Zesty chicken and rice in a creamy lemon sauce, simmered in one pot. Easy, vibrant, and comforting for any night.
# What You Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 21 ounces)
→ 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 Make It:
01 - Season chicken thighs evenly on both sides with salt, black pepper, and dried thyme.
02 - Melt unsalted butter in a large, deep skillet or Dutch oven over medium-high heat. Sear chicken thighs for 3 to 4 minutes per side until golden brown. Remove chicken and set aside.
03 - Add chopped yellow onion to the same pot and sauté for 2 to 3 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add rinsed long-grain white rice and stir to coat with the onion mixture. Pour in low-sodium chicken broth, lemon zest, and chili flakes if using; stir to combine.
05 - Return seared chicken thighs to the pot, nestling them into the rice. Bring mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
06 - Uncover and add frozen peas, heavy cream, and lemon juice. Stir gently to mix, cover again, and cook for an additional 5 minutes until rice is tender and liquid is absorbed.
07 - Remove from heat, sprinkle with chopped fresh parsley, and adjust seasoning as needed. Let rest for 5 minutes before serving.
