Easy & Flavorful One-Pan Chicken and Rice with Preserved Lemon

Transform your weeknight dinner routine with this remarkable One-Pan Chicken and Rice with Preserved Lemon. This recipe offers a unique blend of savory chicken, fluffy rice, and the bright, briny notes of preserved lemon. It’s a complete meal cooked in a single pan, delivering both incredible flavor and effortless cleanup. Get ready to experience a truly special dish with minimal fuss.

Why You’ll Love This One-Pan Chicken and Rice

This recipe for One-Pan Chicken and Rice with Preserved Lemon will quickly become a household favorite. Here’s why it stands out:

• Unforgettable Savory and Tangy Flavor: The preserved lemon infuses every grain of rice and piece of chicken with a complex, zesty, and umami depth. The unique and complex flavor of preserved lemons comes from a traditional lacto-fermentation process. This distinctive flavor profile truly elevates the entire meal.
• Minimal-Effort One-Pan Cleanup: Everything cooks in one skillet, drastically reducing your post-dinner washing responsibilities. This makes it an ideal option for busy evenings when time is precious.
• Ideal for Weeknight Meals: With its straightforward preparation and relatively short cook time, this dish fits seamlessly into any busy schedule. You can create a nourishing meal without spending hours in the kitchen.
• Impressive Gourmet Twist: Despite its simplicity, the inclusion of preserved lemon gives this dish an elevated, sophisticated character. It’s a meal that feels special enough for guests yet is approachable enough for any day.
• Hearty, Satisfying Dish: Combining protein-rich chicken with wholesome rice creates a robust and filling meal. Each serving leaves you feeling content and well-nourished.

Ingredients

Crafting a memorable One-Pan Chicken and Rice with Preserved Lemon starts with quality components. You’ll only need a few staple items to bring this dish to life.

• 4 boneless, skinless chicken breasts: Or use boneless, skinless chicken thighs for added richness.
• 2 tablespoons butter: Or use olive oil for a lighter option.
• Salt and black pepper to taste: Essential for seasoning the chicken.
• 2 teaspoons Italian seasoning: Plus an additional 1 teaspoon for the rice.
• 1 cup uncooked long-grain white rice: Such as Basmati or Jasmine rice.
• 2 ¼ cups low-sodium chicken broth: Ensures moisture and flavor for the rice.
• Juice of 1 fresh lemon: Adds brightness and cuts through richness.
• 1 preserved lemon (rind only): The star ingredient, offering its distinct salty and citrusy notes.
• ½ medium onion, finely diced: Provides a sweet aromatic base.
• 2 cloves garlic, minced: Enhances the savory depth of the dish.
• Fresh parsley or cilantro, chopped: For garnish and a final burst of freshness.

Notes & Substitutions

You have flexibility with several ingredients to suit your preferences or what you have on hand. Adjusting these elements can make the One-Pan Chicken and Rice with Preserved Lemon your own.

• Chicken Cut Options: Boneless, skinless chicken thighs offer a juicier result and are more forgiving if slightly overcooked. You can also use bone-in, skin-on thighs, but cooking time will increase.
• Preserved Lemon Preparation: Rinse the preserved lemon thoroughly under cold water to remove excess salt. Then, carefully scrape out and discard the pulp, using only the tender rind, finely diced.
• Rice Type Suggestions: While long-grain white rice is recommended for its texture, you can use Basmati or Jasmine rice for a fragrant variation. Avoid short-grain sticky rice as it absorbs liquid differently.
• Herb Alternatives: If you don’t have parsley or cilantro, fresh dill or even chives make a delightful garnish. Dried herbs work in a pinch for the cooking process, but fresh offers superior aroma.
• Broth Choices: Low-sodium chicken broth gives you control over the saltiness. Vegetable broth can be substituted for a vegetarian-friendly base if omitting chicken, or if you simply prefer it.

Equipment

You won’t need many special tools to create this delightful dish. Gather these basic kitchen essentials before you begin cooking.

• Large oven-safe skillet or Dutch oven with a lid: Crucial for one-pan cooking and even heat distribution. A 10-12 inch pan is ideal.
• Cutting board and sharp knife: For prepping the chicken, onion, garlic, and preserved lemon.
• Measuring cups and spoons: To ensure accurate ingredient amounts.
• Spatula or wooden spoon: For stirring and browning ingredients without scratching your pan.

Instructions

Mastering this One-Pan Chicken and Rice with Preserved Lemon is straightforward with these step-by-step directions. Follow each instruction carefully to achieve a flavorful and perfectly cooked meal.

