One-Pan Lemon Herb Chicken and Rice

• Boneless, skinless chicken thighs

  10.6 oz
• Long-grain white rice

  1 cup
• Olive oil

  1 tablespoon
• Small yellow onion

  0.5 piece
• Garlic

  2 cloves
• Chicken broth

  2 cups
• Lemon

  0.5 piece
• Dried thyme

  0.5 teaspoon
• Paprika

  0.5 teaspoon
• Salt

  0.5 teaspoon
• Black pepper

  0.3 teaspoon
• Fresh parsley

  2 tablespoons

FridgeGenius perçoit une commission sur les achats éligibles effectués via les liens Amazon, Walmart et Instacart — sans frais supplémentaires pour vous.

Toutes les étapes

1. 1

   Pat chicken thighs dry with paper towels and season generously with salt, pepper, dried thyme, and paprika.

2. 2

   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown. Remove chicken from the pan and set aside.

3. 3

   Reduce heat to medium. Add chopped onion to the pan and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the long-grain white rice, coating it with the pan drippings. Cook for 1-2 minutes.

5. 5

   Pour in the chicken broth and bring to a simmer. Add the juice from half a lemon.

6. 6

   Return the seared chicken thighs to the pan, nestling them into the rice. Bring the liquid back to a gentle simmer.

7. 7

   Cover the skillet, reduce heat to low, and cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through.

8. 8

   Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork.

9. 9

   Garnish with freshly chopped parsley before serving.