Chicken, rice, and peas simmer in creamy, lemon sauce for a comforting one-pot dinner with fresh, vibrant flavors.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 1.3 pounds)
→ 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
# How to Make It:
01 - Generously season both sides of the chicken thighs with salt, black pepper, and dried thyme.
02 - Melt butter in a large deep skillet or Dutch oven over medium-high heat. Place the chicken thighs in the pan and sear for 3 to 4 minutes per side, until golden brown. Remove the chicken and set aside.
03 - Add chopped onion to the same pot and sauté for 2 to 3 minutes until softened. Stir in the minced garlic and cook until fragrant, about 30 seconds.
04 - Stir in the rinsed rice, ensuring it is well coated with the onion mixture. Pour in the chicken broth, add lemon zest, and chili flakes if using.
05 - Return the seared chicken thighs to the pot, nestling them into the rice. Bring the contents to a gentle boil, reduce heat to low, cover, and simmer for 20 minutes.
06 - Uncover, add frozen peas, heavy cream, and fresh lemon juice. Gently stir to combine, cover, and cook for an additional 5 minutes until the rice is tender and most of the liquid is absorbed.
07 - Remove from heat, scatter chopped parsley over the dish, adjust seasoning to taste, and let rest covered for 5 minutes before serving.
