One Pan Italian Chicken and Rice

Name: One Pan Italian Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 chicken thighs (bone-in / skin-on); 2 tablespoons extra virgin olive oil; 1 lemon (zested first and after that juiced); 3 tablespoons honey (or maple syrup); 3 tablespoons soy sauce; 3 tablespoons olive oil; 1 medium sweet onion (diced); 4-6 cloves garlic (minced); 1 cup white long grain rice; 1 tablespoon Italian seasoning; 1 teaspoon lemon zest; 2 cup s chicken broth (low sodium); lemon zest; parsley chopped

Recipe Print

You can make this delicious, budget-friendly One-Pan Italian Chicken and Rice dinner in just your cast iron skillet. The chicken soaks in a honey-lemon soy sauce marinade before you sear it to get perfectly crispy skin. Then it’s baked with lemon-garlicky rice seasoned with Italian herbs. As a busy mom and businesswoman, I can tell you this meal is a breeze to make, and once you try it, it will become a staple in your home.

overhead shot of one pan italian chicken and rice garnished with lemon slices

Baking the rice with the chicken is genius because you get a full meal in one pan and rice that is full of sweet and savory flavors. It is the ultimate quick and simple dinner for busy weeknights. I like to serve it with simple veggie side dishes, like roasted sweet potato fries or crispy sautéed cabbage.

Why this recipe is so perfect
What you will need to make it
How to prepare it:
Expert tip
Recipe variations:
Ways to serve it:
How to store leftovers:
Frequently asked questions
More one-pan meals to try:

One Pan Italian Chicken and Rice is one of the easiest dishes you can make! Full of flavor and made with just a few ingredients, this meal won’t break the bank and saves me time on crazy weeknights. It combines savory Italian herbs, robust garlic, tangy lemon, and sweet onions. I love a good chicken-and-rice meal, and you won’t want to miss this one!

I love one-pan and one-pot meals because we have busy lives with work, school, piano practice, and travel. It is nice to toss everything together, brown it, and bake it for a delicious, comforting dinner without worrying about side dishes.

italian chicken and rice made with chicken thighs, arranged on a serving plate

Why this recipe is so perfect

One pan to clean: Since everything cooks in one pan, there are fewer dishes to wash, which I always appreciate.
Quick and easy: It takes little prep time; I sear the chicken and aromatics, add the rice, and bake everything. This way, dinner is ready in under an hour with minimal work.
Very affordable: You may already have all you need for this recipe. Just chicken, rice, and a few herbs and spices. And they are all easy on your wallet.
Full of flavor: For such an easy dish, it has a lot of different tastes and textures. This is one of those recipes that is homey and cozy, and usually becomes a favorite.

What you will need to make it

one pan italian chicken and rice ingredients in bowls on a wooden table with chicken thighs arranged on a cutting board

For the marinade: I marinate the chicken thighs in lemon juice and zest, mixed with olive oil, soy sauce, and honey for a sweet and savory flavor.
For the rice: I use Long-grain white or brown rice, freshly minced garlic, onion, homemade Italian seasoning, freshly grated lemon zest, and chicken broth.
Garnish: Freshly chopped parsley and lemon slices.

How to prepare it:

Marinate: Several hours before I plan to cook this one-pan meal, I mix all the marinade ingredients in a large bowl or baking dish. Then I add the chicken to the bowl, making sure it is covered by the mixture, and let it chill for at least one hour, but preferably more. The longer it marinates, the better the flavor.

collage of steps showing how to make honey garlic sauce and sear chicken thighs

Brown the chicken: When I am ready to start, I set the oven to 375 degrees F and place a cast iron pan on the stove over medium-high heat. Once hot, I add 2 tablespoons olive oil and brown the chicken on each side, and set it aside.

Sauté the veggies: I add the onion to the pan and simmer for several minutes, stirring occasionally. Then I add the garlic and cook for 1 minute, and add the rice and cook, stirring, for 1 minute. Then add the seasoning, zest, and chicken broth, and stir again.

collage of steps showing how to make one pan italian chicken and rice

Bake: Next, I put the chicken back in the pan, skin-side up, top with lemon halves, cover with foil, and bake for 45 minutes. Then, I remove the foil and broil for five minutes.

Rest, garnish, and serve: Let the chicken rest for 10 minutes, then serve with parsley and lemon zest on top.

