Creating the One Pan Lemon Pepper Yogurt Chicken and Rice is simple if you follow these easy steps:

1. Marinate the Chicken: In a bowl, combine yogurt, lemon pepper seasoning, lemon juice, minced garlic, salt, and black pepper. Add chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 20 minutes.

2. Prepare the Pan: In a large oven-safe skillet, heat olive oil over medium heat. Once hot, add the marinated chicken thighs, skin-side down, and sear until golden brown, about 5 minutes.

3. Add Rice and Broth: Carefully flip the chicken thighs. Add the rice and chicken broth to the pan. Stir gently to distribute the rice evenly but avoid disturbing the chicken too much.

4. Simmer and Bake: Bring the mixture to a simmer, then cover the pan and reduce the heat to low. Cook for about 20 minutes. After 20 minutes, remove the lid and transfer the skillet to a preheated oven at 375°F (190°C). Bake for an additional 15-20 minutes until the chicken is fully cooked and the rice is tender.

5. Rest and Serve: Once cooked, remove the pan from the oven. Allow it to rest for 5 minutes. Garnish with fresh parsley and lemon zest before serving.

Following these clear steps will help you create a flavorful and satisfying meal that everyone will enjoy!