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a skillet full of Meyer Lemon Chicken and Rice. A pan of sauteed green beans sits in the background.

One-Pan Meyer Lemon Chicken and Rice

This is a Frank family favorite for Sunday dinner. The fact that it's cooked in one pan makes cleanup a cinch. It's also very impressive if you bring the pan to the table for serving (see pic). This dish has citrus notes and wonderful, savory flavors.
Course Entree
Cuisine French
Prep Time 5 minutes
Cook Time 55 minutes
Marinade 12 hours
Total Time 1 hour
Servings 4 -6
Author Michelle Frank

Ingredients

FOR THE MARINADE

  • 1 Meyer lemon juiced and zested (reserve zest for
  • Chicken And Rice)
  • 2 cloves garlic peeled and smashed
  • Medium pinch of salt
  • dash of black pepper

FOR THE CHICKEN AND RICE

  • 4 tbsp olive oil divided
  • 6 bone-in skin-on chicken thighs
  • 1 cup long-grain rice
  • 2 medium shallots minced
  • 1 tbsp capers rinsed and minced
  • zest from the Meyer lemon in the marinade step
  • 1 Meyer lemon sliced into thin rings
  • 1/4 cup white wine
  • 1 tbsp dried Herbs de Provence or Italian herbs
  • 2 1/4 cups chicken broth
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley minced, for garnish

Instructions

  1. Combine the ingredients for the marinade in a zip-top bag. Trim as much fat as practical from the chicken thighs and add to the bag. Allow to marinate from 1 hour to overnight.
  2. Preheat oven to 350 degrees F. Remove chicken from marinade and pat dry. Remove garlic and discard; reserve the remainder of the marinade.
  3. In a deep, heavy-bottomed skillet or Dutch oven, warm 2 tbsp of the olive oil over medium-high heat. Add the chicken thighs, skin side down. Cook until golden brown, about 5 minutes, then flip and cook the other side until golden-brown, about 5 minutes more. Reduce heat to medium-low; remove chicken to a plate and reserve.
  4. Wipe excess fat from the pan, then add the remaining olive oil. Add the shallots and saute 1 minute. Add the rice, lemon zest, capers, herbs, and a generous pinch of salt; saute until rice is translucent and fragrant, about 2 minutes. Carefully add the wine and stir until absorbed, scraping any brown bits from the bottom of the pan.
  5. Add the marinade and broth; bring to a simmer. Allow to simmer for about 30 seconds. Arrange the chicken on top of the rice, skin side up. (The dish will be quite soupy at this point and the chicken will be partially submerged. No worries! The rice will absorb it all!) Pour any accumulated juices over the top. Arrange lemon slices on top of the chicken and rice.
  6. Lid the skillet and place in the oven. Bake for 35 minutes. Remove the lid and bake an additional 10 minutes (45 in total), or as necessary until the chicken is cooked through (165 degrees F), liquid is absorbed, and the rice is tender.
  7. Remove from the oven and allow to rest for 10 minutes. Serve garnished with parsley. Enjoy!