One Pan Lemon Chicken

Cooking has always been a way for me to express my love for family and friends. One dish that resonates with my passion is One Pan Lemon Chicken. This recipe brings together the bright flavors of lemon and the savory notes of chicken, all cooked in a single pan, which means less cleanup and more time to enjoy the company of loved ones. I remember the first time I made it for my family; the aroma filled the kitchen, drawing everyone to the table. It’s the kind of dish that not only fills the belly but also warms the heart.

What’s In This One Pan Lemon Chicken

The ingredients for One Pan Lemon Chicken work in harmony to create a flavorful dish. Each one plays a role in building the taste profile, from the zesty lemon to the tender chicken. The combination of fresh herbs and spices elevates the dish, making it a delightful meal for any occasion.

• 6 chicken thighs – Bone-in or skinless, either works beautifully for this recipe, providing moisture and flavor.
• Salt and pepper – Essential seasonings that enhance the natural flavors.
• 2 tablespoons oil – Helps in achieving a golden crust on the chicken.
• 5 cloves garlic – Minced, for a burst of flavor that complements the chicken.
• 1/4 cup water – Adds moisture to the cooking process.
• 2 tablespoons soy sauce – Adds depth and umami flavor.
• 2 tablespoons lemon juice – Freshly squeezed for an acidic kick that brightens the dish.
• 1/3 cup honey – Balances the acidity of the lemon with a touch of sweetness.
• 1 tablespoon minced ginger – Optional, but it adds a wonderful warmth and spice to the dish.
• 2 tablespoons cornstarch – Helps thicken the sauce if needed.
• 3 tablespoons water – For the cornstarch slurry, if you choose to thicken the sauce.
• 1 tablespoon unsalted butter – Adds richness to the sauce.
• 1 yellow onion – Diced, provides sweetness and texture.
• 1 teaspoon dried rosemary – A fragrant herb that pairs perfectly with chicken.
• 1 tablespoon lemon zest – Enhances the lemon flavor, making it more vibrant.
• 1 cup basmati rice – The perfect base that absorbs all the delicious juices from the chicken.
• Kosher salt and pepper – To taste, ensuring that every bite is seasoned just right.
• 2 cups low sodium chicken broth – Adds flavor to the rice while cooking.
• Lemon slices – For garnish, adding a pop of color and brightness.
• Fresh parsley – Chopped, for a fresh finish.

Step by Step Guide for One Pan Lemon Chicken

Cooking One Pan Lemon Chicken is a simple yet satisfying process. Each step builds flavor, and the one-pan method means less cleanup, which is a win-win! Follow these steps to create this delicious dish.

1. Preheat your oven to 350 degrees F and set the oven rack in the middle. This temperature is ideal for cooking the chicken evenly while allowing the rice to absorb all the flavors.

2. Season the chicken thighs generously with salt and pepper on both sides. This is a crucial step for enhancing the overall flavor of the dish.

3. Place a cast iron pan, around 9 to 10 inches large, over high heat. Allow the pan to become hot, then add the oil. You want the oil shimmering but not smoking.

4. Once the oil is hot, add the chicken to the pan, skin side down if using skin-on thighs. Cook for about 4 to 5 minutes on each side until they are beautifully browned. This step creates a rich, flavorful crust.

5. Remove the chicken and place it on a plate to rest. This allows the juices to redistribute within the meat, keeping it tender.

6. In the same pan, add the minced garlic and cook for about one minute while stirring, until fragrant. Garlic brings a wonderful aroma that sets the stage for the rest of the dish.

7. Add the rest of the sauce ingredients: water, soy sauce, lemon juice, honey, and optional ginger. Stir everything together and cook over medium heat for about 5 to 8 minutes until the sauce reduces and thickens slightly. This will deepen the flavors.

8. If you want a thicker sauce, consider adding the cornstarch slurry by mixing two tablespoons of cornstarch with three tablespoons of water until dissolved. Add this to the sauce and let it cook for a few more minutes.

9. Transfer the sauce to a bowl and set it aside. This will be used later to add flavor back into the chicken.

10. Reduce the heat to low-medium and add butter to the same skillet. Once melted, add the diced onion and cook for one minute, stirring until it becomes translucent.

11. Add the uncooked rice, dried rosemary, and lemon zest. Stir and cook for one minute to toast the rice slightly, which enhances its flavor.

12. Pour in the low sodium chicken broth and stir to combine all the ingredients. The broth is essential for cooking the rice and infusing it with flavor.

13. Add the chicken back to the pan on top of the rice. If using skin-on thighs, place them skin side up to ensure they remain crispy.

14. Cover the pan with foil and bake in the preheated oven for 45 to 50 minutes. This allows the chicken to stay juicy while the rice cooks perfectly.

15. When there are 5 minutes left, uncover the pan, brush the chicken with the sauce, and broil for 5 minutes. This step gives a nice caramelization and extra flavor.

16. Serve hot, garnished with lemon slices and fresh parsley. This not only looks beautiful but adds freshness to the dish.

