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Easy One-Skillet Lemon Parsley Chicken and Rice

Prep 10 min Cook 15 min Difficulty 1/5

Easy one-skillet chicken and rice with lemon and parsley—djibble-free weeknight dinner.

Why this recipe works

This chicken & rice recipe keeps things simple: seared thighs, rice cooked in flavorful broth, finished with lemon and parsley. It’s perfect for beginners or busy weeknights, and it serves 2–3 people.

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Key takeaways

One-skillet chicken and rice
Simple pantry-friendly ingredients
Juicy chicken with lemon-parsley finish

Recipe guide

This chicken & rice recipe keeps things simple: seared thighs, rice cooked in flavorful broth, finished with lemon and parsley. It’s perfect for beginners or busy weeknights, and it serves 2–3 people.

A quick, one-pan dinner that’s juicy, lemony, and comforting.

  • One-skillet chicken and rice
  • Simple pantry-friendly ingredients
  • Juicy chicken with lemon-parsley finish

1) Prep and sear

Pat chicken dry, season with salt and pepper. Sear in olive oil 3–4 minutes per side until golden. Remove and set aside.

2) Flavor the rice

In the same skillet, melt butter, sauté garlic 30 seconds, add rice and stir to coat. Pour in broth and lemon juice, scraping browned bits.

3) Simmer and finish

Nestle chicken over rice, cover, and simmer on low 18 minutes. Rest 5 minutes, fluff rice, spoon juices, finish with parsley.

Ingredients

  • 2 pcs boneless skinless chicken thighs
  • 1 cup long-grain white rice
  • 2 cup low-sodium chicken broth
  • 1 tbsp olive oil
  • 2 clove garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh parsley

Instructions

  1. Pat chicken thighs dry and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Sear chicken thighs 3-4 minutes per side until golden brown; transfer to a plate.
  4. Reduce heat to medium, add butter, then sauté minced garlic 30 seconds until fragrant.
  5. Add rice to the skillet and stir to coat in butter and oil for 1 minute.
  6. Pour in chicken broth and lemon juice, scrape up browned bits, and bring to a simmer.
  7. Nestle seared chicken on top of the rice, cover the skillet, and reduce heat to low.
  8. Cook covered 18 minutes without lifting the lid, until rice is tender and chicken reaches 165°F (74°C).
  9. Remove from heat and let rest covered 5 minutes.
  10. Fluff rice, spoon pan juices over chicken, sprinkle with parsley, and serve.

FAQs

Can I use chicken breasts instead of thighs? Yes, but thighs stay juicier. If using breasts, reduce cook time to avoid drying out.
Can I make this in a pot or Dutch oven? Yes. Use the same steps: brown, sauté aromatics, add rice and broth, cover and simmer until rice is tender.
How do I know when the rice is done? Rice should be tender and liquid absorbed. If needed, let it rest covered for a few minutes, then fluff.