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    Home » Hunger

    One Pan Lemon Chicken Thighs and Wild Rice

    By Lauren on August 29, 2018, Updated April 27, 2021 17 Comments

    Jump to Recipe Print Recipe

    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.

    Crispy chicken thighs with lemon and wild rice in cast iron skillet

    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.

    Meyer lemon chicken thighs and wild rice on a plate.

    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 Lemon Chicken Thighs over Wild Rice in Cast Iron Pan

    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.

    Lemon chicken thighs over wild rice in lodge cast iron pan

    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.

    Crispy chicken thighs with lemon and wild rice in cast iron skillet

    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 from 1 vote
    Print Pin SaveSaved! Rate
    Course: one pan meals
    Cuisine: American
    Keyword: chicken thigh recipes, easy dinner recipes, Meyer lemons, one pan dinners
    Prep Time: 10 mins
    Cook Time: 55 mins
    Total Time: 1 hr 5 mins
    Servings: 4 to 6 servings
    Calories: 1006kcal
    Author: Lauren
    Prevent your screen from going dark

    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.

    Notes

    If you don't have a cast iron, a large, deep sided skillet or dutch oven will work.  Just make sure the pan is both stove top and oven safe.
    Meyer lemons are recommended for their sweeter taste but standard lemons can definitely be substituted.
    Cooking times will vary depending on the type of rice.  If using wild rice, you will need about 40 minutes of cooking time, plus the broiling.   Regular brown rice will require less cooking time - about 20-25 minutes.  Whether cooking less for brown rice or more for wild rice, the chicken thighs will be equally tender from resting on top of the liquid in the pan.

    Nutrition

    Calories: 1006kcal | Carbohydrates: 52g | Protein: 83g | Fat: 49g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 408mg | Potassium: 1612mg | Fiber: 4g | Sugar: 4g | Vitamin A: 307IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 4mg
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    Comments

    1. Noel says

      December 21, 2022 at 7:58 pm

      Looks great! Do you cook it with the lid on in the oven? And also, can you substitute the white wine with something else?

      Reply
      • Lauren says

        January 05, 2023 at 10:19 pm

        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.

        Reply
    2. Nina says

      August 17, 2021 at 6:49 pm

      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

      Reply
    3. Jennifer Gilkerson says

      February 21, 2021 at 9:07 pm

      This turned out absolutely delicious! I followed the recipe exactly and this was a hit! Saving this one.

      Reply
      • Lauren says

        February 23, 2021 at 6:10 am

        So glad you loved it! Thank you!

        Reply
    4. Monica says

      September 18, 2018 at 6:06 am

      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.

      Reply
    5. Sam | Ahead of Thyme says

      September 02, 2018 at 9:49 pm

      Wow this chicken and rice dish looks amazing!! I love how easy it is to make!

      Reply
    6. Michele says

      September 02, 2018 at 6:51 pm

      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!

      Reply
    7. Sharon says

      September 02, 2018 at 5:15 pm

      This looks like a great dish! One pan, easy but looks fancy enough for special occasions. Can't wait to make this.

      Reply
    8. Chef Markus Mueller says

      September 02, 2018 at 1:27 pm

      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!

      Reply
    9. Anne Murphy says

      September 01, 2018 at 9:15 pm

      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!)

      Reply
    10. Jenni LeBaron says

      September 01, 2018 at 10:50 am

      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!

      Reply
    11. Nicoletta Sugarlovespices says

      August 31, 2018 at 7:51 pm

      It looks unbelievable! My husband would go crazy for it. Love wild rice and I think here it's perfect!

      Reply
    12. Jessica says

      August 31, 2018 at 2:11 pm

      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!

      Reply
    13. Elaine says

      August 31, 2018 at 8:46 am

      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! 🙂

      Reply
    14. Charity says

      August 30, 2018 at 7:59 pm

      So gorgeous Lauren!!!! Love a cast iron skillet dish like this! Pinning to make this fall!

      Reply
    15. linda says

      August 30, 2018 at 4:06 pm

      chicken and rice dinners are a staple at my house. Yours looks delicious, and i love that it is a one pan dinner.

      Reply

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