Tender chicken, fresh lemon, and creamy rice unite in one pot for a quick, flavorful comfort dish.
# What You’ll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 1.3 pounds)
→ 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 both sides of the chicken thighs with salt, black pepper, and dried thyme.
02 - In a large deep skillet or Dutch oven, melt the unsalted butter over medium-high heat. Place the chicken thighs in the pan and sear each side for 3 to 4 minutes until evenly golden. Transfer chicken to a plate and set aside.
03 - Add the chopped onion to the same pan and cook for 2 to 3 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Stir in the rinsed long-grain rice to coat with the onion mixture. Pour in the chicken broth, add lemon zest, and chili flakes if using. Mix well.
05 - Nestle the browned chicken thighs back into the rice mixture. Bring to a gentle boil, reduce heat to low, cover with a lid, and simmer for 20 minutes.
06 - Remove the lid. Add frozen peas, heavy cream, and lemon juice. Gently stir to combine. Re-cover and cook for 5 more minutes until rice is tender and most liquid is absorbed.
07 - Remove the pot from heat. Scatter chopped fresh parsley over the dish and adjust seasoning if necessary. Allow to rest for 5 minutes before serving. Garnish with additional parsley if desired.
