Creamy chicken and rice with lemon and peas, all prepared in one pot for comforting, easy weeknight dining.
# 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 more 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 Make It:
01 - Pat chicken thighs dry and evenly season both sides with salt, black pepper, and dried thyme.
02 - In a large deep skillet or Dutch oven, melt butter over medium-high heat. Sear chicken thighs for 3 to 4 minutes per side until golden brown. Transfer to a plate and set aside.
03 - Add chopped onion to the same pot and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Stir in rinsed white rice to coat in the onion mixture. Pour in chicken broth, add lemon zest, and sprinkle in chili flakes if using.
05 - Nestle browned chicken thighs into the rice mixture. Bring to a gentle boil, then lower heat, cover, and simmer for 20 minutes.
06 - Uncover and add frozen peas, heavy cream, and fresh lemon juice. Gently stir to combine. Recover and cook for 5 additional minutes until rice is tender and liquid is absorbed.
07 - Remove pot from heat. Top with chopped fresh parsley and adjust seasoning as needed. Allow to rest 5 minutes before serving.
