This Recipe Works

  • Using chicken that’s on the bone adds a rich deep flavor that you won’t get with boneless chicken.
  • Onion, garlic, herbs and white wine add layers of flavor that go perfectly with the lemon and chicken.
  • The lemon zest adds a wealth of lemon flavor and finishing with lemon juice adds brightness without the bitterness that sometimes comes with cooking the juice.

Getting The Recipe Right

I’ve seen a lot of recipes for baked chicken and rice that throw all of the ingredients into the pan raw and then it bakes it in the oven. I don’t have to try it to know that recipes like that will lack flavor and the ingredients will not cook evenly. You need to start with hot liquid for the rice to cook well and to build flavor, ingredients like onions and garlic – they need to be sauteed. So this recipe may be a little extra work, but I promise, it won’t lack flavor!

Ingredient Notes & Substitutions

chicken thighs, white rice, white wine, and lemons
  • Chicken: This recipe calls for chicken thighs on the bone. I’ve made this recipe with the skin on and off (the step-by-step photos have the skin on the main photo has the skin removed). Both times it tasted great, but the skin did add a little grease to the dish. See the How to Use Other Chicken Cuts section below for instructions on using breasts, and boneless chicken.
  • Rice: Parboiled long-grain white rice is perfect for this dish as it tends to stay firm longer, but any long-grain white rice that has a cook time on the package of 15 to 20 minutes will work. See the How To Use Different Types of Rice section on how to alter the recipe for the rice you want to use.
  • Wine: Any white wine is fine for cooking. If you don’t have wine you can replace it with vermouth or just add extra stock (like for like)
  • Lemon: Always use fresh lemons, bottled lemon juice often has an artificial taste and can ruin the flavor of your dish. Plus, the fresh lemon zest adds a lot of lemon flavor.
  • Herbs: I use dried oregano and fresh parsley for this recipe, but you can also use fresh thyme or rosemary in their place.

Step By Step Instructions

Prepare the lemons for juicing by rolling them under your palm on the counter a few times. Then zest the lemon enough to produce 2 tablespoons of zest.

grating lemon zest onto a plate

Then juice the lemons. Set the zest and juice aside until needed and cut the remnants into quarters.

Heat a large oven-safe skillet over medium heat. Melt the butter with the oil in the pan. Sautee the onion in oil until translucent. Add garlic and cook another minute.

onion and garlic in a pan

Pour in the wine and stock, and add herbs, lemon zest, and lemons. Season with salt and pepper and then add the chicken to the pan. Bake covered for 30 minutes. If your pan doesn’t have a lid, carefully cover it with foil.

stock with chicken and lemon in a pan

Carefully remove the pan from the oven and add the rice. If it’s easier, you can remove the chicken and place it back in, but I was able to work around it. You just want to spread the rice evenly around the pan.

Cover with the pan lid (or foil) and bake another 20 minutes. Then check the chicken and the rice for doneness. If the chicken is cooked (with an internal temperature of 170 to 175°F/ 76 to 79°C), but the rice, is still too hard, remove it and let it rest while the rice finishes cooking.

You’re looking for firm rice that’s absorbed most of the liquid (see photo below) so if it needs longer, only cook it for another 5 minutes before checking it again – there’s nothing worse than mushy rice!

a close up of cooked rice

Let rest for 5-10 minutes to cool. If you haven’t already, remove the chicken and lemon wedges from the pan. Taste for seasoning, add salt as needed and drizzle with the fresh lemon juice. Fluff the rice, mixing in the lemon.

A spoonful of chicken and rice

Top with the chicken to serve and enjoy every last bite!

a forkful of chicken over a plate of rice

Pan Recommendations

To keep this recipe a one pan meal, use an oven safe, 11 to 12? (27 to 30cm) skillet that’s at least 4?/10cm deep. A 3.6 quart Enamel Cast Iron Casserole Pan or a 3 to 4 quart Dutch oven will also work well. Your pan doesn’t have to have a lid as you can use foil to cover the pan.

A good rule of thumb to tell if a pan is oven safe is if the pan is all metal (with metal handles) it’s typically fine for the oven. If your pan has plastic, silicon, or wood handles, it’s best to check the manufacturer’s instructions to be sure it’s oven safe.

If you don’t have an oven-safe skillet, you can use a pan to start on the stove and then transfer it to a 9×13? roasting pan.

