Lemon Pepper Chicken with Rice Pilaf

I’m basically obsessed with this Lemon Pepper Chicken with Rice Pilaf, it’s my lazy cook’s dream come true!

I throw everything in one pot, and somehow I end up looking like a kitchen genius.

Trust me, this recipe has saved my dinner reputation more times than I can count!

Why You’ll Love This Lemon Pepper Chicken with Rice Pilaf

I’m obsessed with this easy one pot chicken and rice because honestly, I’m too lazy to wash multiple dishes! My weeknight dinner game changed forever when I discovered this crispy chicken thighs recipe.

The lemon pepper seasoning creates a bright, savory crust on the chicken while the rice becomes incredibly flavorful underneath.

I adore how everything cooks together, making weeknight dinners so much easier for busy families like mine.

If you enjoyed this kind of comforting dish, you’ll want to try my Easy Sheet Pan Chicken Fajitas and The Best Strawberry Jalapeño Chicken Recipe next!

Ingredients You Need for Lemon Pepper Chicken with Rice Pilaf

• 6 bone-in, skin-on chicken thighs – I prefer thighs for their juiciness and flavor
• 2 tablespoons olive oil – Use a good quality extra virgin for best results
• 2 teaspoons lemon pepper seasoning – Store-bought works perfectly, or make your own
• 1½ teaspoons kosher salt, divided – I always use kosher salt for better control
• ¾ teaspoon garlic powder, divided – Fresh garlic can burn, so powder works better here
• 3 tablespoons butter – Adds richness to the rice base
• 1 large yellow onion, finely diced – Sweet onions work beautifully too
• 1¾ cups long-grain white rice – Jasmine or basmati both work wonderfully
• 2 cups chicken broth – Homemade gives the best flavor, but store-bought is fine
• 1 cup water – Helps achieve the perfect rice texture
• 3 tablespoons fresh lemon juice – Always use fresh for bright flavor
• ½ teaspoon black pepper – Freshly ground makes a difference

Substitution tips: You can use chicken breasts if preferred, just adjust cooking time. Brown rice needs more liquid and longer cooking time.

How to Make Lemon Pepper Chicken with Rice Pilaf

Step 1: Prep and Season Preheat your oven to 375°F. Pat chicken thighs completely dry with paper towels. Season both sides generously with lemon pepper seasoning, 1 teaspoon salt, and ½ teaspoon garlic powder. I like to rub the seasoning in well for maximum flavor.

Step 2: Brown the Chicken Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. When the oil shimmers, carefully place chicken thighs skin-side down. Cook for 5-6 minutes until golden brown and crispy. Flip and cook another 4 minutes. Transfer to a plate—don’t worry if they’re not fully cooked yet.

Step 3: Build the Rice Base In the same pot with all those delicious drippings, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until softened and fragrant. The onions will pick up all those lovely browned bits from the bottom.

Step 4: Add Rice and Liquids Stir in rice, coating it with the buttery onion mixture for about 1 minute. Pour in chicken broth, water, lemon juice, remaining salt, and garlic powder. Scrape up any browned bits from the bottom—that’s pure flavor! Bring to a gentle simmer.

Step 5: Combine and Bake Nestle the browned chicken thighs on top of the rice mixture, skin-side up. Cover tightly with a lid and transfer to your preheated oven. Bake for 35 minutes without peeking.

Step 6: Final Touch Remove the lid and continue baking for 10-15 minutes until the rice is tender and has absorbed most liquid. The chicken skin should be beautifully golden. Let rest for 5 minutes before serving.

How I Make This Lemon Pepper Chicken with Rice Pilaf Perfect Every Time

My secret is never skipping the browning step—it creates incredible depth of flavor

I always use a heavy-bottomed Dutch oven for even heat distribution, and I resist the urge to lift the lid during the first baking phase.

The steam is crucial for perfectly cooked rice! If your rice seems dry, add a splash more broth during the final baking stage.

Can I use boneless chicken for this recipe?

Yes, you can substitute boneless thighs, but reduce the cooking time by about 10 minutes.

I still recommend thighs over breasts for the best flavor and texture in this lemon pepper chicken with rice pilaf.

What if I don’t have a Dutch oven?

Any oven-safe pot with a tight-fitting lid works beautifully. I’ve even made this in a large cast-iron skillet covered with foil when my Dutch oven was in use.

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Can I make this chicken recipe ahead of time?

Absolutely! This lemon pepper chicken with rice pilaf reheats wonderfully. Store covered in the refrigerator for up to 3 days.

Add a splash of broth when reheating to refresh the rice.

How do I know when the rice is perfectly cooked?

The rice should be tender when you bite into it, and most of the liquid should be absorbed. If it’s still a bit firm, cover and return to the oven for 5-10 more minutes.

I’m always sharing my favorite homemade recipes and kitchen tips on Pinterest!

Follow me on Pinterest for more comforting dishes like this Lemon Pepper Chicken with Rice Pilaf that will make your family smile around the dinner table.

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My Serving Suggestions

I love serving this lemon pepper chicken with rice pilaf straight from the Dutch oven for a beautiful presentation.

It pairs wonderfully with a simple green salad or roasted vegetables. My family enjoys this for Sunday dinners, but it’s easy enough for weeknight meals too.

The leftovers make incredible lunch bowls the next day!