There’s something deeply satisfying about a single-skillet meal that delivers bright citrus, sticky-sweet glaze, tender rice, and golden-browned chicken all at once. This One Pan Lemon Chicken recipe balances warmth from garlic and ginger with the sunny tang of lemon and a honeyed, glossy sauce that clings to every piece. It’s an easy midweek supper that feels special enough for guests, yet forgiving for busy nights. Bone-in or boneless thighs, with or without skin, will work—each gives a slightly different texture and flavor, but all yield a juicy result.

Why this One Pan Lemon Chicken works

This dish cooks everything in one pan, which means fewer dishes and more time to relax. The chicken releases flavorful juices that nourish the rice while the pan-sauce reduces to a silky finish. A cornstarch slurry thickens the sauce at the end so it coats the chicken and rice perfectly. Lemon zest and slices brighten the dish, and a sprinkle of parsley adds freshness and color.

Ingredients

6 chicken thighs (bone-in or boneless; with or without skin)
Salt and pepper to taste
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 yellow onion, diced
1 teaspoon dried rosemary
1 tablespoon lemon zest
1 cup basmati rice, dry
Kosher salt and pepper to taste
2 cups chicken broth, low sodium
Lemon slices
Fresh parsley, chopped

Prep notes

Pat the chicken thighs dry with paper towels and season them generously with salt and pepper. If you prefer a crisper skin, leave the skin on and sear skin-side down first. For a leaner finish, use skinless thighs. Bone-in thighs provide slightly deeper flavor and a rustic texture; boneless thighs cook faster. Measure out the liquids and aromatics before you begin so the finish comes together smoothly.

Step-by-step Instructions

The directions below follow the ingredient list exactly and are written to be clear and easy to follow. Read through once before you start so you can coordinate the searing, sauce, and rice cooking.

Heat a large, heavy skillet over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the 6 chicken thighs, skin-side down if using skin. Sear the chicken until well-browned, about 4–5 minutes per side for bone-in thighs; adjust slightly for boneless pieces until both sides are golden. Season with salt and pepper to taste while searing. Transfer the browned chicken to a plate and set aside.
Reduce the heat to medium. In the same skillet, add the diced 1 yellow onion. Sauté until the onion softens and becomes translucent, about 4 minutes, scraping up any browned bits from the bottom of the pan. Add 5 cloves garlic, minced, and 1 tablespoon minced ginger (if using). Cook for 30–45 seconds until fragrant, careful not to burn the garlic.
Stir in 1/4 cup water, 2 tablespoons soy sauce, 2 tablespoons lemon juice, and 1/3 cup honey. Add 1 teaspoon dried rosemary and 1 tablespoon lemon zest. Bring the mixture to a gentle simmer, stirring to combine and dissolve any browned bits from the pan sides.
Pour in 2 cups chicken broth, low sodium, and add 1 cup basmati rice, dry. Stir briefly to distribute the rice evenly in the liquid. Nestle the seared chicken thighs back into the skillet on top of the rice, skin-side up if applicable. Scatter lemon slices over the chicken for aroma and presentation.
Bring the skillet to a simmer over medium heat, then reduce the heat to low. Cover the skillet with a tight-fitting lid and cook gently for 18–22 minutes, or until the rice is tender and the chicken reaches an internal temperature appropriate for thighs. Check for doneness: rice should be plump and the liquid mostly absorbed. If using bone-in thighs, aim for an internal temperature of 165°F (74°C).
While the chicken finishes, prepare the cornstarch slurry. In a small bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water until smooth and no lumps remain.
Once the chicken and rice are cooked, remove the lid. Using a spoon, transfer the chicken to a clean plate and tent with foil to keep warm. If there is excess liquid in the skillet, increase the heat to medium and stir the rice gently to release steam and slightly reduce the cooking liquid for 1–2 minutes.
Stir the cornstarch slurry into the pan liquid and bring the mixture to a simmer over medium heat. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1–2 minutes. Stir in 1 tablespoon butter, unsalted, to enrich the sauce and give it a silky sheen. Taste and adjust seasoning with kosher salt and pepper to taste.
Return the chicken thighs to the skillet, spooning some sauce over each piece to recoat. Let the chicken warm in the sauce for 1–2 minutes so the flavors meld. Sprinkle chopped fresh parsley over the top for color and freshness.
Serve the chicken and rice straight from the pan with extra lemon slices on the side. Spoon extra sauce over the rice and chicken at the table for a glossy, citrusy finish.

Chef’s tips and variations

If you like more tang, increase the lemon juice to 3 tablespoons and add a little more lemon zest. For a milder citrus note, use just the zest and reduce juice slightly.
If your skillet is small, use a 10–12 inch ovenproof skillet or transfer everything to a baking dish after searing and finish in a 375°F (190°C) oven until the rice is tender—about 20–25 minutes.
To make the sauce spicier, add a pinch of red pepper flakes with the dried rosemary. A small drizzle of toasted sesame oil at the end adds a nutty depth if desired.
Swap basmati for jasmine rice if you prefer a softer, slightly stickier grain; just keep the same liquid ratio and check for doneness earlier as jasmine can cook faster.
For a lighter sauce, omit the tablespoon of butter and increase the lemon zest for brightness; the cornstarch will still give a nice coating without the butter’s richness.

