Bright creamy chicken and rice with zesty lemon in a single pot. Easy, comforting, and packed with flavor.
# What You'll 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 - Generously season chicken thighs with salt, black pepper, and dried thyme on both sides.
02 - Heat 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 onion to the same pot and sauté for 2 to 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
04 - Add rinsed rice and stir to coat in onion mixture. Pour in low-sodium chicken broth, lemon zest, and chili flakes if using.
05 - Nestle seared chicken thighs into the rice mixture. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes.
06 - Remove lid and add frozen peas, heavy cream, and lemon juice. Gently stir to combine. Cover and cook for an additional 5 minutes until rice is tender and liquid is absorbed.
07 - Remove from heat, sprinkle chopped parsley over the top, and adjust seasoning to taste. Let rest for 5 minutes before serving.
