Succulent chicken, fluffy rice, and a zesty cream sauce come together in one pot for a vibrant main dish.
# 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)
# Directions:
01 - Sprinkle chicken thighs on both sides with salt, black pepper, and dried thyme.
02 - In a large deep skillet or Dutch oven, melt unsalted butter over medium-high heat. Sear chicken thighs for 3 to 4 minutes per side until golden brown. Remove chicken and set aside.
03 - Add chopped onion to the same pot and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds.
04 - Add rinsed long-grain white rice and stir to coat with onion mixture. Pour in chicken broth, add lemon zest, and sprinkle with chili flakes if desired.
05 - Nestle seared chicken thighs back into the pot with rice. Bring to a gentle boil, reduce heat to low, cover, and simmer for 20 minutes.
06 - Uncover the pot, add frozen peas, heavy cream, and lemon juice. Stir gently to incorporate. Cover and cook 5 more minutes, until rice is tender and liquid has absorbed.
07 - Remove from heat. Sprinkle with chopped parsley and adjust seasoning if needed. Let rest for 5 minutes before serving.
