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.
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.
Video
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