One-Pot Lemon Pepper Chicken & Rice

Here’s what you need:
Yield: 4 servings with rice leftovers

3 Tbsp. Lemon Pepper
1 Tbsp. Paprika
2 cloves Garlic, minced
1 Tbsp. Olive Oil
2 lbs Chicken Thighs With Skin
4Tbsp. Butter
1 Yellow Onion, diced
4 cloves Garlic, minced
1 1/2 cup Arborio Rice
1/4 cup White Wine
4 cups Chicken Broth
1 1/2 cup Milk
Pepper to taste
1 cup Parmesan
1/4 cup Parsley (Optional)


Preheat your oven to 350˚F/ 175˚C.

Combine lemon pepper, paprika and garlic in a small bowl. In a large oven proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for 3 minutes, turn the heat up to medium high and cook for an additional 2 minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.)

With a paper towel, carefully wipe out excess fat, leaving the seasoning. On medium high, melt 2 Tbsp. of butter in the pot and add the diced onions and minced garlic. Cook until onions are translucent (1- 2 minutes). Add the rice and stir until it becomes translucent (1- 2 minutes). Pour in the white wine and let it cook until most of the wine has evaporated (about 2 minutes). Add the chicken broth, 1 cup of milk, and a dash of pepper and stir. Bring it to a simmer. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).

Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned. Add the other 2 Tbsp. butter, parmesan, 1/2 cup of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice and serve.

Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission


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  2. Just finished making this. Here is my review:

    Absolutely delicious. 10/10 would make it again. However,
    1. The lemon flavor wasn’t there whatsoever. I’m thinking next time I make it, I will substitute 1/4 lemon juice in place of the wine. And perhaps add in zest to the broth/rice mixture.
    2. This makes ALOT of rice. Like nearly the whole pot. I would use 6 chicken thighs instead of 4.
    3. For those of you saying the chicken is going to be dry; false. Twas juicy and delicious as ever.
    4. Also, the cheese and milk make the rice extremely creamy and delicious. Don’t be deferred by the amount of milk it calls for.

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