Lemon Dijon Chicken Skillet with Rice

This Lemon Dijon Chicken Skillet with Rice is such a delicious way to cook chicken tonight. It’s a quick 30 minute meal that is made with all gluten-free and dairy-free ingredients with lots of flavor.

If you want a fast and easy dinner to make that spices up the usual chicken dish, this is it! I love this dijon chicken skillet. And I love even more that it has rice in the rice too and it all cooks at the same time. I like to think of this as a shortcut kind of meal. 

I love recipes made with just one skillet. It means less dishes to do later. It was inspired by my One-Skillet Greek Chicken with Rice, which continues to be one of the most popular chicken recipes on my website.

This chicken is pan-seared on the stovetop and we use bone-in skin-on chicken so it’s extra juicy and tender. The combo of the olive oil, dijon with shallots and garlic is just so good with the chicken. There is so much flavor in this recipe and it is amazing if I do say so myself.

If you want an easy dinner recipe this week, try this chicken skillet. The marinade with dijon mustard is so good and incredibly tasty.

I also love how this dish is loaded with everything. There are carbs, veggies, protein and healthy fats. It’s a one dish dinner that you will want to come back to again and again. I cannot wait to hear what you think!

What ingredients you need to make Lemon Dijon Chicken with Rice:

• Olive oil – or use avocado oil if you prefer
• Dijon mustard – the dijon in the chicken makes it soooo flavorful!
• Garlic – fresh garlic cloves minced
• Shallot – fresh shallot minced works best for this
• Smoked paprika – for flavor!
• Chicken thighs or breasts bone-in skin-on – I do prefer bone-in and skin-on as it’s more flavorful and juicy when it cooks
• Lemon – fresh lemon slices to cook in the dish and you’ll need some for lemon juice too
• Jasmine rice – I love using jasmine rice for this but feel free to use your preferred rice. The cook time in the oven may vary depending on which kind
• Chicken broth – I love using bone broth for extra protein 
• Baby kale – or use spinach if you want for another leafy green

How to make this chicken and rice skillet:

1. Preheat oven to 400 degrees F
2. In a large bowl, mix 1 tablespoon olive oil, dijon mustard, half the minced garlic and shallots, paprika, and a pinch each of salt and pepper
3. Add in the chicken and toss well to combine with meat-handling gloves or with clean hands
4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat
5. Add the chicken and sear on both sides until golden, 3-5 minutes each side then remove from skillet
6. Next add the rice, the rest of the shallots and garlic and cook until the rice is toasted, about 2 minutes
7. Add the broth, kale and lemon juice and bring to a boil over high heat
8. Then add the chicken, lemon slices, back into the skillet
9. Bake, uncovered for 15 minutes or until the chicken is cooked through until 165 degrees F
10. Serve while warm!

FAQs and tips on making this chicken skillet:

• Why do you use bone-in and skin-on chicken? Because it is less likely to dry out. I prefer cooking chicken with bone-in and skin-on because it is so much for flavorful than boneless/skinless.
• Can I use another type of mustard? Sure! I do recommend dijon mustard though for flavor. It works perfectly for this recipe but if you wanted to use a grain mustard you can.
• Do I have to use rice? I haven’t tried this without rice. You could try quinoa if you wanted instead but with the broth in this, you do need to add a grain to the dish for the recipe to work with the proportions.
• What is the best way to store this? In the fridge for 5 days! I reheat in microwave usually for time.

A few other healthy and delicious chicken recipes to make:

One-Skillet Healthy Chicken Stir Fry

Healthy Skillet Chicken Pot Pie (gluten-free)

20-minute Creamy Tuscan Chicken

Lemon Garlic Parmesan Chicken Thighs