This One Pot Lemon Garlic Chicken & Rice Pilaf Recipe is incredible! It’s a perfect weeknight dinner for busy days and includes all simple basic ingredients. There’s something incredibly satisfying about a one-pot recipe. Not only does it minimize cleanup, but it also allows flavors to meld beautifully together. This One Pot Lemon Garlic Chicken is a shining example. With juicy, tender chicken thighs and fragrant jasmine rice infused with lemon juice, lemon zest, garlic, and herbs, this dish is an easy weeknight dinner and weeknight savior.

The blend of zesty lemon, savory garlic, and tender chicken over aromatic rice is sure to become a favorite in your household. If you love one-pot meals be sure to check out my One Pot Garlic Shrimp Orzo. It’s another great one pot healthy dinner. I love to use these one pot dinners for meal prepping as well!

Why You’ll Love This Recipe

Bursting with Flavor: The combination of lemon, garlic, and herbs creates a vibrant and mouthwatering dish. The tangy lemon juice pairs perfectly with the juicy chicken thighs and aromatic jasmine rice, creating a meal that’s both refreshing and comforting. When serving, I like to add fresh lemon slices on top of the rice and you’ve got yourself a great recipe your family will love.

Minimal Cleanup: One pot means fewer dishes and more time to relax after dinner. This recipe is perfect for busy weeknights when you want a delicious homemade meal without the hassle of extensive cleanup.

Family-Friendly: This dish is a hit with both kids and adults, making it perfect for family dinners. The familiar flavors and comforting ingredients make it a meal that everyone will love.

Quick and Easy: Ready in under an hour, it’s ideal for busy weeknights. Despite its quick preparation time, this dish doesn’t compromise on flavor or satisfaction.

Healthy Ingredients: Packed with protein and aromatic herbs, it’s a wholesome meal. Using fresh ingredients like garlic, lemon, and herbs not only enhances the flavor but also adds nutritional benefits.

One Pot Lemon Garlic Chicken & Rice Video

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Our Ingredients

Full instructions and pictures in the recipe card at the end of post

For the Chicken:

5-6 chicken thighs, skin-on (or boneless thighs)
4 tbsp olive oil
1 tbsp smoked paprika
½ tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano

For the Rice:

1 banana shallot (or half white or yellow onion), finely chopped
1 tbsp butter
6 garlic cloves
2 cups jasmine rice, washed and drained
1 cup vermicelli
3 cups low sodium chicken stock (I use a tbsp of Better Than Bouillon low sodium diluted in 3 cups water)
¼ cup fresh lemon juice or this brand is great
1 tsp lemon zest (optional)
1 tsp dried oregano
1 tsp onion powder
1 tsp fresh thyme or ½ tsp dry thyme
¼ cup fresh chopped parsley (for garnish)

Note About Our Ingredients

Chicken Thighs: Skin-on thighs add flavor, richness, and extra flavor. Substitute with skinless thighs or chicken breasts if preferred. Thighs are juicier and more flavorful, while breasts offer a leaner option. Substitutions: You can use chicken breasts, drumsticks, or even a mix of chicken parts. For a vegetarian option, replace chicken with chickpeas or tofu.

Jasmine Rice & Vermicelli: The combination of fragrant jasmine rice and toasted vermicelli creates a delightful texture and flavor reminiscent of a rice pilaf. I am a HUGE fan of rice pilaf. If you don’t have vermicelli, you can skip it or use another small pasta. You can also use basmati rice if you prefer. I do prefer to use white rice but you could definitely make this with brown rice as well. You would just need to adjust the cooking time.

Olive Oil & Butter: Adds a robust flavor, but any neutral oil like canola or vegetable oil works too. Olive oil enhances the Mediterranean flair of the dish. A little butter helps the vermicelli and rice toast up nicely and develops a delicious nutty flavor.

Herbs and Spices: Smoked paprika, oregano, and thyme provide depth. Fresh herbs can be replaced with dried versions, adjusting the quantity as needed. These herbs and spices bring warmth and complexity to the dish.

How To Make One Pot Lemon Garlic Chicken & Rice

Full instructions and pictures in the recipe card at the end of post

Prepare Chicken & Aromatics

In a small bowl, combine all your seasonings. Add your olive oil and seasoning to your chicken and make sure to really rub it in. I like to add some under the skin as well. Let your chicken marinate while you are prepping your ingredients or you can allow it to marinate over night.
Slice your shallots and set aside.
I want a strong garlic flavor so I made a garlic paste. If you have a mortar and pestle, add your garlic and a pinch of coarse salt to the mortar. You can adjust the amount of garlic if you want less of a garlic taste but I find 6 is the perfect amount. Grind the garlic until a paste forms. This should tale 1-2 minutes. You can also do this using a knife.
Add your oil to a deep skillet on medium-high heat. Let the oil warm up for 3-4 minutes or until barely smoking. Add your chicken skin side down. Make sure to press down on the chicken so it’s in full contact with the pan.
Cook for 3-4 minutes, or until golden brown and flip. Cook for an additional 3-4 minutes and remove from the pan.

Prepare Rice

Turn the heat to medium and remove a little bit of the oil, leaving around 2 tbsp. Add the shallots and sauté for 4-5 mins, allowing them to develop some color.
Add your butter and vermicelli. Toast the vermicelli for 3 minutes.
Add the garlic paste and sauté for 30 seconds.
Add your washed rice and toast the rice for 3 minutes.
Add in the chicken stock, making sure to scrape all those delicious bits on the bottom of the pan.
Add in the lemon juice and seasonings. Add your chicken back in and top with some fresh thyme and cover tightly. Cook on low medium for 25-30 minutes or until the rice is fluffy and your chicken has an internal temperature of 175F. Pro tip: I like to place a kitchen towel under the pan cover to retain all the steam while cooking. I find this helps it cook more evenly.

FAQ

Can I make this dish ahead of time?

Yes, this dish can be made ahead and reheated the next day. Add a splash of chicken broth when reheating to keep the rice moist.

Can I make this dish in the oven?

Absolutely, all you have to do is bake it in a preheated oven of 350F. It works great in a dutch oven if you are baking it. Once you place your chicken over the rice in the final steps, bake in the oven covered for 50 minutes or until the chicken’s internal temperature is 175F.

Is it possible to make this dish vegetarian?

Yes, you can replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over low heat, adding a bit of chicken broth to keep the rice moist.

Can I add vegetables to this dish?

Absolutely! Adding vegetables like bell peppers, peas, or spinach can enhance the flavor and nutrition of the dish.

Is it gluten-free?

Ensure that all your ingredients, especially the chicken broth and spices, are gluten-free. Otherwise, the dish itself does not contain gluten.