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Close-up of a perfectly seared One-Pan Chicken and Rice with Preserved Lemon, garnished with fresh herbs in a cast iron pan.

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.