Cast Iron Lemon Herb Chicken, Rice & Broccoli Bake

This one-pot wonder brings together juicy, bone-in chicken thighs with crispy, golden-seared skin and tender long-grain rice that absorbs all the savory pan juices, bright lemon, and fresh herbs as it bakes. By timing the recipe perfectly, fresh broccoli florets are nestled into the skillet during the final stretch of cooking, ensuring they achieve a beautiful tender-crisp texture without losing their vibrant color. It’s a complete, comforting weeknight meal cooked entirely in a single cast iron skillet—meaning deep, layered flavors with minimal cleanup.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 cup long-grain white rice
  • 2 cups broccoli florets
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1.5 cups low-sodium chicken broth
  • 1 large lemon (zested, then sliced into wheels)
  • 1 tbsp fresh rosemary or thyme (finely chopped)
  • 1 tbsp olive oil
  • Salt, black pepper, & paprika (to taste)

Steps

  1. Preheat oven to 375°F (190°C). Pat chicken thighs completely dry with paper towels to ensure crispy skin. Season both sides generously with salt, black pepper, and a healthy dusting of paprika.

  2. Heat olive oil in a 10 or 12-inch cast iron skillet over medium-high heat. Place chicken skin-side down. Cook undisturbed for 6–8 minutes until skin is deep golden brown and crispy. Flip, cook bottom for 2 minutes, then transfer chicken to a plate.

  3. Pour off all but 1–2 tbsp of the rendered fat. Reduce heat to medium. Cook diced onions for 2 minutes until soft. Stir in minced garlic, lemon zest, and fresh herbs, cooking for 60 seconds until fragrant.

  4. Add rinsed rice to the skillet, stirring for 1–2 minutes to coat and lightly toast. Pour in chicken broth and a pinch of salt. Scrape up the delicious browned bits (fond) from the bottom. Bring liquid to a simmer, then remove from burner.

  5. Nestle the chicken thighs back into the skillet skin-side up on top of the rice, keeping the crispy skin above the liquid line. Top each thigh with a lemon slice. Bake uncovered in the oven for 20 minutes.

  6. Carefully pull the hot skillet out. Scatter the broccoli florets into the rice around the chicken thighs, poking them slightly into the liquid. Return uncovered to the oven for 10 minutes until broccoli is tender- crisp, rice is cooked, and chicken reaches 165°F.

  7. Let the skillet rest out of the oven for 5 minutes before serving. The rice will finish absorbing any residual moisture and steam the broccoli to a perfect, bright-green finish.