Tips for Success

To ensure your One Pan Lemon Chicken turns out perfectly every time, here are some helpful tips to keep in mind.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to maintain moisture.
• Freezing: You can freeze the cooked chicken and rice for up to three months. Just ensure it’s in a suitable container to prevent freezer burn.
• Pairing: This dish pairs wonderfully with a side of steamed vegetables or a simple green salad to balance the flavors.
• Marinating: For added flavor, consider marinating the chicken in lemon juice and spices for a few hours before cooking.
• Cooking Tools: A cast iron skillet is recommended for even heat distribution, but any oven-safe skillet will work.

What Complements This One Pan Lemon Chicken

When it comes to serving One Pan Lemon Chicken, the options are plentiful and delightful. Here are some pairing suggestions:

• Steamed Vegetables: Broccoli, asparagus, or green beans add color and nutrition alongside the chicken.
• Caesar Salad: A crisp Caesar salad with crunchy croutons and creamy dressing makes for a perfect side.
• Garlic Bread: Serve with warm garlic bread to soak up the delicious sauce!
• Rice Variations: Try substituting basmati rice with quinoa for a different texture and flavor.
• Seasonal Fruits: A fresh fruit salad can provide a refreshing contrast to the savory dish.
• Occasions: This recipe is ideal for family dinners, meal prep, or even casual gatherings with friends.

FAQ

Conclusion

One Pan Lemon Chicken is a soul-satisfying dish that brings together zesty flavors and tender chicken, making it a favorite around the table. It’s perfect for weeknight dinners, and the one-pan method means you’ll spend less time on cleanup and more time enjoying your meal. I encourage you to give this recipe a try; you won’t be disappointed!

One Pan Lemon Chicken

The perfect weeknight dinner that brings together zesty lemon and savory chicken in a delightful one-pan meal! Easy to prepare and bursting with flavor, One Pan Lemon Chicken is sure to please everyone at the table. Make it tonight for a satisfying meal that leaves you wanting more!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 450 kcal

Equipment

• Baking Sheet
• Skillet
• Oven
• Cutting Board
• Frying Pan
• Mixing Bowl
• Wooden Spoon
• Chef's Knife

Ingredients

  

• 6 pieces chicken thighs bone in or out; with or without skin
• to taste salt and pepper
• 2 tablespoons oil
• 5 cloves garlic minced
• 1/4 cup water
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1/3 cup honey
• 1 tablespoon minced ginger optional
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 tablespoon butter unsalted
• 1 piece yellow onion diced
• 1 teaspoon dried rosemary
• 1 tablespoon lemon zest
• 1 cup basmati rice dry
• to taste Kosher salt and pepper to taste
• 2 cups chicken broth low sodium
• Lemon slices
• Fresh parsley chopped

Instructions

 

• Preheat oven to 350 degrees F and set the oven rack into the middle of the oven.
• Season the chicken with some salt and pepper on both sides.
• Place a cast iron pan, 9 or 10 inches large, over high heat and once hot add the oil.
• When the oil is hot, add the chicken, (skin side down, if using skin-on chicken thighs) and cook until browned, 4-5 minutes on each side. Set aside onto a plate.
• To the same pan, add the garlic and cook stirring for 1 minute.
• Add the rest of the sauce ingredients and cook on medium heat until the sauce reduces in volume and thickens slightly (about 5-8 minutes). Stir occasionally.
• If you want the sauce thicker, cook on low for longer, or add the mentioned cornstarch slurry by mixing two tablespoons of cornstarch and water until fully dissolved and adding the mixture to the sauce.
• Transfer sauce to a bowl. Set aside.
• Reduce heat to low-medium and add butter to the same cast iron skillet.
• Once the butter is melted, add the diced onion and cook for 1 minute, stirring.
• Add in the uncooked rice, dried rosemary, and lemon zest. Stir and cook for a minute.
• Pour in the chicken broth, stir to combine.
• Add the meat back to the pan, on top of the rice. If using skin-on thighs, place them skin side up.
• Cover with foil and bake in the preheated oven for 45-50 minutes. When 5 minutes are left, uncover, brush the meat with the sauce and broil for 5 minutes.
• Serve with lemon slices, fresh parsley, and extra Honey Lemon Sauce.

Notes

• Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to maintain moisture.
• Tip 2: You can freeze the cooked chicken and rice for up to three months. Just ensure it's in a suitable container to prevent freezer burn.
• Tip 3: This dish pairs wonderfully with a side of steamed vegetables or a simple green salad to balance the flavors.
• Tip 4: For added flavor, consider marinating the chicken in lemon juice and spices for a few hours before cooking.
• Tip 5: A cast iron skillet is recommended for even heat distribution, but any oven-safe skillet will work.

Keyword easy chicken recipe, lemon chicken, One Pan Lemon Chicken, quick weeknight dinner

Previous PostDijon Mustard Chicken

Next Post Lightly Smothered Chicken

Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.