Go Back
+ servings
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.
Course one pan meals
Cuisine American
Keyword chicken thigh recipes, easy dinner recipes, Meyer lemons, one pan dinners
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 to 6 servings
Calories 1006kcal
Author Lauren


  • 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


  • 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.


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.


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