Description
A flavorful and easy one-pot meal featuring tender chicken and fragrant rice with lemon and herbs.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 lemon (juiced and zested)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then add to the skillet. Cook for 5-6 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in rice, thyme, and rosemary, coating the rice with the oil and herbs.
- Pour in chicken broth, lemon juice, and lemon zest. Stir to combine. Return the chicken thighs to the skillet, nestling them into the rice.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender and chicken is cooked through.
- Garnish with chopped fresh parsley before serving.
Notes
You can customize the seasonings to taste.