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Top-down view of Lemon Chicken Thighs and Rice in a cast iron skillet with a light, glossy pan sauce coating the bottom of the pan.

Lemon Chicken Thighs and Rice: A Crispy Cast Iron Skillet Dinner

Master the art of crispy, pan-seared chicken thighs served over fluffy white rice. Featuring caramelized lemon slices and a light, glossy pan sauce, this vibrant skillet dinner is an irresistible, restaurant-quality meal made right at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Bone-in, skin-on chicken thighs About 1.5 lbs / 680g total. Patted completely dry.
  • 1 cup Long-grain white rice 200g, rinsed until the water runs clear.
  • 2 cups Water 475ml, for cooking the rice.
  • 1 tbsp Olive oil 15ml, extra virgin.
  • 1 tsp Kosher salt 6g, plus more to taste.
  • 1/2 tsp Black pepper 2g, freshly cracked.
  • 2 whole Lemons About 4 oz / 115g each. One thinly sliced, one juiced.
  • 1/2 cup Chicken broth 120ml, low-sodium.
  • 1 tbsp Unsalted butter 15g, kept very cold.
  • 1/4 cup Fresh green parsley 15g, finely chopped.

Equipment

  • 1 Dark Cast Iron Skillet A 10 to 12-inch skillet is essential for an even, golden sear.
  • 1 Medium Saucepan with Lid Used for cooking the fluffy white rice.

Method
 

Cooking Process
  1. Combine 1 cup (200g) rinsed long-grain white rice with 2 cups (475ml) of water and a pinch of salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15-18 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
  2. Pat the chicken thighs dry and season aggressively with salt and pepper. Heat 1 tbsp (15ml) olive oil in a dark cast iron skillet over medium heat. Place chicken skin-side down and cook undisturbed for 10-12 minutes until deeply golden brown.
  3. Flip the chicken thighs and cook for an additional 8-10 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken to a plate and let rest.
  4. Drain all but 1 tbsp (15ml) of fat from the skillet. Add the thin lemon slices and sear for 1-2 minutes per side until caramelized. Remove and set aside.
  5. Pour 1/2 cup (120ml) chicken broth and the juice of the remaining lemon into the hot skillet, scraping up the browned bits. Reduce by half (3-4 minutes). Remove from heat and swirl in 1 tbsp (15g) cold butter until the sauce is glossy and slightly thickened.
  6. Spread the fluffy white rice into the skillet. Pour the pan sauce around the edges. Top with the crispy chicken, caramelized lemon slices, and finely chopped fresh green parsley.

Notes

Ensure the chicken skin is completely dry before searing to guarantee maximum crispness.
Always remove the pan from the heat before adding the butter to prevent the glossy sauce from separating.