Tender chicken and rice blend with lemon, peas, and cream for a comforting, easy one-pot dinner.
# What You Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (about 21 oz)
→ 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 both sides of the chicken thighs with salt, black pepper, and dried thyme.
02 - In a large deep skillet or Dutch oven, melt the unsalted butter over medium-high heat. Sear the chicken thighs for 3 to 4 minutes per side until well browned, then transfer to a plate.
03 - Add chopped onion to the remaining fat in the pot. Cook for 2 to 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add rinsed rice to the pot and mix to coat with the onion mixture. Stir in chicken broth, lemon zest, and chili flakes if using.
05 - Return the seared chicken thighs to the pot, nestling them into the rice. Bring to a gentle boil, then lower the heat. Cover and simmer for 20 minutes.
06 - Remove the lid. Add frozen peas, heavy cream, and lemon juice to the pot. Gently stir to combine. Cover and cook for another 5 minutes, until rice is tender and the liquid is absorbed.
07 - Take off the heat. Sprinkle chopped parsley over the dish and adjust seasoning if needed. Let stand for 5 minutes before serving.