1. Prep preserved lemon: Begin by thoroughly rinsing one preserved lemon under cold running water. This removes excess salt. Carefully cut the lemon in half and use a spoon to scoop out and discard the pulpy interior. Finely dice the remaining preserved lemon rind; aim for about one tablespoon.
2. Season chicken: Pat the boneless, skinless chicken breasts dry with paper towels. Generously season both sides of the chicken with salt, black pepper, and two teaspoons of Italian seasoning. Ensuring the chicken is dry promotes a better sear.
3. Brown chicken: Melt two tablespoons of butter in your large oven-safe skillet over medium-high heat. Once the butter is shimmering, add the seasoned chicken breasts to the hot pan. Sear the chicken for one to two minutes per side, until a golden-brown crust forms. The chicken will not be cooked through at this point. Transfer the browned chicken to a clean plate and set aside.
4. Sauté aromatics: Reduce the heat to medium. Add the finely diced onion to the same skillet, using the residual butter and chicken drippings. Cook the onion for about five minutes, stirring occasionally, until it softens and becomes translucent. Scrape up any browned bits from the bottom of the pan as you stir.
5. Add garlic & rice: Stir in the minced garlic and one cup of uncooked long-grain white rice into the softened onions. Continue to cook for another one to two minutes, stirring constantly, until the garlic becomes fragrant and the rice grains are lightly toasted. Do not allow the garlic to brown too much.
6. Stir in preserved lemon: Add the finely diced preserved lemon rind to the rice mixture in the skillet. Stir it well to distribute the tangy, salty pieces throughout the grains. This ensures every bite of the preserved lemon chicken and rice has that signature flavor.
7. Deglaze with broth: Pour in two and a quarter cups of low-sodium chicken broth and the juice of one fresh lemon into the pan. Bring the liquid to a gentle simmer, scraping the bottom of the pan with your spatula to loosen any flavorful browned bits. These bits will add depth to your dish.
8. Return chicken: Carefully nest the partially cooked chicken breasts on top of the simmering rice mixture in the skillet. Arrange them so they are mostly submerged in the liquid but not completely covered by rice. Add the remaining one teaspoon of Italian seasoning over the chicken.
9. Cover and cook: Place the lid firmly on the skillet. Reduce the heat to medium-low and let the mixture simmer for 20 to 25 minutes. Cook until all the liquid is absorbed by the rice and the chicken is cooked through, reaching an internal temperature of 165°F (74°C). For optimal safety, the USDA recommends ensuring all poultry reaches a minimum internal temperature of 165°F (74°C). Avoid lifting the lid frequently during this process.
10. Rest: Once the liquid is absorbed, remove the skillet from the heat. Keep the lid on and let the One-Pan Chicken and Rice with Preserved Lemon rest for five to ten minutes. This resting period allows the flavors to meld and the rice to steam further, achieving a fluffier texture.
11. Fluff and serve: Remove the lid and use a fork to gently fluff the rice. Garnish generously with freshly chopped parsley or cilantro. Serve immediately, perhaps with extra lemon wedges for squeezing.

Pro Tips & Troubleshooting

Achieve the best results with your One-Pan Chicken and Rice with Preserved Lemon using these insights. These tips address common cooking challenges, ensuring a successful meal every time.

• Prevent sticky or mushy rice: Rinse your rice thoroughly before cooking to remove excess starch. Maintain a consistent low simmer and avoid lifting the lid too often to ensure even cooking and proper absorption of liquid.
• Ensure chicken cooks evenly: Cut chicken breasts to a similar thickness if possible, or use chicken thighs, which are more forgiving. A quick sear first helps establish flavor and ensures they finish cooking with the rice.
• Maximize preserved lemon flavor: Always rinse preserved lemon to moderate saltiness, then dice the rind finely. This distributes the intense salty and tangy notes throughout the entire dish, enhancing every forkful.
• Achieve proper rice texture: Use the correct liquid-to-rice ratio, which is slightly more generous for this recipe to account for chicken cooking. Allow the dish to rest, covered, off the heat, for several minutes after cooking to steam the rice to a perfect fluffy consistency.
• Avoid dry chicken breasts: The initial browning quickly develops flavor, then cooking nested in the rice liquid keeps them moist. Ensure you do not overcook past the recommended internal temperature of 165°F (74°C) to maintain succulence.

Serving, Storage & Variations

This One-Pan Chicken and Rice with Preserved Lemon is versatile. Consider these suggestions for serving, storing, and adapting the recipe.

Serving Suggestions

• Garnish your finished dish with a generous sprinkle of fresh herbs like parsley or cilantro. Add a few thin slices of fresh lemon for a bright finish.
• Pair this hearty meal with a simple, crisp green salad dressed with a light vinaigrette. The freshness provides a lovely contrast to the rich flavors.
• Serve alongside crusty bread to soak up any flavorful juices remaining in the pan. This ensures no delicious drop goes to waste.

Storage & Reheating

• Refrigerate any leftover One-Pan Chicken and Rice with Preserved Lemon promptly within two hours of cooking. Store it in an airtight container for up to three to four days.
• Reheat gently in the microwave or a skillet over low heat, adding a splash of broth or water to maintain moisture. Avoid high heat to prevent drying out the chicken.
• For longer storage, freeze cooled leftovers in freezer-safe containers for up to three months. Thaw in the refrigerator overnight before reheating.

