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–+ servings

One Pot Lemon Garlic Chicken and Rice Pilaf

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This easy lemon garlic chicken and rice recipe is made in one pan! Buttery chicken and creamy parmesan rice with zero stovetop prep.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 1
Course: main dish
Cuisine: American
Calories: 629
Ingredients Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup long grain white rice jasmine or basmati preferred
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
For the Chicken
  • 6 boneless skinless chicken thighs about 2 pounds
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 1 medium lemon zested and juiced
  • 6 tablespoons salted butter
Optional Garnish
  • 1 medium lemon sliced
  • 1 tablespoon chopped fresh parsley

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. Combine the rice, chicken broth, heavy cream, parmesan cheese, minced garlic, salt, and black pepper in the prepared baking dish. Stir gently and spread the mixture into an even layer across the bottom of the dish.
  3. Pat the chicken thighs dry on a large cutting board. In a small bowl, mix the paprika, garlic powder, salt, onion powder, red pepper flakes, and black pepper. Season the chicken evenly with the spice blend and nestle the thighs into the rice mixture.
  4. Zest the lemon over the chicken and rice, then drizzle with the lemon juice. Cut the butter into six equal pieces and place one on each chicken thigh. Add lemon slices for garnish if desired.
  5. Cover the dish tightly with aluminum foil and bake for 35 minutes.
  6. Remove the foil and continue baking for 15 to 20 minutes until the rice is tender and the chicken reaches an internal temperature of 174°F. Garnish with fresh parsley if desired.

Nutrition

Calories: 629kcalCarbohydrates: 34gProtein: 40gFat: 37gSaturated Fat: 21gCholesterol: 233mgSodium: 1332mgFiber: 2gSugar: 2g

Notes

Rice Choice: I have found that long grain white rice is the absolute best option here because it absorbs the liquids while keeping its shape and texture.
Moisture Control: I always pat the chicken thighs completely dry with paper towels before seasoning so the spices do not just slide off when the butter starts to melt.
Steam Power: I learned the hard way that you must seal the foil tightly around the edges of the pan, or the rice will stay crunchy while the chicken overcooks.
Richness Factor: I suggest using a block of parmesan that you grate yourself because the pre-shredded stuff has coatings that can make the rice sauce feel a bit grainy.
Reheating Advice: I love eating this the next day, but I always add a tablespoon of water to the rice before microwaving to bring back that luscious, creamy consistency.
Bright Finish: I recommend using a fresh lemon for both the juice and the zest since the bottled stuff lacks the aromatic oils that really make the garlic butter pop.
Heat Adjustment: I personally love the kick from the red pepper flakes, but if you are cooking for a crowd that prefers mild flavors, you can easily swap them for a little extra paprika.