One Pot Lemon Chicken and Rice (So Juicy + Easy!)
one pot creek chicken & lemon is a cozy one-pan chicken-and-rice dinner flavored with lemon, garlic, and oregano. Everything cooks together until the rice is fluffy and the chicken is tender and juicy.
This is the kind of dinner that feels special but doesn’t need extra pots. You get bright citrus flavor, savory herbs, and a clean, comforting chicken-and-rice finish.
It’s also a great weeknight option because the oven does most of the work. Serve it straight from the pan with extra parsley and lemon zest.
Table of contents
Why You’ll Love This Recipe
- One pan, minimal cleanup
- Bright lemon-garlic flavor without being sour
- Fluffy rice cooked in broth for extra taste
- Chicken stays juicy because it finishes covered
- Easy to scale up for family dinners
Ingredients
Candy base
Chicken + Marinade
- 5 chicken (chicken pieces)
- Black pepper, to taste
- 1/2 tsp salt
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- Lemon juice + zest: 1–2 lemons (use the zest + 4 tbsp lemon juice)
Rice
- 1 1/2 tbsp olive oil
- 1 small onion, finely chopped
- 1 cup long grain rice (180 g)
- 1 1/2 cups chicken broth (375 ml)
- 3/4 cup water (185 ml)
- 1 tbsp dried oregano
- 1/3 tsp salt
- Black pepper, to taste
Finish
Garnish
- Finely chopped parsley
- Fresh lemon zest
Ingredient Notes & Substitutions
- Chicken: Use a mix of drumsticks/thighs for best flavor. If using boneless chicken, reduce cook time so it doesn’t dry out.
- Rice: Long grain rice works best for fluffy grains. Avoid instant rice.
- Chicken broth: Low-sodium broth helps control salt. If your broth is salty, reduce added salt in the rice.
- Lemon: Zest adds big lemon flavor without extra acidity—don’t skip it if you can.
How to Make One pot creek chicken & lemon
- Marinate the chicken: In a bowl, combine chicken with salt, black pepper, dried oregano, minced garlic, lemon zest, and lemon juice. Mix well to coat.
- Sear the chicken: Heat olive oil in a large oven-safe pan. Add chicken and sear until lightly golden on both sides. Transfer chicken to a plate.
- Cook the onion: In the same pan, add the chopped onion and sauté until softened and glossy.
- Toast the rice: Add the rice and stir for about 1 minute so it absorbs the pan flavor. Add dried oregano, salt, and black pepper.
- Add liquids: Pour in chicken broth and water, stirring to combine.
- Bake covered: Nestle the seared chicken back into the pan. Cover with a lid and bake at 375°F (190°C) until the rice is tender and the chicken is cooked through.
- Finish + garnish: Let the pan rest a few minutes, then top with parsley and fresh lemon zest. Serve with extra lemon wedges.
Expert Tips
- Sear the chicken first for deeper flavor in the rice.
- Scrape up browned bits after adding broth—those are flavor.
- Keep the lid on while baking so the rice cooks evenly.
- If rice looks a little wet at the end, uncover and rest 10 minutes to absorb.
- If rice looks dry mid-bake, add a splash of hot water (2–4 tbsp) and re-cover.
- Zest the lemon before juicing for the easiest prep.
- Taste your broth first—salt levels vary a lot.
Storage & Freezing
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze in portions for up to 2 months.
- Reheat: Add a small splash of water or broth before reheating to keep the rice from drying out.
- Thawing: Thaw overnight in the fridge before reheating for best texture.
Variations
- Add chopped spinach at the end for a quick green boost.
- Stir in peas during the last 10 minutes of baking.
- Use lime instead of lemon for a different citrus vibe.
- Add a pinch of red pepper flakes for heat.
- Swap parsley for cilantro for a brighter finish.
one pot creek chicken & lemon
Juicy lemon-oregano chicken baked over fluffy rice in one pan with garlic and broth for a bright, cozy dinner.
Ingredients
Equipment
Method
- In a bowl, mix chicken with 1/2 tsp salt, black pepper, 1 tbsp dried oregano, minced garlic, lemon zest, and 4 tbsp lemon juice.
- Heat 1 1/2 tbsp olive oil in a large oven-safe pan. Sear chicken until lightly golden on both sides, then transfer to a plate.
- In the same pan, sauté the onion until softened.
- Add rice and stir for 1 minute. Season with 1 tbsp dried oregano, 1/3 tsp salt, and black pepper.
- Pour in chicken broth and water. Stir well.
- Nestle chicken back into the pan. Cover and bake at 375°F (190°C) until rice is tender and chicken is cooked through.
- Rest 10 minutes. Garnish with parsley and fresh lemon zest, then serve.
Nutrition
Video
Notes
- If your broth is salty, reduce the added salt in the rice.
- If the rice looks dry mid-bake, add 2–4 tbsp hot water and re-cover.
- For extra brightness, finish each plate with an extra squeeze of lemon.
Tried this recipe?
Let us know how it was!FAQs
Can I use boneless chicken?
Yes, but it cooks faster. Check early so it stays juicy.
What rice works best?
Long grain rice gives the fluffiest texture and separate grains.
Do I need to rinse the rice?
Not required, but rinsing can make the rice a little less starchy.
Can I make it on the stovetop only?
Yes—keep it covered and simmer gently until rice is tender, but oven baking gives more even results.
How do I know the chicken is done?
It should be cooked through and no longer pink at the bone; juices run clear.
Can I double the recipe?
Yes, but use a larger pan so the rice layer isn’t too thick and adjust cook time slightly.
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Estimated reading time: 7 minutes
