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Main Course • American

One Pan Lemon Chicken Thighs and Wild Rice Recipe

Easy, weeknight dinner with only one pan to wash. One pan lemon chicken thighs are crisp and juicy with rich, flavorful wild rice.

5.0 from 154 votes
65 mins
Total Time
4
servings
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One Pan Lemon Chicken Thighs and Wild Rice

How to Make the Best One Pan Lemon Chicken Thighs and Wild Rice

This one pan lemon chicken with wild rice is the perfect weeknight dinner when you’re craving something elegant but don’t want to spend hours in the kitchen or face a sink full of dirty dishes. The chicken thighs become perfectly crispy on the outside while staying juicy and tender on the inside, and the wild rice soaks up all the rich, citrusy flavors from the chicken drippings and lemon juice.

What makes this dish truly special is how the Meyer lemons brighten everything up. Their sweet, slightly floral notes complement the savory chicken and earthy wild rice in a way that feels both comforting and refined. The fresh thyme and garlic add depth, while the broiling step at the end gives you those gorgeous caramelized lemon slices and perfectly crisp chicken skin.

This is an impressive enough dish to serve to guests, yet simple enough for a regular Tuesday night dinner. Serve it straight from the cast iron skillet for maximum appeal, and watch everyone be amazed that something this delicious came from just one pan.

One Pan Lemon Chicken Thighs and Wild Rice

One Pan Lemon Chicken Thighs and Wild Rice

Easy, weeknight dinner with only one pan to wash. One pan lemon chicken thighs are crisp and juicy with rich, flavorful wild rice.

5.0 from 154 votes
CourseMain Course
CuisineAmerican
Keywordchicken thigh recipes, easy dinner recipes, Meyer lemons, one pan dinners
Prep Time10 mins
Cook Time55 mins
Total Time65 mins
Servings4 servings
Calories1006kcal
AuthorAlex Raeburn
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Ingredients

For the Chicken and Rice

Instructions

Season & Sear

  1. Preheat oven to 400°F.
  2. Pat chicken thighs dry with a paper towel and season skin side with salt and pepper.
  3. On the stovetop, heat olive oil in a large cast iron skillet over high heat.
  4. Sear the chicken thighs skin side down for 5 minutes.
  5. Turn chicken thighs and cook an additional 3 minutes.

Start the Rice

  1. Reduce heat to medium and transfer the chicken to a plate.
  2. Melt the butter in the skillet.
  3. Add the garlic and thyme—watch out for splatter if your thyme is wet.
  4. Stir and cook for 30 seconds to perfume the thyme.
  5. Add the rice, stirring until liquid is absorbed.

Finish & Combine

  1. Deglaze the pan with white wine, scraping the bottom of the pan with a wooden spoon or spatula.
  2. Cook until almost all the wine is soaked up—about 2 minutes.
  3. Add chicken stock, zest, and juice of 1 Meyer lemon. Stir to combine.
  4. Slide the chicken thighs and any juices from the plate over the rice.
  5. Top chicken with lemon slices and bring the liquid to a simmer.

Bake & Broil

  1. Bake for 35-40 minutes in a 400°F oven.
  2. Broil on high for 5-10 minutes before serving to crisp skin and slightly char lemons.

Notes

  • Use a cast iron skillet for best results—it distributes heat evenly and can go directly from stovetop to oven.
  • Meyer lemons are sweeter and less acidic than regular lemons, making them ideal for this dish. If unavailable, use regular lemons but reduce the amount slightly.
  • Don't skip the broiling step at the end—it's what gives the chicken skin its beautiful crispy texture.
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