One-Pot Lemon Chicken and Rice

One-Pot Lemon Chicken and Rice Recipe

Prep: 15 minutes   Cook: 35 minutes   Total: 50 minutes   Yield: 4 servings

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice, rinsed and drained
• 1 3/4 cups low-sodium chicken broth
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup frozen peas
• 2 tablespoons chopped parsley

Instructions

1. Pat the chicken dry. Season with 1/2 teaspoon salt, pepper, and oregano.
2. Heat the oil in a deep 12-inch skillet over medium-high. Brown the chicken for 3 minutes per side, then transfer it to a plate; it will finish cooking later.
3. Reduce the heat to medium. Cook the onion for 3 minutes. Add the garlic and rice and stir for 1 minute.
4. Add broth, lemon zest, lemon juice, and the remaining salt, scraping up the browned bits. Nestle the chicken into the rice and bring to a simmer.
5. Cover, reduce heat to low, and cook for 18 to 20 minutes, until the rice is tender and the chicken reaches 165°F.
6. Remove from heat. Scatter peas over the rice, cover for 5 minutes, then fluff the rice and finish with parsley.