I developed this incredible recipe as a consequence of my love of pad Thai and several ingredient modifications.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 5 |
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 1/4 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 the 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. Cook, uncovered, until all the liquid is absorbed and the rice is soft, about 15 minutes.
Nutrition Facts
| Calories | 1037 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 297 mg |
| Dietary Fiber | 1 g |
| Protein | 81 g |
| Saturated Fat | 17 g |
| Sodium | 1291 mg |
| Sugars | 1 g |
| Fat | 55 g |
| Unsaturated Fat | 0 g |
Reviews
We absolutely loved this! I did brown the rice before adding liquids, other than that everything the same! Delicious!
This was SUCH a delicious dish! I made as written and it turned out great! Smells like my Gigi’s house! Thanks for sharing fabeveryday!
This was tasty for something different for our family. I used boneless skinless thighs and a tad less bottled lemon juice. I threw in some matchstick carrots with the onion and glad I did b/c it added additional color and flavor. I did need to add about 10-15 more minutes b/c the rice wasn’t done.
I added a little minced garlic with the onions and sauteed the rice for a couple of minutes before adding the liquids and seasonings. Came out amazing!
First of all, this was delicious. I didn’t measure the seasonings for the chicken and it was very flavorful. Although, the main change I will make next time is reducing the amount of rice because it was way too much for the servings with the chicken.
OK-don’t judge, its a pandemic. I made this without lemon pepper OR lemon juice. Just did not have either. Used more garlic powder and black pepper – about 1 to 1-1/2 teaspoon each. Also used brown rice (what I had) and about 1/4 c more liquid. Did cook about 30 minutes more to finish rice, but this is so good and easy. The directions are perfect. Can’t wait to try with the lemon pepper and juice. Great dinner for a cold night
Best thing I’ve had in quite awhile! Could (and did) eat the rice straight from the pan.
Good recipe! Easy and delirious, I made it for my wife and she loved it.. Will make it again.
This was good. I reduced the water to rice ratio slightly and subbed 1/4 C with white wine. I used a heavy Dutch oven and it was pretty much done at 30 minutes, but I did cook it uncovered for another 10 minutes so the skin would crisp. I added a carrot at the beginning and peas at the last 10 minutes. (Note to self: 4 small pieces, 1.8 #, barely fit in yellow DO.)
Had to cook 30 minutes uncovered for the rice to absorb liquids, but even after that rice seemed hard and undercooked. Not sure if need more liquid. Have used same rice before in other dishes without a problem. Flavor was good, but not great.
This was great! I used 1 1/2 c water & 2 chicken bullion cubes for broth ( what I had)and doubled the seasoning (instead of tsp, went with tbsp) just my preference didn’t have white rice so used brown other than that did as recipe said…turned out great ..definitely be on my favs list!
Made it exactly like the recipe stated. Was fantastic! Second time I added a touch less water, so the rice was fluffier. AMAZING! This is definitely going into the weekly rotation for quick and easy meal.
Loved it! Made as the recipe said and it was Awesome! Will make again!
Sort of bland. I will make again using more of each spice, lemon juice , and use no water substitute with chicken broth
This was a delicious recipe. The rice was fantastic and the chicken was tasty. The biggest negative for me was that the lemon pepper seasoning burned while browning the chicken thighs, which added some off flavors. When I make this again, I will just salt, pepper, and garlic the thighs and wait to add the lemon pepper with the liquids. Super easy to make too!
I used skinless, boneless chicken thighs and I also added fresh mushrooms when I was sautéing the onions. This recipe has great flavor & I definitely make it again.
All fine !
I followed the recipe exactly, and it didn’t taste like lemon at all. For me, this recipe needs major improvement.
I made it and it was okay, as my husband said, but don’t think he was crazy about it.
It was good, but 1 1/2 cups of water with 1 1/2 cups of rice didn’t work so well, added another 1 1/2 cups of water and that worked much better.
I made this recipe probably three times over for a church social. Three different Dutch ovens at once! Fail proof recipe! Absolutely delicious! Shared the recipe with many people! Love love love it!