Dinner | Main Dishes | One-Pot
One Pan Italian Chicken and Rice
There’s something so satisfying about a single-skillet supper that fills the house with cozy aromas and shrinks cleanup to a minimum. This One Pan Italian Chicken and Rice is just that: golden, skin-on chicken thighs seared to crisp perfection, simmered with fragrant rice in a bright, honey-lemon-soy glaze and finished with fresh parsley. It’s weeknight-friendly, comforting, and full of balanced flavor—sweet, savory, and citrusy—all in one pan.
Why you’ll love this recipe
- Minimal fuss: Everything cooks in one pan, so fewer dishes and less hands-on time.
- Big flavor: A simple sauce of honey (or maple syrup), soy sauce, and lemon lifts the dish without complicated techniques.
- Comforting and balanced: The rice steams in the pan and soaks up the chicken juices and glaze, making each forkful satisfying.
Ingredients
Serves 4
- 6 chicken thighs bone-in / skin-on
- 2 tablespoons extra virgin olive oil
- 1 lemon zested first and after that 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 cup chicken broth low sodium
- lemon zest
- parsley chopped
Prep and notes
Pat the chicken thighs dry with paper towels before seasoning; dry skin sears better and yields crispier results. Measure the rice and use low-sodium chicken broth so the sauce is not too salty—adjust seasoning at the end. You can use either honey or maple syrup depending on your preference for sweetness and flavor.
Step-by-step instructions
- Prepare the lemon: zest the lemon first and set the zest aside. After zesting, cut the lemon and juice it; reserve the juice for the sauce.
- Mix the sauce: in a small bowl combine 3 tablespoons honey or maple syrup, 3 tablespoons soy sauce, 3 tablespoons olive oil, and the lemon juice. Stir well and set aside.
- Season the chicken: pat 6 chicken thighs bone-in / skin-on dry. Rub each piece with a little of the 2 tablespoons extra virgin olive oil and sprinkle with salt and pepper to taste. If desired, sprinkle a little of the 1 tablespoon Italian seasoning directly on the chicken for extra flavor.
- Brown the chicken: heat a large oven-safe skillet or sauté pan over medium-high heat. When hot, place the chicken thighs skin-side down in the pan. Sear until the skin is deep golden brown and crisp, about 5–7 minutes. Flip the thighs and sear the other side for 2–3 minutes. Remove the chicken to a plate and set aside—the chicken will finish cooking with the rice.
- Sauté the aromatics: reduce the heat to medium. Add the diced 1 medium sweet onion to the same pan and sauté in the pan drippings until soft and translucent, about 4–5 minutes. Add 4–6 cloves garlic minced and cook for 30–60 seconds until fragrant, stirring constantly so the garlic does not burn.
- Add the rice and seasonings: stir in 1 cup white long grain rice, 1 tablespoon Italian seasoning, and 1 teaspoon lemon zest with the onions and garlic. Toast the rice gently for 1–2 minutes so the grains pick up some flavor from the pan.
- Deglaze and add liquid: pour in the 2 cup chicken broth low sodium and the prepared sauce (the honey/maple, soy, olive oil, and lemon juice mixture). Scrape the bottom of the pan with a wooden spoon to loosen any browned bits; these will boost the flavor of the rice.
- Return chicken to the pan: nestle the seared chicken thighs skin-side up into the rice mixture. Spoon a little of the sauce over the chicken skin, but try to keep most of the skin exposed so it stays as crisp as possible while baking.
- Simmer briefly on the stovetop: bring the liquid to a gentle simmer over medium heat. Once simmering, reduce heat to low, cover the pan with a lid, and let simmer for 18–22 minutes. The rice should absorb most of the liquid during this time.
- Finish and check for doneness: after 18–22 minutes, check that the rice is tender and the chicken reaches an internal temperature of 165°F (74°C) near the bone. If the rice is still slightly firm and the liquid is gone, add a splash more broth or water, cover, and cook an additional 2–4 minutes. If the chicken needs a little more color on top, remove the lid and let the pan cook uncovered for a few minutes on low.
- Rest and garnish: remove the pan from heat and let the chicken and rice rest, covered, for 5 minutes. Sprinkle the reserved lemon zest and chopped parsley over the top for a fresh, bright finish.
- Serve: spoon rice onto plates and place a chicken thigh on top. Spoon any pan juices over the chicken and rice. Serve with extra lemon wedges if desired.
Troubleshooting tips
- If the rice is undercooked but the liquid is gone, add 1/4 cup extra chicken broth or hot water, cover, and cook a few more minutes.
- If the chicken skin loses crispness, briefly place the pan under a preheated broiler for 2–3 minutes—watch carefully so it doesn’t burn.
- For a nuttier rice texture, you can use a tablespoon of butter with the aromatics when toasting the rice.
Variations and serving ideas
- Add vegetables: stir in bite-sized vegetables like bell peppers, peas, or sliced zucchini during the last 8–10 minutes of cooking so they stay tender-crisp.
- Make it spicier: add crushed red pepper flakes to the sauce or a pinch to the rice while it cooks.
- Herb swap: use fresh thyme or oregano in place of some of the Italian seasoning for a brighter herb profile.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the rice, or microwave covered in short bursts until warmed through.
Final notes
This One Pan Italian Chicken and Rice is an easy, flavor-forward meal that proves a showstopping dinner doesn’t need complicated steps. Golden chicken, fragrant rice, and a sticky-sour-salty glaze come together in one pan for a dinner that’s both simple and satisfying. It’s perfect for busy weeknights, and leftovers make for terrific next-day lunches.
One Pan Italian Chicken and Rice
A simple one-pan meal of browned chicken thighs baked with seasoned rice for an easy, comforting dinner.
Ingredients
Equipment
Method
- In a bowl, whisk the extra virgin olive oil, lemon juice (from the zested lemon), honey or maple syrup, soy sauce, and 1 teaspoon lemon zest to make the marinade.
- Place the chicken thighs in a zip-top bag or a bowl and pour in the marinade; seal or cover and refrigerate for 1 to 6 hours.
- Preheat the oven to 375°F (190°C).
- Heat the ovenproof skillet over medium-high heat and add 2 tablespoons olive oil. Brown the chicken thighs, skin side down first, until golden on both sides, then remove and set aside.
- Reduce heat to medium, add the diced onion to the same pan and cook for about 6 minutes until softened; add the minced garlic and cook 1 more minute.
- Add the dry rice to the pan and stir for 1 minute to coat the grains in oil and flavor.
- Stir in the Italian seasoning, the reserved lemon zest for the dish, and the chicken broth, scraping any browned bits from the bottom.
- Return the browned chicken thighs to the pan, placing them skin side up on top of the rice. Arrange halved lemons around the chicken if desired.
- Cover the pan tightly with foil and bake in the preheated oven for 45–50 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- For the final 5 minutes, remove the foil and broil (or increase oven temperature) to crisp the chicken skin, watching carefully to avoid burning.
- Garnish with additional lemon zest and chopped parsley, then serve.
Notes
- You can marinate the chicken up to 6 hours for more flavor.
- If using pre-cooked rice, add about 1/2 cup broth and bake just until heated through.
- Watch closely when broiling so the skin doesn’t burn.
- Use low-sodium broth to control saltiness.
