Winner, winner, chicken dinner! I mean, who doesn’t love a good chicken dish? And it doesn’t get any better than this simple oven-baked chicken and rice meal! Juicy, tender and flavorful chicken cooked with lemony rice. It is a complete, one-pot meal everyone will love! Then juice the lemons. Set the zest and juice aside until needed and cut the remnants into quarters. Heat a large oven-safe skillet over medium heat. Melt the butter with the oil in the pan. Sautee the onion in oil until translucent. Add garlic and cook another minute. Pour in the wine and stock, and add herbs, lemon zest, and lemons. Season with salt and pepper and then add the chicken to the pan. Bake covered for 30 minutes. If your pan doesn’t have a lid, carefully cover it with foil. Carefully remove the pan from the oven and add the rice. If it’s easier, you can remove the chicken and place it back in, but I was able to work around it. You just want to spread the rice evenly around the pan. Cover with the pan lid (or foil) and bake another 20 minutes. Then check the chicken and the rice for doneness. If the chicken is cooked (with an internal temperature of 170 to 175°F/ 76 to 79°C), but the rice, is still too hard, remove it and let it rest while the rice finishes cooking. You’re looking for firm rice that’s absorbed most of the liquid (see photo below) so if it needs longer, only cook it for another 5 minutes before checking it again – there’s nothing worse than mushy rice! Let rest for 5-10 minutes to cool. If you haven’t already, remove the chicken and lemon wedges from the pan. Taste for seasoning, add salt as needed and drizzle with the fresh lemon juice. Fluff the rice, mixing in the lemon. Top with the chicken to serve and enjoy every last bite! Bone-in Skinless Chicken Breasts & Mixed Cuts: Bake covered for 15 minutes before adding the rice, then bake another 15 minutes or until the white meat’s internal temperature reaches 160°F/71°C degrees and the dark meat registers 170 to 175°F/ 76 to 79°C. A good rule of thumb to tell if a pan is oven safe is if the pan is all metal (with metal handles) it’s typically fine for the oven. If your pan has plastic, silicon, or wood handles, it’s best to check the manufacturer’s instructions to be sure it’s oven safe. If you don’t have an oven-safe skillet, you can use a pan to start on the stove and then transfer it to a 9×13? roasting pan. Season chicken with salt and pepper. Heat oil in an ovenproof, deep skillet over high heat. Add chicken skin-side down and cook until golden brown. Turn and cook the other side for 1-2 minutes. Remove chicken from the pan & drain the excess fat. Then follow the recipe. You may not need to add any additional oil to the pan in step 2 of the recipe. For crispier skin, transfer the chicken to a baking sheet and place it under the broiler for 2-3 minutes before serving. Boneless, Skinless Chicken Breasts or Thighs: Follow the instructions in the recipe, but instead of cooking the chicken first, add the rice to the stock and then top with the chicken and cook together for 20-25 minutes. To Use Precooked or leftover chicken: Bake the rice in the stock and add the chicken for the last 10 minutes of cooking. It won’t taste as flavorful, but it is still a good dish. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