Expert tip

How to season and care for a cast iron skillet

First, preheat the oven to 350°F. Then, like with any pan, wash it with warm water and dry it completely. Then rub a thin layer of fat or cooking oil over the entire skillet, including the handle, the back, and the bottom. Once the oven is heated, place the pan face down on the middle rack. Place a piece of foil on the bottom rack to catch any drips.

Bake the pan for one hour. Then, turn off the oven and let the pan cool inside the oven. Now, repeat these steps one more time after it cools completely. Do not soak the pan in water or put it in the dishwasher to keep your skillet in good condition. Also, do not over-clean it or use a scouring pad. Gently scrub with a sponge or use kosher salt to remove residue. You can also leave some oil in the pan after cooking and keep it on the stove.

More tips to consider:

I usually make this dish with chicken thighs because they are thick and juicy, but you could use chicken breasts.
Brown the chicken before adding it to the pan so it holds in the juices. But make sure you brown it skin side down for crispy skin.
Do not skip the freshly made zest. It adds a nice kick of lemony flavor.
Rinse the rice first to remove excess starch that makes it sticky.
Do not overcook the chicken. Check it after 40 minutes. Use a meat thermometer; the internal temperature should reach 165°F.

crispy golden-brown italian chicken and rice on a serving spatula

Recipe variations:

Other cuts of chicken: I have also made this with chicken breasts and drumsticks; it turns out great. Make sure to sear the meat.
Add veggies: For more texture and heartiness, add diced tomatoes, broccoli and cauliflower florets, chunks of carrots and celery, or whatever else you like.
Sweet and savory: Stir in pineapple chunks with the rice before cooking for a sweet-and-savory combo.
More flavor: For extra tang, replace a quarter cup of the broth with apple cider vinegar.
Cheese it up: Cheesy Italian rice is delicious! The kids love it when I sprinkle in some cheddar or mozzarella cheese during the last few minutes of baking.
Raise the heat: To make this dish spicy, add some jalapeños or poblano peppers with cayenne or red pepper flakes.
Fewer carbs: If you are cutting carbs, use cauliflower rice instead.

Ways to serve it:

This one-pan Italian chicken and rice goes great with a salad on the side. My Italian chopped salad recipe is perfect for this. It is made with romaine lettuce, tomatoes, olives, ham, salami, bell peppers, and nuts for a mix of textures and flavors. I also like to serve it with crusty bread or homemade breadsticks.

When I make this meal, I try to include more veggies on the side, so to keep it simple and easy, I usually roast some cauliflower steaks and make a cucumber and tomato salad with a creamy dressing. For dessert, my kids love helping make this rainbow fruit salad, or, if it’s summer and we are blessed with good weather, we make grilled peaches with strawberry whipped cream.

How to store leftovers:

Refrigerate: Let your leftovers cool, then refrigerate them in a sealed container for three days.
Freezing: If you still have extras after a few days, pack them into a freezer-safe container and freeze them for a few months.
Defrost: Thaw your leftovers overnight in the refrigerator for the best texture and taste.
Reheating: Bake in the oven, covered, for 10 minutes at 375°F. Or reheat in the microwave for a minute or two.

one pan Italian chicken and rice on a serving plate with lemon wedges

Frequently asked questions

Why is the rice mushy?

It may be from cooking it too long or adding too much liquid. Do not use Minute rice or any other quick-cooking rice in this recipe. They are designed to be cooked quickly in a pot or the microwave. Otherwise, it will overcook and get mushy. But ddon’tworry. You can fix it. Remove the chicken and spread the rice in a colander or strainer to drain excess liquid. Then spread it on a baking sheet lined with parchment paper and cook at 350 degrees F for three or four minutes.

Should I rinse or soak the rice first?

I don’t soak my rice first because it will absorb water and get overcooked. However, you can rinse the rice in a strainer to remove the excess starch on the outside. Starch can make your rice stick together and clump. It also helps the rice cook more evenly. Save the starchy water to thicken whatever sauce you are using. But make sure you dry it out afterward to remove excess water.

What is the best rice for this one-pan Italian chicken and rice?

I prefer using long-grain rice, either brown or white. But you can try other rice if you would rather. Brown, long-grain rice is the healthier choice. For a nutty flavor, use basmati rice. It is more flavorful than regular rice. For a sweeter taste, try jasmine rice. Arborio rice is a creamy choice but may not be suitable for this recipe. It may end up mushy or sticky.

More one-pan meals to try:

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