How to Use Different Cuts of Chicken

This recipe calls for bone-in skinless chicken thighs, but it can be adjusted for other cuts of chicken by following the instructions below.

raw chicken thighs, breasts, and legs

Bone-In Skin On Chicken Thighs: As you can see in the photos, I made this with the skin on, which worked, but I did have to place it under the broiler after cooking to crisp the skin enough to look good in the photos. If you don’t want to have to crisp the skin, I suggest removing it first. But if you want to use it follow the steps below for best results.

Season chicken with salt and pepper. Heat oil in an ovenproof, deep skillet over high heat. Add chicken skin-side down and cook until golden brown. Turn and cook the other side for 1-2 minutes. Remove chicken from the pan & drain the excess fat. Then follow the recipe. You may not need to add any additional oil to the pan in step 2 of the recipe. For crispier skin, transfer the chicken to a baking sheet and place it under the broiler for 2-3 minutes before serving.

Bone-in Skinless Chicken Breasts & Mixed Cuts: Bake covered for 15 minutes before adding the rice, then bake another 15 minutes or until the white meat’s internal temperature reaches 160°F/71°C degrees and the dark meat registers 170 to 175°F/ 76 to 79°C.

Boneless, Skinless Chicken Breasts or Thighs: Follow the instructions in the recipe, but instead of cooking the chicken first, add the rice to the stock and then top with the chicken and cook together for 20-25 minutes.

To Use Precooked or leftover chicken: Bake the rice in the stock and add the chicken for the last 10 minutes of cooking. It won’t taste as flavorful, but it is still a good dish.

How To Use Different Types of Rice

This recipe calls for long-grain rice. I recommend the parboiled variety, but you can also use other types of rice too. See the guide below for recipe adjustments.

  • Jasmine or Basmati Rice: Adjust the recipe to use 4 cups of stock. Cook the chicken in the stock for 20 minutes and then bake with the rice for 15 to 20 minutes or until the rice is cooked. Please note that the chicken may have to cook longer than the rice so it may have to be transferred to a separate pan for the last stages of cooking.
  • Brown Rice: Increase the stock to 5½ cups. Bake in the stock covered without the chicken for 30 minutes, add the chicken, and bake for an additional 20-30 minutes or until the rice is tender. You may have to remove the chicken from the pan once it’s cooked to allow the rice to finish cooking.
  • Arborio, Carnaroli, or Vialone Nano (Risotto Rice): Increase the stock to 5½ cups. Follow the recipe instructions, but don’t add the rice to the pan. Cook the chicken in the stock for 20 minutes. Remove the pan from the oven, mix in the rice and bake covered until the rice is cooked 15 to 20 minutes. Please note that the rice will be more like risotto with a wetter consistency and the chicken may have to cook longer than the rice so it may have to be transferred to a separate pan for the last stages of cooking.
  • Quick cook rices are not suitable for this recipe.

Storing Leftovers ?

In the Fridge: Refrigerate the cooked dish for up to 3 days in an airtight container.

Tips & Variations

  • Chicken thighs come in many different sizes so cooking times may vary. Use a meat thermometer and check after 25 minutes. If the chicken cooks faster than the rice, just remove it from the pan and let it rest while the rice finishes cooking.
  • Be sure to bring the stock to a boil before baking, this ensures the rice cooks evenly and completely in the oven.
  • Be sure to save the lemon juice until the end. Lemon juice can become bitter when cooked.

FAQs

Can you cook raw chicken with rice?

Yes, you can, often it can be a good idea to brown the chicken first but in the above recipe, this isn’t necessary.

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A spoonful of chicken and rice

Recipe

Lemon Chicken Rice Bake

Lemony garlic rice and juicy chicken thighs baked together in the same pan, creating an easy and flavorful weeknight dinner.
5 from 7 votes
Print
Prep Time: 10 minutes mins
Cook Time: 1 hour hr
Resting Time: 10 minutes mins
Total Time: 1 hour hr 20 minutes mins
Serves 6 people

Ingredients

  • 6 chicken thighs
  • Salt and pepper ( To taste.)
  • 2 lemons
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium white onion (diced)
  • 6 tablespoons garlic cloves (minced)
  • ¼ cup dry white wine
  • 5 cups chicken stock
  • 1 tablespoon oregano
  • 2 tablespoons fresh parsley (chopped)
  • 2 cups long grain white rice

