Go Back

Lemon Pepper Chicken and Rice

Juicy lemon pepper chicken baked over fluffy rice in one pan. A simple, flavorful weeknight dinner with a tangy, peppery kick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs (about 1.5 lbs)
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon lemon zest from 1 large lemon
  • 2 tablespoons lemon juice from the same lemon
  • 2 tablespoons olive oil divided
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 cup long-grain white rice such as basmati or jasmine
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup water
  • 2 tablespoons unsalted butter cut into small cubes
  • Fresh parsley chopped, for garnish (optional)

Equipment

  • 12-inch oven-safe skillet (cast iron or stainless steel)
  • cutting board
  • chef's knife
  • measuring cups and spoons
  • aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken thighs dry with paper towels. In a small bowl, combine the black pepper, salt, lemon zest, and lemon juice to form a paste. Rub this mixture evenly over the chicken thighs, including under the skin where possible. Let sit at room temperature for 10 minutes.
  3. Heat 1 tablespoon of olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down in the skillet. Cook without moving for 5-6 minutes, until the skin is deep golden brown and crispy. Flip and cook the other side for 2 minutes. Transfer chicken to a plate; do not wipe the skillet.
  4. Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the skillet. Add the diced onion and cook, stirring, for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Add the rice to the skillet and stir to coat with the oil and onion mixture. Cook for 1 minute, stirring constantly, until the rice edges turn translucent.
  6. Pour in the chicken broth and water. Stir to scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
  7. Nestle the chicken thighs back into the skillet, skin-side up, along with any accumulated juices. Dot the butter cubes around the rice. Cover the skillet tightly with a lid or aluminum foil.
  8. Transfer the skillet to the preheated oven. Bake for 30 minutes. Remove the lid or foil and bake for another 10-15 minutes, until the rice is tender and has absorbed all liquid, and the chicken registers 175-185°F (79-85°C) at the thickest part (safe minimum is 165°F/74°C, but thighs are best at 175-185°F for tenderness).
  9. Remove from oven and let rest, uncovered, for 5 minutes. Fluff the rice with a fork, garnish with parsley if desired, and serve.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or water to restore moisture. Freezing is not recommended as the rice texture degrades.
Substitutions: For boneless, skinless chicken thighs, reduce initial sear time to 3 minutes per side and check doneness at 25 minutes total bake time. For a dairy-free version, omit the butter or use a plant-based alternative. For gluten-free, ensure the broth is certified gluten-free.
Safety: Handle raw chicken carefully to avoid cross-contamination. Wash hands, cutting board, and utensils with hot soapy water after contact. The internal temperature of the chicken must reach 165°F (74°C) as measured with an instant-read thermometer.
Common allergen note: This recipe contains dairy (butter). For a dairy-free version, substitute with olive oil or a dairy-free butter alternative.