Serving suggestions

This One Pan Lemon Chicken shines with simple sides that let the main flavors sing. A crisp green salad or sautéed green beans seasoned with a pinch of salt and lemon pairs beautifully. For a roasted vegetable, try asparagus or broccoli tossed with olive oil and roasted at 425°F (220°C) for 10–12 minutes. For a grain-free option, replace the rice with cauliflower rice added late in the cooking time so it doesn’t get soggy.

Make-ahead and storage

You can prepare the components in advance to save time. Sear the chicken and refrigerate it separately, make the sauce up to the point before thickening, and store cooked rice in an airtight container. Reheat gently on the stovetop, combine, and finish with the cornstarch slurry and butter for best texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a skillet over low heat with a splash of water or broth to loosen the sauce.

Common troubleshooting

If the rice is still crunchy when the chicken is done, add 1/4 cup water or broth, cover, and continue to cook on low for 3–5 more minutes until tender.
If the sauce becomes too thick after adding the cornstarch, thin it with a tablespoon or two of warm water or broth while stirring.
If the chicken sticks while searing, give it time—when it has developed a proper crust it will release more easily. Use a metal spatula to gently lift if needed.

Why the ingredients matter

The balance of lemon, honey, and soy sauce is central to this dish. Lemon juice and zest provide brightness, honey gives a natural sweetness and caramelization, and soy sauce adds savory depth and umami. Garlic and optional ginger layer aromatic warmth beneath the citrus, while rosemary contributes a woodsy, piney note that complements chicken particularly well. Using low-sodium chicken broth lets you control the salt level so the lemon and honey aren’t overwhelmed.

Final thoughts

This One Pan Lemon Chicken is about bright, balanced flavor and weekday ease. It’s forgiving enough to accommodate bone-in or boneless thighs, and the single-pan method keeps cleanup minimal. The glossy, sticky sauce and tender rice make it a sure crowd-pleaser, while lemon slices and fresh parsley bring a fresh, homey finish. Whether you’re cooking for a family dinner or a casual weekend meal, this recipe delivers comforting, impressive results with minimal fuss.

Enjoy, and remember: a squeeze more lemon or a sprinkle more parsley at the table lets everyone tailor the dish to their taste.

One Pan Lemon Chicken

Tender lemony chicken baked on a bed of basmati rice with a sweet-savory honey lemon sauce.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

6 chicken thighs bone-in or boneless, with or without skin
Kosher salt to taste
black pepper to taste
2 tablespoons oil
5 cloves garlic minced
1/4 cup water for sauce
2 tablespoons soy sauce
2 tablespoons lemon juice
1/3 cup honey
1 tablespoon ginger minced, optional
2 tablespoons cornstarch for slurry
3 tablespoons water for cornstarch slurry
1 tablespoon unsalted butter
1 yellow onion diced
1 teaspoon dried rosemary
1 tablespoon lemon zest
1 cup basmati rice dry
Kosher salt and pepper to taste for rice/broth
2 cups chicken broth low sodium
lemon slices for serving
fresh parsley chopped, for serving

Equipment

9–10 inch cast iron skillet or ovenproof skillet
Mixing Bowl
Measuring cups and spoons
Wooden spoon or spatula
foil
Small bowl (for cornstarch slurry)

Method

Preheat the oven to 350°F (175°C) and position the rack in the middle.
Season the chicken thighs on both sides with Kosher salt and black pepper.
Heat a 9–10 inch cast iron or ovenproof skillet over high heat and add 2 tablespoons oil.
When the oil is hot, add the chicken (skin side down if using skin-on) and brown 4–5 minutes per side until golden; transfer chicken to a plate.
Reduce heat to medium, add the minced garlic to the same pan and cook, stirring, for about 1 minute.
Add 1/4 cup water, 2 tablespoons soy sauce, 2 tablespoons lemon juice, 1/3 cup honey, and 1 tablespoon minced ginger (if using) to the pan; simmer over medium until the sauce reduces and thickens slightly, about 5–8 minutes.
If you prefer a thicker sauce, mix 2 tablespoons cornstarch with 3 tablespoons water until smooth and stir the slurry into the sauce; cook until thickened, then transfer the sauce to a bowl and set aside.
Lower heat to medium-low and add 1 tablespoon unsalted butter to the skillet; when melted, add the diced onion and cook 1 minute, stirring.
Add the 1 cup dry basmati rice, 1 teaspoon dried rosemary, and 1 tablespoon lemon zest to the skillet; stir and cook 1 minute to toast the rice slightly.
Pour in 2 cups low-sodium chicken broth, season with salt and pepper to taste, and stir to combine.
Return the browned chicken to the pan, placing it on top of the rice (skin side up if applicable).
Cover the skillet tightly with foil and bake in the preheated oven for 45–50 minutes, until the rice is tender and the chicken is cooked through.
Five minutes before the end of baking, remove the foil, brush the chicken with the reserved honey lemon sauce, and broil for 5 minutes to glaze and brown the top.
Let rest briefly, then serve with lemon slices, chopped fresh parsley, and extra sauce on the side.