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The easiest One Pan Lemon Pepper Yogurt Chicken and Rice. Trust me, this is going to become your new go-to chicken and rice dinner. Chicken breasts or thighs marinated with olive oil, garlic, yogurt, lemon, pepper, oregano, thyme, and paprika. All tossed together with dry basmati rice and broccoli. This juicy marinated chicken and rice is all made in one pan without even having to cook the rice separately. Simply mix, bake, eat, and enjoy! You’re going to LOVE this.
I couldn’t think of a better Monday night dinner. I can’t even begin to express to you how simple this is, but even more importantly, how delicious!
We all know the story. When I grew up our dinners consisted of beef tacos, pasta with red sauce, maybe a takeout pizza here and there, or on very special nights, BW3s. And then, of course, there was chicken and rice. So much chicken and rice. Aside from tacos, chicken and rice was the staple meal. And it was on rotation once, twice, sometimes even three nights a week.
Ingredients
- Chicken thighs or breasts
- Extra virgin olive oil
- Plain Greek yogurt
- Lemon zest and fresh lemon juice
- Garlic
- Black pepper
- Dried oregano
- Dried thyme
- Paprika
- Onion powder
- Kosher salt
- Chili flakes
- Dry basmati rice
- Salted butter
- Roughly chopped broccoli
- fresh herbs
We ate a lot of chicken and rice growing up. It was either mom’s Sunday roasted chicken with boxed rice pilaf, dad’s grilled chicken (and rice), or my brother’s favorite, potato chip chicken (and rice). Again, so much chicken and rice.
You’d think it would be a dinner that I would not want to repeat as an adult. Shockingly, I’ll revert back to our staple family meal once or twice a month. I guess it’s just my comfort food.
For the longest time, I tried to recreate the Monday night dinner my mom would often make. Roasted chicken (whole chicken or just tenders) with a boxed rice or roni-style mix. I’ve never come close, but then I made this – and this is it.
You need just one baking dish with the most minimal ingredients and almost zero prep time.
The secret to this recipe, and all the flavor, is actually the reason the recipe is so SIMPLE – cooking the rice and chicken slowly together. This creates the most flavorful, juicy, pull-apart, tender chicken, and the tastiest rice.
Sounds too good to be true, but this is one of those recipes that just works so wonderfully well.
Ingredients
- chicken thighs or breasts
- extra virgin olive oil
- plain Greek yogurt
- lemon zest
- garlic, chopped
- black pepper, using more to your taste
- dried oregano
- dried thyme
- paprika
- onion powder
- kosher salt and chili flakes
- dry basmati rice
- salted butter
- roughly chopped broccoli
Details
Start with the chicken. The greek yogurt marinade makes all the difference. Marinate it in olive oil and yogurt with lemon zest, pepper, and garlic. Then add dried oregano, thyme, paprika, and a nice helping of salt and chili flakes (if desired).
If time allows, you can marinate the chicken for 30 minutes or overnight. If you’re in a time crunch, just start cooking. I’ve now made this both ways and there’s not a huge difference.
Start off by grabbing a baking dish. Use something around the size of a 9×13-inch pan. Add the dry rice, I love to use basmati, and then add broccoli. Pour water overtop and then add a couple of salted pats of butter.
Place the chicken directly over the rice, then bake. I don’t even cover the pan or anything. This cooks up beautifully in just about 30 minutes. But the timing will depend on the size of your chicken and the size of your baking dish.
Top with any fresh herbs you enjoy most, then serve and enjoy.
As the chicken roasts, the juices drip down into the rice creating a REAL chicken-flavored rice situation. It’s so delicious!
And the chicken doesn’t dry out since it’s roasted over a bit of water. As the water cooks into the rice, the chicken slowly and beautifully roasts and gets perfectly crisp.
It’s honestly just the best. I might not go back to cooking chicken and rice any other way! Just add some 5 ingredient beer bread to really complete the Gerard family staple. A comfort meal at its best!
Looking for other easy chicken and rice dinners? Here are my favorites:
One Skillet Louisiana Style Chicken and Rice
Broccoli Cheddar Chicken and Rice Casserole
Cheesy Zucchini Chicken and Rice Bake
Slow Cooker Herbed Chicken and Rice Pilaf
Spicy Sesame Chicken and Ginger Rice
Lastly, if you make this One Pan Lemon Pepper Yogurt Chicken and Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Why do you soak chicken in yogurt and how long can I marinate chicken in yogurt?
Yogurt tenderizes chicken and gives it that juicy taste and tender texture. You can marinade chicken in yogurt for 20 minutes or up to 24 hours.