Instructions

  • Preheat oven to 375°F/190°C
  • Season the chicken with salt and pepper. Set aside.
  • Prepare the lemons for juicing by rolling them under your palm on the counter a few times. Then zest the lemon enough to produce 2 tablespoons of zest. Then juice the lemons. Set the zest and juice aside until needed and cut the remnants into quarters.
  • In an oven safe skillet, melt the butter with the oil over medium high heat.  Add the onion and cook until trandsulent.  Add the garlic and cook another minute.
  • Add the wine, stock, oregano, parsley, lemon zest, lemon wedges, salt, and pepper and stir to combine.
  • Add the chicken to the pan. Bake covered for 30 minutes. If your pan doesn’t have a lid, carefully cover it with foil.
  • Carefully remove the pan from the oven and add the rice and spread it evenly around the pan.
  • Cover with the pan lid (or foil) and bake another 20 minutes.
  • Remove the pan from the oven, and check the chicken and the rice for doneness. If the chicken is cooked (with an internal temperature of 170 to 175°F/ 76 to 79°C), but the rice, is still too hard, remove it and let it rest while the rice finishes cooking. If they both need to longer return to the oven and check again after 5 minutes.
  • Let it rest for 5-10 minutes to cool. Remove the chicken and lemon wedges from the pan. Taste for seasoning, add salt as needed and drizzle 1 tablespoon of the fresh lemon juice. Fluff the rice, mixing in the lemon. Taste to see if you want to add the rest of the lemon and add more as needed.
  • Add the chicken back to the pan to serve.

Tips

Chicken: As you can see in the photos, I made this with the skin on, which worked, but I did have to place it under the broiler after cooking to crisp the skin enough to look good in the photos. If you don’t want to have to crisp the skin, I suggest removing it first. But if you want to use it follow the steps in the How to Use Different Cuts of Chicken section for detailed instructions.
Rice: I recommend using parboiled long-grain white rice for this dish as it tends to stay firm longer, but any long-grain white rice that has a cook time on the package of 15 to 20 minutes will work. See the How To Use Different Types of Rice section on how to alter the recipe for the rice you want to use.
Tips:
  • Chicken thighs come in many different sizes so cooking times may vary. Use a meat thermometer and check after 25 minutes. If the chicken cooks faster than the rice, just remove it from the pan and let it rest while the rice finishes cooking.
  • Be sure to bring the stock to a boil before baking, this ensures the rice cooks evenly and completely in the oven.
  • Be sure to save the lemon juice until the end. Lemon juice can become bitter when cooked.
Show Nutrition Hide Nutrition

Nutrition

Calories: 580 | Carbohydrates: 59g | Protein: 25g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 844mg | Potassium: 591mg | Fiber: 3g | Sugar: 2g | Vitamin A: 227IU | Vitamin C: 40mg | Calcium: 78mg | Iron: 2mg
Created by Erren Hart
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5 from 7 votes (4 ratings without comment)

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12 responses

  1. Erren Hart Avatar
    Erren Hart
    03/13/2023

    Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!

    Reply
  2. Sally Ann Avatar
    Sally Ann
    11/07/2022

    Chicken and rice is one of my favorite things and this recipe was so flavorful and delicious 😋

    Reply
    1. Erren Hart Avatar
      Erren Hart
      11/08/2022

      Thank you for trying out our recipe and for taking the time to leave a review! We’re so glad you enjoyed it. If there’s anything we can do to improve your experience with Erren’s Kitchen, please don’t hesitate to let us know.

      Reply
  3. Tiffany Avatar
    Tiffany
    10/24/2022

    Thank you Erren for this delicious recipe! I made it tonight and it was a huge hit. The lemon and garlic give the rice a great flavor and the chicken thighs were juicy and tender. This is definitely a new favorite weeknight dinner.

    Reply
    1. Erren Hart Avatar
      Erren Hart
      10/24/2022

      I’m so glad to hear it! Thank you for trying out this recipe and for leaving such a positive review. We’re glad you enjoyed it and hope you’ll come back again soon!

      Reply
  4. Erren Hart Avatar
    Erren Hart
    04/30/2022

    I love to hear that! Thanks for stopping by and sharing!!

    Reply
  5. Erren Hart Avatar
    Erren Hart
    04/02/2022

    So glad you enjoyed it!

    Reply
  6. Erren Hart Avatar
    Erren Hart
    03/15/2022

    Lovely to hear! Thanks for the terrific feedback!

    Reply
  7. Erren Hart Avatar
    Erren Hart
    03/15/2022

    Yay! So amazing to hear! Thanks for letting me know!

    Reply
  8. Erren Hart Avatar
    Erren Hart
    02/11/2022

    Yay! So glad to hear you all liked it! 🙂

    Reply
  9. Marty Avatar
    Marty
    02/08/2022

    I made this tonight, total hit! Thank you for the detailed instructions, makes all the difference

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      02/08/2022

      Thank you so much Marty, I love to hear this 🙂

      Reply
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