This One Pot Lemony Dill Chicken and Rice is the kind of dinner that feels a little fancy but secretly couldn’t be easier. Crispy-skinned chicken thighs and fluffy rice cook together in one pot—it’s cozy, bright, and wildly flavourful in that “how did this come from so few ingredients?” kind of way.

Starting the chicken in a cold pan gives you deeply golden, crackly skin, while the rice soaks up all those savoury, allium-infused drippings underneath. Add caramelized lemon slices and a handful of fresh dill at the end, and you’ve got a meal that tastes fresh and vibrant but still hits that comforting weeknight-dinner spot. Minimal prep, big flavour, and only one pan to wash—this one’s going on repeat.

Looking for more one pan/one pot meals to try?

Sausage, Veggie & Pearl Couscous Skillet

One Pan Roasted Red Pepper Orzo with Crispy Chicken

Cheesy Bacon Pastina with Peas

One Pot Golden Chicken & Rice with Herby Yogurt Sauce

Sheet Pan Sausage, Peppers & Potatoes

Why You’ll Love this Recipe:

• Crispy skin, tender chicken: Starting the thighs in a cold pan renders the fat slowly and gives you deeply golden, crackly skin without frying.
• One pot = less mess: Everything cooks in the same pan, so you get layered flavour and minimal dishes.
• Bright, fresh flavour: Lemon and dill keep the rich chicken and savoury rice feeling light and vibrant.
• Easy, yet dinner-party worthy: Easy enough for a random Tuesday, but looks super impressive on the table.
• Built-in side dish: The rice cooks right underneath the chicken, soaking up all those pan drippings and lemony goodness.

Prep for One Pot Lemony Dill Chicken and Rice:

There’s not much prep required here, but having everything ready to go makes this feel extra easy once you start cooking:

• If you’re starting with frozen chicken thighs, move them to the fridge the night before to thaw.
• Take the chicken out of the fridge and pat it very dry before salting—this helps the skin crisp up properly in the pan.
• Rinse the leek well, making sure there’s no dirt or sand between the layers, then chop.
• Mince the shallot and garlic so they’re ready to sauté.

How to Make One Pot Lemony Dill Chicken and Rice:

Step One:

Pat the chicken thighs completely dry with a paper towel, then season both sides with kosher salt.

Step Two:

Place the chicken thighs skin-side down in a cold pan. Turn the heat to medium and cook undisturbed for 6-8 minutes, until the skin is deeply golden and the chicken releases easily from the pan. Flip and cook for a few more minutes, until the internal temperature reaches 160°F (it will climb to 165°F as it rests). Transfer the chicken to a wire rack set over a baking sheet so the skin stays crisp.

Step Three:

In the same pan, sear the lemon slices in the rendered chicken fat for about 1 minute per side, until lightly caramelized. Set aside on the wire rack with the chicken.

Step Four:

Reduce the heat to medium-low. Add the leeks with a pinch of salt and sauté for 3–4 minutes, until softened. Stir in the minced shallot along with a knob of butter and cook for 2 minutes more. Add the garlic and cook for 1 minute, just until fragrant.

Step Five:

Add in the uncooked rice and stir for 1 minute to lightly toast the grains.

Step Six:

Slowly pour in the chicken broth, stir to combine, and bring to a bubble. Reduce the heat to low, then nestle the cooked chicken back in skin-side up, keeping the skin above the liquid. Arrange the seared lemon slices over the chicken and rice.

Step Seven:

Cover and let simmer for 12 minutes, or until the rice is almost perfectly tender. Turn off the heat and let the pot rest, covered, for 5 minutes.

Step Nine:

Gently fluff the rice with a fork, then plate with the chicken thighs. Garnish with fresh dill and optional red pepper flakes.

Substitutions for One Pot Lemony Dill Chicken and Rice:

Chicken thighs: I highly recommend bone-in, skin-on for the best flavour and crispy skin, but you can use boneless, skinless thighs if you prefer. You’ll just need a bit of olive oil or butter to sear them, and for sautéing the leek, shallot, and garlic.

Shallot: 1/2 a yellow onion, finely chopped, will also work here.

Leek: You can use an extra shallot or some extra onion if needed, but I love the flavour leek adds.

Garlic: I like mincing up a few fresh cloves, but a tablespoon of jarred minced garlic works in a pinch.

Butter: Swap for a tablespoon of olive oil when you add the leeks, if you prefer.

Rice: Basmati is my go-to, but jasmine or long-grain white rice also work well. Just adjust the cooking time as needed until tender (short-grain or brown rice will need a little more liquid and time).

Broth: Use whatever broth you have on hand. Chicken, beef, vegetable, or bone broth all work well.

Fresh dill: Not into dill or can’t find it? Try fresh parsley, chives, or basil instead for a different but still fresh finish.

How to Store One Pot Lemony Dill Chicken and Rice:

• Fridge: Store the chicken and rice in airtight containers for 3-4 days. For the best texture, keep them separate so the chicken skin stays crisp.
• Freeze: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. You can remove the chicken from the bone before freezing to make thawing and reheating easier later on.
• Reheat: Warm the rice in a pan over low heat with a splash of broth or water to loosen it. Reheat the chicken in the oven or air fryer so the skin crisps back up.

Hearty, bright, and easy enough for a weeknight dinner.  Tag me on social if you try it out, @britacooks! xx