This one-pan honey-lemon chicken and rice bake was inspired by my nephew. Like many young people who are passionate about fitness, he follows a high-protein diet to support his training and muscle-building goals. Finding meals that are nutritious, protein-rich, quick to prepare, and easy to fit into a busy schedule can be a challenge, which is exactly how this recipe came to life.
If you’re looking for a flavour-packed dinner that doesn’t require hours in the kitchen, this one-pan chicken and rice bake is the perfect solution. Everything cooks together in a single pan, creating a delicious meal with minimal effort and washing up. Better yet, it’s ready in less than 30 minutes, making it ideal for busy weeknights when time is short but you still want something wholesome and satisfying.
The recipe uses chicken thighs for their tenderness and rich flavour, but if you’d prefer a leaner, higher-protein option, chicken breast works equally well. Simply cut it into slightly larger pieces to help keep it juicy during cooking.
For even faster preparation, marinate the chicken the night before. Not only will this save time on the day, but it will also allow the honey and lemon flavours to develop more fully, resulting in an even more delicious meal. With the chicken already prepared, dinner can be on the table in around 20 minutes.
This recipe is also perfect for meal prep. The quantities listed make up to five portions, providing healthy, homemade lunches or dinners throughout the week. Simply divide the finished dish into airtight containers and store them in the fridge. It reheats beautifully, making it a convenient grab-and-go option whenever you need a nutritious, high-protein meal.
Ingredients:
3 tbsp fresh lemon juice
1/3 tbsp honey
3 tbsp olive oil
1 tsp salt
650 gram chicken thighs, cleaned
1 cup basmati rice
1 1/2 cups chicken broth
Method:
Preheat your oven to 220℃ \ 200℃ fan \ 425 ℉ \ Gas 7
Prepare the chicken
Cut the chicken thighs into small cubes, about 1.5 cm in size.
Avoid larger pieces, as they may not cook through during the relatively short cooking time.
Make the marinade
Whisk together the honey, olive oil, lemon juice, and salt until well emulsified.
Add the chicken and toss to coat thoroughly.
Start the pilaf
Heat 1 tbsp olive oil in a wide, ovenproof pan over medium-high heat.
Add the marinated chicken along with all of the marinade and cook for about 1 minute, stirring frequently.
Add the rice
Rinse the rice thoroughly under cold running water until the water runs clear.
Add the drained rice to the pan and stir to combine with the chicken and marinade.
Cook for 1 minute, stirring frequently, until the grains are lightly coated and glossy.
Cook
Pour in the boiling broth, cover with the lid and transfer to the preheated oven.
Bake for 15 minutes.
Rest
Remove from the oven and let stand, still covered, for 10 minutes more.
This final resting period allows any remaining moisture to be absorbed, leaving the rice perfectly fluffy.
Tips:
This marinade works surprisingly quickly, and I often use it immediately when I’m short on time. However, if you’re planning ahead, try marinating the chicken for at least 2 hours, or preferably overnight, to allow the flavours to penetrate the meat more deeply and create an even richer flavourer.
I like to start by briefly searing the chicken and rice on the hob before transferring the pan to the oven, as it adds a little extra depth of flavour. However, this step is entirely optional and can be skipped if you’re looking to save time. Simply combine the chicken, marinade, rice, and broth in an ovenproof dish, cover, and bake for around 20 minutes. You’ll still end up with a delicious, flavourful meal with minimal effort.
Enjoy!
One-pot Lemon-Honey Chicken & rice Bake
Ingredients
Ingredients:
- 3 tbsp fresh lemon juice
- 1/3 tbsp honey
- 3 tbsp olive oil
- 1 tsp salt
- 650 gram chicken thighs cleaned
- 1 cup basmati rice
- 1 1/4 cups chicken broth
Instructions
Prepare the chicken
- Cut the chicken thighs into small cubes, about 1.5 cm in size.
- Avoid larger pieces, as they may not cook through during the relatively short cooking time.
Make the marinade
- Whisk together the honey, olive oil, lemon juice, and salt until well emulsified.
- Add the chicken and toss to coat thoroughly.
Start the pilaf
- Preheat the oven to 160°C fan.
- Heat 1 tbsp olive oil in a wide, ovenproof pan over medium-high heat.
- Add the marinated chicken along with all of the marinade and cook for about 1 minute, stirring frequently.
Add the rice
- Rinse the rice thoroughly under cold running water until the water runs clear.
- Add the drained rice to the pan and stir to combine with the chicken and marinade.
- Cook for 1 minute, stirring frequently, until the grains are lightly coated and glossy.
Cook
- Pour in the boiling broth, cover with the lid and transfer to the preheated oven.
- Bake for 15 minutes.
Rest
- Remove from the oven and let stand, still covered, for 10 minutes more.
- This final resting period allows any remaining moisture to be absorbed, leaving the rice perfectly fluffy.
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