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Overhead close up shot of a pan filled with chicken and rice

One Pan Meyer Lemon Chicken with Golden Rice

This simple yet elevated One Pan Meyer Lemon Chicken with Golden Rice combines the brightness of vibrant meyer lemons, with the cozy & warm flavors of turmeric and ginger. It's made completely in one pan, it's a little different from your average chicken dish, and it celebrates the long-awaited winter citrus season! Serve it with your favorite roasted vegetable, or a simple salad!

Course Dinner, Main, Main Course
Cuisine American
Keyword baked lemon chicken, chicken and rice, lemon chicken thighs, meyer lemon chicken, meyer lemon recipe, meyer lemon recipes savory, meyer lemon rice, one pan chicken, one pan chicken and rice
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Author Molly | Spices in My DNA


  • 1 1/2 pounds bone-in, skin-on chicken thighs (about 4 thighs)
  • 2 tablespoons extra virgin olive oil, divided
  • 2 cloves garlic, finely chopped, divided
  • zest of 1 meyer lemon
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 2 tablespoons salted butter, divided
  • 1 meyer lemon, sliced
  • 1 teaspoon freshly grated ginger
  • 1 cup basmati rice
  • 3/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • freshly ground black pepper
  • 1 3/4 cups low-sodium chicken broth
  • juice of 1/2 a meyer lemon
  • chopped flat-leaf parsley, for serving
  • meyer lemon wedges, for serving


  1. Preheat oven to 350℉. Place chicken thighs in a large bowl. Add one tablespoon of the olive oil, half of the garlic, meyer lemon zest, one teaspoon of the salt, and pepper. Toss to coat.

  2. Heat a large oven-safe skillet (that has a lid), braiser or dutch oven over medium to medium-high heat. Add the remaining tablespoon of olive oil. Once hot, sear the chicken thighs for 2-3 minutes per side, or until the skin is golden brown and develops a nice crust. Set the chicken aside on a plate.

  3. Reduce heat to medium. Discard a few tablespoons of the fat, leaving 3 or so tablespoons in the pan. Add one tablespoon of the butter. Sauté the meyer lemon slices in the butter/fat mixture for 1 minute or so per side, until they get a little caramelized and fragrant. Set aside on a plate.

  4. Carefully, with a wad of paper towels, wipe any dark bits out of the pan (the chicken fat and sugars in the lemons can cause some burning, so just discard any bits that are too dark to avoid any bitterness). Add the remaining tablespon of butter. Add the remaining garlic and ginger and sauté for 30 seconds - 1 minute or until fragrant. Add the rice, turmeric, garlic powder, onion powder, and remaining 1/2 teaspoon salt. Toss to coat, and stirring constantly, letting the rice toast for 1-2 minutes. Season with a few turns of freshly ground black pepper.

  5. Add the chicken stock, and bring to a boil. Once boiling, stir the rice, and arrange the chicken thighs on top. Top the chicken thighs with the sautéed meyer lemon slices. Cover and bake for 27-30 minutes, or until rice and chicken are cooked through, and all liquid is absorbed. Let cool for a few minutes, then remove chicken from pan and place on a fresh plate. Add the juice of half of a meyer lemon into the rice and stir. Place the chicken back over the rice and garnish with chopped parsley. Serve with freshly ground black pepper and meyer lemon wedges.

Recipe Notes

*If you can't find meyer lemons or they're out of season, you can use regular lemons here.
*Be sure to use an oven-safe pan fitted with a lid in order for the rice to cook properly. If you don't have an oven-safe pan with a lid, you can cover the pan tightly with heavy duty aluminum foil.