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Homemade One Pan Lemon Chicken photo

One Pan Lemon Chicken

A simple one-pan lemon chicken with rice, honey-lemon sauce, and aromatics baked together for an easy weeknight meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings

Equipment

  • 9–10 inch cast iron skillet or ovenproof skillet
  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk
  • Foil
  • Spatula or tongs

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 ginger minced, optional
  • 2 tablespoons cornstarch for slurry
  • 3 tablespoons water for cornstarch slurry
  • 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 for serving
  • fresh parsley chopped, for serving

Instructions
 

  • Preheat the oven to 350°F (175°C) and place the oven rack in the middle position.
  • Season both sides of the chicken thighs with salt and pepper.
  • Heat the cast iron or ovenproof skillet over high heat and add the oil.
  • When the oil is hot, sear the chicken thighs (skin side down if using skin-on) until browned, about 4–5 minutes per side; transfer the browned chicken to a plate.
  • Lower the heat to medium, add the minced garlic to the same pan, and cook, stirring, for about 1 minute until fragrant.
  • Add 1/4 cup water, soy sauce, lemon juice, honey, and optional minced ginger to the pan; simmer over medium heat, stirring occasionally, until the sauce reduces and slightly thickens, about 5–8 minutes.
  • If a thicker sauce is desired, whisk together 2 tablespoons cornstarch and 3 tablespoons water, then stir the slurry into the sauce and cook until thickened. Transfer the finished sauce to a bowl and set aside.
  • Reduce heat to low–medium and add the butter to the skillet. Once melted, add the diced onion and cook, stirring, for about 1 minute.
  • Add the dry basmati rice, dried rosemary, and lemon zest to the pan; stir and cook for 1 minute to coat the rice in butter and aromatics.
  • Pour in the 2 cups of low-sodium chicken broth and stir to combine, scraping any browned bits from the pan into the rice mixture.
  • Return the seared chicken thighs to the skillet, placing them on top of the rice (skin side up if using skin-on thighs).
  • Cover the skillet 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).
  • When about 5 minutes remain, uncover the skillet, brush the chicken with some reserved honey-lemon sauce, and broil for 5 minutes to glaze and brown the tops.
  • Remove from the oven and let rest for a few minutes, then serve with lemon slices, chopped fresh parsley, and extra honey-lemon sauce on the side.

Notes

  • You can use bone-in or boneless thighs per preference.
  • Ginger is optional but adds brightness to the sauce.
  • Adjust honey or lemon to taste if you prefer sweeter or tarter sauce.
  • Use low-sodium broth to better control salt level.