One Pan Italian Chicken and Rice
The ultimate comfort food, One Pan Italian Chicken and Rice combines tender chicken and fluffy rice with zesty flavors. This easy weeknight dinner is a crowd-pleaser that will have everyone asking for seconds. Try it tonight!
Equipment
- Baking Sheet
- Oven
- Cutting Board
- Frying Pan
- Mixing Bowl
- Wooden Spoon
- Chef's Knife
Ingredients
- 6 pieces chicken thighs bone-in / skin-on
- 2 tablespoons extra virgin olive oil
- 1 piece lemon zested first and then juiced
- 3 tablespoons honey or maple syrup
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 medium sweet onion diced
- 4-6 cloves garlic minced
- 1 cup white long grain rice
- 1 tablespoon Italian seasoning
- 1 teaspoon lemon zest
- 2 cups chicken broth low sodium
- parsley chopped
Instructions
- Mix all the marinade ingredients. Add the chicken thighs to a ziplock bag and pour the marinade. Shake, close, and marinate for 1 to 6 hours.
- Preheat oven to 375F.
- Place a nine- or 10-inch cast iron pan over medium-high heat. Once the pan is hot, add two tablespoons of olive oil and brown the chicken nicely on each side. Remove the chicken from the pan and set aside.
- Add onion to the pan and cook for about 6 minutes, stirring occasionally. Add garlic and cook for one more minute.
- Add the dry rice and stir for 1 minute.
- Add the Italian seasoning, lemon zest, and chicken broth. Stir to combine.
- Add the chicken back to the pan, skin side up. Garnish with halved lemons.
- Cover with foil and bake in the preheated oven for 45-50 minutes.
- When 5 minutes are left, uncover the pan and broil for 5 minutes.
- Garnish with lemon zest and parsley, and serve.
Notes
- Tip 1: You can cook the rice in the microwave per the bag instructions. After that, add the rice to the pan with the cooked onion and garlic. Mix in the Italian seasoning and lemon zest. Add 1/2 cup of the broth, add the chicken, cover with foil, and cook for about 10 minutes. Broil at the end.