There’s nothing better than a one-pan meal that’s packed with flavor and easy to make. This One Pan Garlic Lemon Chicken and Rice hits all the right notes—garlicky, citrusy, and perfectly seasoned with soy sauce and spices that make every bite taste like comfort. I love how the chicken’s crispy skin adds so much flavor to the rice as it cooks, turning a simple dish into something you’d want to eat over and over again. It’s simple enough for weeknights but still special enough to impress anyone at your table. You only need one pan, minimal prep, and a few pantry staples to make this meal happen.
Why You’ll Love This Garlic Lemon Chicken and Rice
Made in one pan—less cleanup, more flavor.
Juicy chicken with crispy skin and tender rice that soaks up all the flavor.
Balanced seasoning from soy sauce, garlic, and lemon.
Perfect weeknight dinner ready in under 45 minutes.
Ingredients You’ll Need
For the Chicken
4 chicken thighs, bone-in and skin-on
2 tbsp oil, for searing
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp cayenne powder (optional)
Salt and black pepper, to taste
Squeeze of lemon juice
For the Rice
1 tbsp oil, for sauté
2 tbsp garlic, minced
½ cup onion, minced
1 cup rice, washed
⅛ tsp five-spice powder
¼ tsp cayenne powder (optional)
Salt, to taste
1 ½ cups water
¼ tbsp dark soy sauce (for color, optional)
2 tbsp soy sauce
Squeeze of lemon juice
Butter cubes, for garnishing
Lemon slices, for garnishing
Cilantro, chopped for topping
Step-by-Step Instructions
1. Marinate the Chicken
Poke small holes in the chicken thighs with a fork so the seasoning soaks in.
Season the chicken with olive oil, garlic powder, paprika, cayenne, salt, black pepper, and lemon juice.
Coat the chicken well and let it marinate for about 15 minutes.
Leaving the bone on adds more flavor to the rice later.
2. Sear the Chicken
Heat 2 tablespoons of oil in a large pan over medium heat.
Place the chicken skin-side down and sear until golden and crispy—about 5 to 6 minutes per side.
Once browned, remove and set aside. The rendered fat will be your flavor base.
3. Cook the Aromatics and Rice
In the same pan, sauté minced onion in the leftover oil until golden.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in the washed rice and season with five-spice, cayenne, and salt. Mix well so every grain is coated.
Pour in water, soy sauce, and lemon juice. Stir to combine evenly.
4. Combine and Simmer
Return the seared chicken thighs back into the pan on top of the rice.
Cover with a lid and cook over low heat for about 8 minutes.
When most of the water has evaporated, turn off the heat and let it sit covered for another 5 minutes. This helps finish cooking the rice through steam.
5. Finish and Serve
Remove the chicken and add a few cubes of butter to the rice.
Gently fluff the rice with chopsticks or a fork (avoid using a spoon to keep the grains intact).
Serve the chicken over the rice with fresh lemon slices and chopped cilantro on top.
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Tips for the Best Garlic Lemon Chicken and Rice
Use Bone-In Chicken for Flavor
Bone-in chicken thighs release extra flavor as they cook, creating a natural broth that enhances the rice. The fat from the skin gives your rice that slightly golden color and adds richness. If you use boneless chicken, it’ll cook faster, but you’ll lose some of that deep flavor the bone provides.
Don’t Skip the Sear
Searing locks in the juices and creates a crispy texture that holds up even after simmering. The browned bits left behind in the pan are pure gold—when you cook the rice in the same oil, those bits dissolve into the liquid, giving the dish that “cooked all day” taste even though it’s quick.
Wash the Rice
Rinsing rice removes excess starch, so it won’t clump up or turn mushy. For this recipe, you want the grains separate and fluffy, not sticky. A quick rinse under cold water until it runs clear is all you need.
Adjust the Spice Level
The cayenne adds a gentle heat that balances the lemon’s brightness. You can leave it out if you prefer something mild or double it if you like things spicy. The five-spice powder adds a subtle warmth that pairs beautifully with garlic and soy sauce without overpowering the lemon flavor.
Let It Rest
Once the rice finishes cooking, resist the urge to open the lid immediately. Letting it rest for 5 minutes allows the steam to finish cooking the rice evenly and makes it fluffier. It also gives the chicken a moment to reabsorb its juices, staying tender instead of drying out.
Add the Butter Last
Butter gives the rice a glossy finish and a richer taste. Stirring it in at the end ensures it melts evenly without greasiness. Fluffing gently with chopsticks instead of a spoon keeps your rice grains intact and picture-perfect.
Brighten with Lemon and Herbs
A few lemon slices on top make the dish pop both visually and flavor-wise. Cilantro adds freshness that balances the garlic and soy sauce. You can also swap cilantro for parsley if that’s what you have on hand.
Common Questions
Can I use chicken breasts instead of thighs?
Yes, but adjust the cook time since chicken breasts dry out faster. Reduce simmering by a few minutes and check for doneness.
What type of rice works best?
Long-grain rice like jasmine or basmati holds up best for this recipe. Short-grain rice will be softer but still works if that’s what you have.
Do I need dark soy sauce?
It’s optional, but it gives the rice a nice color. You can skip it or just add a little extra regular soy sauce.
Ingredients
For the Chicken
- 4 chicken thighs bone-in and skin-on
- 2 tbsp oil for searing
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne powder optional
- Salt and black pepper to taste
- Squeeze of lemon juice
For the Rice
- 1 tbsp oil for sauté
- 2 tbsp garlic minced
- ½ cup onion minced
- 1 cup rice washed
- ⅛ tsp five-spice powder
- ¼ tsp cayenne powder optional
- Salt to taste
- 1 ½ cups water
- ¼ tsp dark soy sauce for color, optional
- 2 tbsp soy sauce
- Squeeze of lemon juice
- Butter cubes for garnishing
- Lemon slices for garnishing
- Cilantro chopped for topping
Instructions
Marinate the Chicken
- Poke small holes in the chicken thighs with a fork so the seasoning soaks in.
- In a bowl, mix olive oil, garlic powder, paprika, cayenne, salt, black pepper, and lemon juice.
- Coat the chicken well and let it marinate for about 15 minutes.
- Leaving the bone on adds more flavor to the rice later.
Sear the Chicken
- Heat 2 tablespoons of oil in a large pan over medium heat.
- Place the chicken skin-side down and sear until golden and crispy—about 5 to 6 minutes per side.
- Once browned, remove and set aside. The rendered fat will be your flavor base.
Cook the Aromatics and Rice
- In the same pan, sauté minced onion in the leftover oil until golden.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in the washed rice and season with five-spice, cayenne, and salt. Mix well so every grain is coated.
- Pour in water, soy sauce, and lemon juice. Stir to combine evenly.
Combine and Simmer
- Return the seared chicken thighs back into the pan on top of the rice.
- Cover with a lid and cook over low heat for about 8 minutes.
- When most of the water has evaporated, turn off the heat and let it sit covered for another 5 minutes. This helps finish cooking the rice through steam.
Finish and Serve
- Remove the chicken and add a few cubes of butter to the rice.
- Gently fluff the rice with chopsticks or a fork (avoid using a spoon to keep the grains intact).
- Serve the chicken over the rice with fresh lemon slices and chopped cilantro on top.