Recipe Variations

• Add seasonal vegetables such as frozen peas, fresh spinach, or diced bell peppers during the last 10 minutes of cooking. This boosts color and nutritional value.
• Experiment with different herbs like fresh dill or oregano instead of Italian seasoning for a distinct aromatic profile. A touch of saffron threads can also add a luxurious touch.
• Try other citrus by adding the zest of an orange or lime along with the fresh lemon juice. This offers a different layer of brightness to the preserved lemon chicken and rice.
• Incorporate olives or capers for an extra briny, salty kick that complements the preserved lemon. Stir them in during the final minutes of cooking to retain their texture.

Nutrition Information

This One-Pan Chicken and Rice with Preserved Lemon is a well-rounded meal. It provides lean protein from the chicken and complex carbohydrates from the rice. The inclusion of fresh herbs and aromatics adds micronutrients and antioxidants. This dish offers a fulfilling and balanced option for your family.

Disclaimer: Nutritional values are approximate and may vary based on specific ingredients and portion sizes. This information is provided for general guidance only.

FAQ

Got questions about making your own One-Pan Chicken and Rice with Preserved Lemon? Here are some common inquiries.

• Can I use brown rice instead? Yes, you can substitute brown rice, but it will require more liquid and a longer cooking time. Expect to add about ½ to ¾ cup more broth and cook for 40-50 minutes, or until tender.
• What if I don’t have preserved lemon? You can substitute with the zest of two fresh lemons mixed with a teaspoon of salt and a pinch of sugar. This will mimic some of the briny, intense citrus notes, though the flavor profile will be slightly different.
• Can I cook this entirely in the oven? Yes, after browning the chicken and sautéing the aromatics, combine all ingredients in the oven-safe skillet. Cover it tightly and bake at 375°F (190°C) for 30-40 minutes, or until the rice is tender and liquid absorbed.
• How to prevent burnt rice? Ensure your heat remains consistently low once covered. Using a heavy-bottomed skillet and not disturbing the rice while it cooks will also help prevent scorching at the bottom of the pan.
• Can I use bone-in chicken? Absolutely, bone-in chicken thighs are a great choice for this One-Pan Chicken and Rice with Preserved Lemon. Just increase the initial searing time to ensure good color and extend the simmering time by about 5-10 minutes, or until the chicken is cooked through.

Conclusion

This One-Pan Chicken and Rice with Preserved Lemon recipe proves that a sophisticated meal doesn’t require complex steps. With minimal effort and a single pan, you can create a truly memorable dish for your family. The unique, tangy, and savory notes of preserved lemon elevate humble ingredients into a delightful culinary experience. We encourage you to try this straightforward approach to cooking and savor every flavorful bite.

One-Pan Chicken and Rice with Preserved Lemon

This easy one-pan meal pairs juicy seared chicken with fluffy, aromatic rice infused with preserved lemon for a bold, bright, and savory dish — all in under 45 minutes.

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Course: Dinner, Main

Cuisine: Fusion, Mediterranean

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts
• 2 tbsp butter or olive oil
• salt and black pepper to taste
• 2 tsp Italian seasoning (plus 1 tsp for rice)
• 1 cup uncooked long-grain white rice (Basmati or Jasmine)
• 2 1/4 cups low-sodium chicken broth
• 1 fresh lemon (juiced)
• 1 preserved lemon (rind only, finely diced)
• 1/2 medium onion, finely diced
• 2 garlic cloves, minced
• fresh parsley or cilantro, chopped (for garnish)

Equipment

• Large oven-safe skillet or Dutch oven with lid
• cutting board and knife
• Measuring Cups and Spoons
• spatula or wooden spoon

Method

 

1. Rinse the preserved lemon under cold water. Cut in half, discard pulp, and finely dice the rind. Set aside.
2. Pat chicken dry and season both sides with salt, pepper, and 2 tsp Italian seasoning.
3. In a large skillet, melt butter over medium-high heat. Sear chicken for 1–2 minutes per side until golden brown. Remove and set aside.
4. Lower heat to medium. Add diced onion and cook for 5 minutes until soft, scraping browned bits from the pan.
5. Stir in minced garlic and rice. Toast for 1–2 minutes until fragrant.
6. Add diced preserved lemon rind. Mix well to evenly distribute.
7. Pour in chicken broth and lemon juice. Bring to a gentle simmer, scraping the pan.
8. Nestle chicken on top of rice. Sprinkle remaining 1 tsp Italian seasoning over chicken.
9. Cover with lid and simmer on medium-low for 20–25 minutes, until liquid is absorbed and chicken is cooked through.
10. Remove from heat and let rest, covered, for 5–10 minutes before fluffing rice.
11. Fluff rice with a fork. Garnish with parsley or cilantro and serve hot.

Notes

Rinse preserved lemon thoroughly and use only the rind, finely diced. You can use chicken thighs instead of breasts, and adjust broth or lemon to taste. Add seasonal veggies like peas or spinach for color. For a vegetarian twist, substitute with chickpeas and vegetable broth.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com