One pan chicken thighs to the rescue for a simple and tasty weeknight dinner. Tender chicken over Meyer lemon and fresh thyme infused wild rice.
Welcome everybody. Welcome to the world of easy one pan chicken dinners that are ridiculously delicious.
Is that bold of me to say? Mmm, I'm siding with the reason that I don't care because I want you to get the satisfaction this dish gives me.
These one pan chicken thighs has all sorts of things going on that you should know about:
- ONE PAN. Ok, and a plate. But guys, one pan to wash - it's food blogger, busy mom/person, dish washing hater nirvana.
- Cheap Eats. Chicken thighs are one of my favorite go to's because they are always tender and one of the cheaper cuts available. Which general means I can splurge for the organic stuff.
- Super flavorful. Trust me, the bold and italics are necessary. The rice is cooked with herbs and stock and a touch of wine and butter. The chicken skin is crispy but also has sweet and citrus-y lemon flavor.
- Simple, yet fancy. Simple enough for weeknight 'what the heck are we going to have' dinner, or - speaking from personal experience - an 'I just had a baby but need to cook something' dinner. But it's also fancy enough you could serve this for a crowd.
- Did I mention it's a one pan dinner?
One Pan (and a Plate) Start to Finish
We are currently having ourselves a little heat wave in Boston, just at the end of August. So while I'd like to be on to leggings, sweaters, PSLs and fall flavored dinners like Cranberry Walnut Chicken Thighs and Easy Baked Pumpkin Risotto, making the switch just doesn't feel right. So let's bask in all the Meyer lemon and fresh herb flavors we can, right?
Truth. You don't have to use Meyer lemons. Only if you're totally obsessed with them like I am. Like here and here. Meyer lemons are sweeter and less acidic so you could go ahead and gobble them right up with the skin. But if standard lemons are what you are reaching for, go for it.
Other truth. Your one pan chicken does not have to be cooked in a cast iron. Chicken thighs can be made just as tasty in a regular stainless steel pan. Our kitchen just happens to be stocked with a giant, 13-inch Lodge cast iron so we use it every chance we can.
Okay, real quick. Last thing, then we can move onto one pan chicken meal perfection. You need to know about this rice. It's WILD. Wild, like your standard blend of 'wild rice' but also wild as in 'this rice is creamy and rich and tastes like flavorful things and not just boiled starch.'
Your flavorful rice things being a smidge of butter for that creaminess, a touch of white wine to scrape all those seared chicken bits off the pan, garlic, fresh thyme, rich chicken stock, and more Meyer lemon. Because I told you, #obsessed.
Did you make this dish? Are you #obsessed now too?! I want to hear about it. Leave a comment or be sure to tag @hungerthirstplay on instagram.
One Pan Lemon Chicken Thighs and Wild Rice
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 pounds bone-in (skin on chicken thighs (about 8 thighs))
- 2 tablespoons unsalted butter
- 8 to 10 springs of thyme
- 2 cloves garlic (minced)
- 2 Meyer lemons (thinly sliced)
- 1 Meyer lemon (zested and juiced)
- 1 ½ cups wild rice
- ¼ cup dry white wine
- 2 ½ cups chicken stock
- salt and pepper (to taste)
Instructions
- Season + Sear: Preheat oven to 400°F. Pat chicken thighs dry with paper towel and season skin side with salt and pepper. On the stove top, heat olive oil in a large cast iron skillet over high heat. Sear the chicken thighs skin side down for 5 minutes. Turn chicken thighs and cook an additional 3 minutes.
- Start the Rice: Reduce heat to medium and transfer the chicken to a plate. Melt the butter. Add the garlic and thyme - watch out for splatter if your thyme is wet. Stir and cook for 30 seconds to perfume the thyme. Add the rice, stirring until liquid is absorbed.
- Finish + Combine: Deglaze the pan with white wine, scraping the bottom of the pan with a wooden spoon or spatula. Cook until almost all the wine is soaked up - about 2 minutes. Add chicken stock, zest and juice of 1 Meyer lemon. Stir to combine. Slide the chicken thighs and any juices from the plate over the rice. Top chicken with lemon slices and bring the liquid to a simmer.
- Bake + Broil: Bake for 35-40 minutes in a 400°F oven (see notes.) Broil on high for 5-10 minutes before serving to crisp skin and slightly char lemons.
Noel says
Looks great! Do you cook it with the lid on in the oven? And also, can you substitute the white wine with something else?
Lauren says
The rice should have started to cook slightly before putting in the oven and you shouldn't need a lid. If you find the rice is taking a long time about 15 minutes into the time in the oven, try covering with a lid for 10-15 minutes and then remove so the skin gets crispy again. You can substitute additional chicken stock for the white wine.
Nina says
Lovely enjoyed! I suggest adding a 1/2-1 tsp salt to rice - it’s flat without any seasoning. I used chicken legs and fewer so probably needed a little less liquid - adjust if using less chicken
Jennifer Gilkerson says
This turned out absolutely delicious! I followed the recipe exactly and this was a hit! Saving this one.
Lauren says
So glad you loved it! Thank you!
Monica says
It is looking too yummy. I just had food and I am again starving after seeing your lemon chicken. I will try to make this lovely recipe for my weekend dinner.
Sam | Ahead of Thyme says
Wow this chicken and rice dish looks amazing!! I love how easy it is to make!
Michele says
WOW! That is a gorgeous-looking chicken dish! My mouth is watering right now. Love that it's made in one cast iron pan. Makes it so easy!
Sharon says
This looks like a great dish! One pan, easy but looks fancy enough for special occasions. Can't wait to make this.
Chef Markus Mueller says
What a good way to cook wild rice! I always find it so bland if you simply boil the wild rice on its own. By cooking the chicken right in it, you obviously add a ton of flavor to the rice!
Anne Murphy says
I'm with you about chicken thighs - they're a regular in our house because of the flavor. This looks like a great way to cook them! I haven't noticed Meyer lemons around here, though so I"m glad I can use regular (though I'd love to try it with them!)
Jenni LeBaron says
This looks so flavorful. I love a good one pan meal and this looks like it checks all the boxes for comforting, healthy, and easy!
Nicoletta Sugarlovespices says
It looks unbelievable! My husband would go crazy for it. Love wild rice and I think here it's perfect!
Jessica says
I love one pan recipes, they're so practical for a weeknight dinner. My Meyer lemons are almost ripe and I can't wait to use them for this recipe!
Elaine says
We are a bit luckier with the heat but I can feel you on that one. This summer was extreme. And I totally agree - let's cook a bit more summer dishes before making the switch! 🙂
Charity says
So gorgeous Lauren!!!! Love a cast iron skillet dish like this! Pinning to make this fall!
linda says
chicken and rice dinners are a staple at my house. Yours looks delicious, and i love that it is a one pan dinner.