One Pan Lemon Chicken & Rice Bake

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It really doesn’t get any better than a meal that comes together all in one pan and this One Pan Lemon Chicken & Rice Bake is perfect for an easy weeknight dinner. It’s packed with all the lemony flavor and a summertime staple!

If you’re looking for a comforting, family-friendly dinner that’s packed with flavor and easy to prepare, this Lemon Chicken & Rice Bake is the perfect solution. Juicy chicken thighs are baked alongside fluffy rice infused with bright lemon, savory herbs, and a rich broth, creating a complete meal in one dish. The combination of zesty citrus and tender, flavorful chicken delivers a refreshing twist on a classic baked dinner.

One of the best things about this recipe is its simplicity. Everything cooks together in the same baking dish, allowing the flavors to meld beautifully while the chicken thighs become irresistibly tender and golden. With minimal prep and easy cleanup, this recipe is ideal for busy weeknights, yet delicious enough to serve for a casual gathering. Pair it with a fresh green salad or your favorite vegetables for a wholesome meal that’s sure to become a regular part of your dinner rotation.

Table of Contents

What you need for One Pan Lemon Chicken & Rice Bake:

Marinated Chicken Ingredients:

8 Boneless Chicken Thighs
Zest and Juice of 2 Lemons
2 Tablespoon Olive Oil
2 Tablespoons Minced Garlic
1 Tablespoon Italian Seasoning
1 ½ Teaspoon Paprika
1 Teaspoon Onion Powder
1 Teaspoon Salt
½ Teaspoon Black Pepper

Rice Ingredients:

2 ½ Cups Chicken Stock/Broth
1 ½ Cups Long Grain or Basmati Rice
1 Small Yellow or White Onion, finely diced
2 Tablespoons Olive Oil
1 Tablespoon Minced Garlic
1 Tablespoon Italian Seasoning
1 Teaspoon Salt
½ Teaspoon Black Pepper

How to make this bake:

Preheat the oven to 375°F.
Add all marinated chicken ingredients to a bowl and mix to evenly coat. Set aside.
In a large microwave safe glass measuring cup add the chicken stock and heat in the microwave for 3 minutes. The stock needs to be very hot, not just warm.
While the chicken stock is heating, add all remaining rice ingredients to a 9 x 13 inch casserole dish and mix. Add the hot chicken stock and mix to evenly combine.
Place the marinated chicken thighs in an even layer on top of the rice mixture.
Cover the casserole dish with aluminum foil and place in the preheated oven for 60 minutes.
After initially cooking, remove the foil and place the dish back in the oven for another 15 minutes.
Remove the dish from the oven and allow it to cool for 10 – 15 minutes before garnishing and serving.

How to store your leftovers:

It’s best to store any leftovers in a sealed container in the fridge. I like using these!

If you want to switch it up, try doing this instead:

Serve with your veggies of choice! I like using peas.
Use long grain or basmati rice. I like using basmati!

One Pan Lemon Chicken & Rice Bake Ingredients

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FAQs:

What pan did you use?

I used this casserole dish!

Can I add veggies to this?

Yes! Peas, zucchini, asparagus are all great options.

Does this work for meal prep?

Yes! This is great for meal prep and can be used in seperate containers for the week too. I like to serve it with peas for some green too!

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