One Pan Lemon Pepper Yogurt Chicken and Rice
Servings: 6
Calories Per Serving: 593 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 6 chicken thighs or breasts (skin on or off)
- 1/4 cup extra virgin olive oil
- 1/3 cup plain Greek yogurt
- 1 tablespoon lemon zest
- 2-4 cloves garlic, chopped
- 1- teaspoons black pepper, using more to your taste
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon onion powder
- kosher salt and chili flakes
- 1 3/4 cups dry basmati rice
- 2 tablespoons salted butter
- 2 cups roughly chopped broccoli
Instructions
- 1. In a bowl, toss together the chicken, olive oil, yogurt, lemon zest, garlic, pepper, oregano, thyme, paprika, onion powder, and a good pinch of salt and chili flakes (if desired). If time allows, marinate for 30 minutes or overnight.2. Preheat the oven to 400°. 3. Pour the rice and broccoli into a 9×13-inch baking dish. Pour over 2 cups of water. Add the butter. Arrange the chicken over the rice and broccoli. Add lemon wedges, if desired. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes. 4. Serve the chicken, rice, and broccoli topped with fresh basil and or thyme. And enjoy!
This post was originally published on May 22, 2023
Boneless or bone-in for the chicken thighs? Thanks, excited to try this one!
Hi Jacquelyn! I would recommend the boneless chicken thighs! 🙂 xT
I am all about quick easy weekday meals and this was perfect! Used chicken broth instead of water which I think made it more flavorful. Does it make a difference if you use regular or greek yogurt? I always seem to have plain yogurt around. Adding it to the week rotation!
Thanks so much, Madeline!! So glad to hear this recipe turned out well for you, thanks a bunch for making it! Either yogurt is just fine to use:) xx
This recipe is the best. So easy . . . perfect. Followed all the instructions, including the size pan suggested in the article. DELICIOUS. On Monday night repeat.
Hey Julia,
Happy Monday! I appreciate you trying this recipe and your comment, love to hear it was a winner!!
Could this be adjusted to cook in an instant pot…i prefer not to turn on the oven when it’s hot outside
Hi Jen,
So sorry, I have not tested that with this recipe. Here are some other options that you might like:
https://fett-weg.today/lemon-pepper-chicken-and-orzo/%3C/a%3E%3Cbr /> https://fett-weg.today/one-skillet-greek-meatballs/%3C/a%3E%3Cbr /> https://fett-weg.today/lemon-chicken-and-rice/%3C/a%3E%3Cbr /> I hope this helps! xx
I’ve made this twice in the last two weeks. Once with thighs, once with breasts. BOTH turned out delicious. So easy yet so very good. I’ve shared the recipe with several friends. It’s definitely on heavy rotation now. Thank you.
Thanks so much, Andy! Love to hear this recipe turned out well for you, I appreciate you making it! xx
Unfortunately this recipe did not work for me. The rice ended up not being fully submerged so even after trying to mix it up some ended up dry and uncooked and some overcooked. I also cooked the chicken in tjere for over an hour and finally had to remove it and cook it on the stove top to get it fully cooked. Would recommend cutting the chicken up first
Hi Monica,
Sorry to hear you had issues with this recipe, thanks for giving it a try!
The directions should really clarify that the rice needs to be submerged in the water. It came out half cooked with crunchy bits even with the extra time. The chicken thighs were also not fully cooked
Hi Lauren,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had issues with the cook time. xx
Would any changes be necessary if using jasmine rice instead of basmati rice?
Hi there,
Nope, you can keep the recipe as written:) Please let me know if you have any other questions!
I am going to make this next week for Easter. In the description of the recipe (at the beginning of the post) you mention “lemon zest and fresh lemon juice”, but then I don’t see the lemon juice mentioned at all in the recipe. How much lemon juice and when do we add it. Thank you so much! Love your recipes. 🙂
Thanks so much, Carole!! You can add a squeeze of lemon juice in step 1. I hope you love this recipe! Happy Easter!
I never write comments for recipes but this recipe is the best! It’s easy, simple, and I can get this done fast for a week day meal. My fussy kids ate it up (as did I!!!). Thanks!
Hey Nance,
Wonderful! So glad to hear this dish turned out well for you, thanks for making it!
Thank you!!!! My kids loved it. I was surprised with my daughter because she is a picky eater, and she said it was delicious. I used chicken breast and it was juicy and tender.
This recipe is quick, easy and yummy!
Hey Elle,
Awesome!! So glad your family enjoyed this recipe, I appreciate you giving it a try! xx
Really good I agree with the other comments I’ll add broth next time at least half broth half water
Hi Kay,
Awesome! Love to hear you enjoyed this recipe, thanks a bunch for giving it a try! xx
Can I substitute Asparagus for broccoli?
Hey Lynda,
Totally, that will work nicely for you! I hope you love this dish!
I think I would substitute water for broth as the rice is a little bland. The chicken seasoning is great though!
Hi Cheryl,
Thanks so much for sharing your feedback, I think the broth is a great idea for the rice! Have a great week!
Really delicious! Lemony and very tasty. Chicken does not get dried out. Only took 40 minutes! Rice was nice & fluffy.
Hi Nancy,
Happy Monday! So glad to hear this recipe was enjoyed, thanks for making it and your comment!!
Can’t wait to make this tonight! Could I sub the water for chicken broth or would water be better? All of your recipes I make always turn out perfect!
Thanks so much, Rachel! Sure, broth would be delicious here! I hope you love this dish!