Looking for an easy lemon-pepper chicken thigh recipe? This Dutch oven chicken and rice is just what you need! Lemon-pepper-seasoned chicken thighs bake together with a lemony rice for this one-pot dinner. You’ll want to save this one-pot lemon pepper chicken and rice recipe for whenever you need an easy weeknight meal. I developed this lemon pepper chicken with rice recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Baked Lemon-Pepper Chicken Thighs and Rice on Allrecipes here, or keep reading to see the full One-Pot Lemon-Pepper Chicken and Rice recipe at the bottom of this post along with some of my cooking tips below.
How to make Dutch oven chicken and rice
Start making this lemon pepper chicken thigh recipe by preheating the oven to 350 degrees F. Heat some olive oil in a Dutch oven over medium-high heat, and season bone-in, skin-on chicken thighs with lemon-pepper seasoning, salt, and and garlic powder, rubbing the seasoning into both sides of the chicken.
Cook the chicken in the hot oil until browned on both sides (about 4 minutes per side). Transfer the chicken to a plate and set it aside.
Melt some butter in the same pot and stir into the chicken drippings. Add chopped onion and cook, stirring occasionally, for 2 minutes.
Turn off the burner, then pour chicken stock (I personally prefer to use homemade chicken stock) and water into the Dutch oven with the onions, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in the rice, freshly squeezed lemon juice, some salt, garlic powder, and pepper into the broth and onion mixture.
Place the chicken back in the Dutch oven on top of the rice. Cover with a lid.
Bake the Dutch oven chicken and rice in the preheated oven for 30 minutes. After 30 minutes, uncover the pot and remove the chicken to a plate using tongs. Stir the rice from bottom to top then place the chicken back on top of the rice.
Return the pot with the lemon pepper chicken and rice to the oven and cook, uncovered, until all the liquid is absorbed and the rice is soft (about 15 more minutes).
If desired, place the lemon pepper chicken and rice under a broiler for a minute or two to brown the skin a little more.
Serve the lemon pepper chicken thighs with the rice.
This One-Pot Lemon-Pepper Chicken and Rice is so easy, and SO good! This baked lemon pepper chicken and rice recipe will be a regular on your dinner rotation. Here’s the recipe! Don’t forget to rate and review after you make it!
One-Pot Lemon-Pepper Chicken and Rice
Lemon-pepper-seasoned chicken thighs bake together with a lemony rice for this one-pot dinner.
Ingredients
- 1 tablespoon olive oil
- 5 medium bone-in, skin-on chicken thighs
- 1 teaspoon lemon-pepper seasoning
- 1 ½ teaspoons salt, divided
- ½ teaspoon garlic powder, divided
- 2 tablespoons salted butter
- 1 medium onion, diced
- 1 ½ cups chicken stock
- 1 ¼ cups water
- 1 ½ cups long-grain white rice
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with lemon-pepper seasoning, 1 teaspoon salt, and 1/2 teaspoon garlic powder, rubbing the seasoning into both sides of the chicken. Cook chicken in the hot oil until browned, about 4 minutes per side. Transfer chicken to a plate and set aside.
- Melt butter in the same pot and stir into the drippings. Add onion and cook, stirring occasionally, for 2 minutes. Turn off burner.
- Pour in chicken stock and water, scraping the bottom of the Dutch oven with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lemon juice, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon garlic powder, and pepper. Place the chicken on top of the rice and cover with the lid.
- Bake in the preheated oven for 30 minutes. Uncover and remove the chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
- Return to the oven and cook, uncovered, until all the liquid is absorbed and the rice is soft, about 15 minutes.
More chicken thighs dinners like this lemon pepper chicken thigh recipe:
- One-Pot Paprika Chicken and Rice
- One-Pot Cilantro Lime Chicken and Rice
- One Pan Roasted Chicken and Potatoes Sheet Pan Dinner
- Sheet Pan Parmesan-Dijon Chicken Thighs and Veggies
- Instant Pot Keto Chicken Thighs in Lemon-Garlic Cream Sauce
- Ranch-Baked Chicken Thighs with Bacon, Brussels Sprouts, and Potatoes
- Baked Chicken with Apples
- Instant Pot Garlic-Sesame Chicken
- Instant Pot Estofado de Pollo (Puerto Rican-Style Chicken Stew)
Dustin says
Thanks for sharing this beautiful recipe! The Images are so helpful. Definately gonna try this.
Ramona Cruz-Peters says
Enjoy it!
Keonda says
Delish! I just made this and it’s actually a great base for me to apply other flavors.
Ramona Cruz-Peters says
I’m so glad to hear that! And yes, I agree! I made a delicious paprika chicken and rice with the same method. I’d love to hear your other ideas!
Melissa says
Can you use boneless, skinless chicken breasts instead of the thighs??
Ramona Cruz-Peters says
Yes, definitely! That being said, if they’re not really thick pieces, the chicken may cook faster than the rice. And without the skin to keep the chicken moist, it may become dryer than the version with skin-on thighs (or breasts). You may want to baste the chicken a few times during the cooking process, or even pull the chicken off a little earlier and keep warm while the rice is finishing. Let me know how it works for you!
Sue says
This recipe was such a hit! I made it using both bone-in/skin-on chicken thighs and bone-in/skin-on chicken breast as my husband does not care for chicken thighs. The chicken turned out so tender and flavorful, and the rice was delicious.
I had to increase the seasoning amount a little bit because the chicken breast was quite large. Out of habit, I rubbed some of the seasoning under the skin as we typically don’t eat chicken skin. I’m a bit salt sensitive and cut back on the salt a tad, used unsalted butter, and instead of water, I opted to use all unsalted chicken stock (had to use some up). Otherwise, I kept to the recipe as written and was quite pleased. It does make quite a bit of rice for this 2-person household, but we had no problems using it up as a side for other dishes during the week. Even my husband said he could eat the rice on its own. I’m looking forward to making this recipe again soon!
Ramona Cruz-Peters says
Thanks for sharing how your modifications worked! We love the rice too, and leftovers of that are definitely not a bad thing!