Cozy one pan meals are a must at our house. We've made several iterations of baked rice and chicken, but this lemon version is our favorite. The bone broth adds some extra nutrition and flavor to the rice, with the lemon brightening everything up. Serve with a simple salad on the side and you've got yourself a perfect meal.
Baked Lemon Chicken & Rice
Ingredients
- 3-4 bone in, skin on chicken breasts
- 2 lemons
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- Salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- 1 cup long-grain rice like Basmati
- 2 cups chicken bone broth
- Fresh parsley optional for serving, chopped
Instructions
- Preheat oven to 350 degrees F.
- Season chicken with oregano, paprika, salt, and pepper, being sure to season both sides.
- In a large oven-safe skillet, heat olive oil over medium heat. Add the chicken, skin side down, and sear until nicely golden brown, about 5-6 minutes. Flip the chicken then cook for a few minutes until the other side is browned as well. Remove chicken from heat and place on a plate.
- In the same skillet, add the onion, cooking until softened, about 3-4 minutes. Add garlic, and cook another 1-2 minutes until onions are soft. Add the rice and cook 2 minutes to toast. Add broth and zest and juice of 1 lemon, stirring to combine. Bring to a gentle simmer. Once simmering, add chicken and any accumulated juices back into the pan (to finish cooking). Turn heat off. Cover pan, then place in preheated oven. Bake for 35-40 minutes, until the chicken is fully cooked through.
- Increase oven heat to broil. Slice remaining lemon, and add slices to a small baking sheet lined with parchment or foil. Broil for 1-2 minutes on each side, until browned in spots and fragrant.
- Top baked chicken and rice with caramelized lemon slices and parsley, if using. Serve.
Tried this recipe?Let us know how it was!
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