Creamy chicken and rice meet lemon brightness in one pot, perfect for a hearty, easy, and vibrant main dish.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (about 21 oz)
→ 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 chicken thighs with salt, black pepper, and dried thyme on both sides.
02 - Melt 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 and set aside.
03 - Add chopped onion to the pot and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds, stirring frequently.
04 - Stir in rinsed long-grain rice. Pour in chicken broth, add lemon zest and chili flakes if using, and mix to combine with onions and garlic.
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 - Uncover and add frozen peas, heavy cream, and lemon juice. Gently stir to combine, cover, and continue cooking for 5 minutes until rice is tender and most liquid is absorbed.
07 - Remove from heat and sprinkle with chopped parsley. Adjust seasoning to taste, allow to rest 5 minutes, then serve hot.
