Zesty chicken and rice simmered with lemon, cream, peas, and herbs for ultimate one-pot comfort.
# 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 Steps:
01 - Evenly season the chicken thighs 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. Add chicken thighs and sear for 3 to 4 minutes per side until golden brown. Remove chicken and set aside.
03 - Add the chopped onion to the same pot and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Stir in the rinsed rice to coat with the onion mixture. Pour in the chicken broth, add the lemon zest, and sprinkle in chili flakes if using.
05 - Return the seared chicken thighs to the pot, nestling them into the rice. Bring the mixture to a gentle boil, then reduce heat to low, cover with a lid, and simmer for 20 minutes.
06 - Remove lid. Add frozen peas, heavy cream, and lemon juice. Gently stir to combine, cover, and cook for 5 additional minutes until rice is tender and liquid is absorbed.
07 - Remove from heat, sprinkle with chopped fresh parsley, and adjust seasoning as needed. Allow the dish to rest for 5 minutes before serving.
