Creamy chicken, zesty lemon, and rice all come together in one comforting, flavorful dish for four.
# 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 on both sides with salt, black pepper, and dried thyme.
02 - Heat a large deep skillet or Dutch oven over medium-high and melt butter. Sear chicken for 3 to 4 minutes per side until golden. Remove and set aside.
03 - Add chopped onion to the same pan and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Stir in rice to coat with onion mixture, then add chicken broth, lemon zest, and chili flakes if using.
05 - Nestle seared chicken thighs into rice. Bring to a gentle boil, reduce heat to low, cover, and simmer for 20 minutes.
06 - Uncover and add frozen peas, heavy cream, and lemon juice. Gently incorporate, cover again, and cook for 5 minutes until rice is tender and most liquid is absorbed.
07 - Remove from heat, sprinkle with freshly chopped parsley, adjust seasoning to taste, and allow to rest for 5 minutes before plating. Garnish with additional parsley as desired.
