Tender chicken, creamy rice, and zesty lemon blend in one pot for a cozy, flavor-packed dinner.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 cup frozen peas
05 - Zest and juice of 1 large lemon
06 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ Grains
07 - 1 cup long-grain white rice, rinsed
→ Dairy
08 - 1/2 cup heavy cream
09 - 2 tablespoons unsalted butter
→ Liquids
10 - 2 1/2 cups low-sodium chicken broth
→ Spices & Seasonings
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon chili flakes, optional
# How-To Steps:
01 - Sprinkle chicken thighs with salt, black pepper, and dried thyme on both sides to evenly coat.
02 - Melt butter in a large, deep skillet or Dutch oven over medium-high heat. Place chicken thighs in the pan and sear for 3 to 4 minutes per side until golden brown. Remove and set aside on a plate.
03 - In the same pot, add chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
04 - Add rinsed rice to the pan, stirring to coat in the onion mixture. Pour in chicken broth, add lemon zest, and sprinkle in chili flakes if desired.
05 - Return the seared chicken thighs to the pot, nestling them into the rice mixture. Bring to a gentle boil, reduce heat to low, cover, and simmer for 20 minutes.
06 - Remove the lid, add frozen peas, heavy cream, and fresh lemon juice. Stir gently to combine, then cover and continue to cook for 5 more minutes until rice is tender and the liquid is absorbed.
07 - Remove from heat and sprinkle with chopped parsley. Adjust seasoning to taste. Allow to rest, covered, for 5 minutes before serving. Garnish with additional parsley if desired.
