This dish is the perfect weeknight meal – it’s so simple to throw together, and you’ll only be actively cooking for the first 5-10 minutes. The rest of the time is hands off, so its great for busy weekdays when you need to throw dinner together but don’t have the energy to do too much (we’ve all been there). This is really bursting with flavor and the rice comes out so tender and fluffy. Enjoy it with a glass of chilled white wine.
One Pan Lemon Chicken and Rice
- 2 tablespoons Extra Virgin Olive Oil
- 4 skin-on, bone in chicken thighs (about 2 lbs)
- 1 cup white rice
- 2 1/4 cup reduced sodium chicken broth
- Juice of one medium lemon
- Salt and pepper, to taste
- Lemon slices and parsley for garnish
- Heat a large saucepan over medium-high heat. Add extra virgin olive oil and allow oil to heat for 1-2 minutes. The oil is ready when it has thinned and swirls around the pan easily.
- Pat dry chicken thighs and season well with salt and pepper. Place chicken thighs, skin down into the hot oil. Allow the skin to sear, about 3-4 minutes per side, depending on the size of the chicken. You’ll know the meat is ready to be flipped when it releases from the pan (either on its own or with a gentle nudge). If the chicken thighs do not fit comfortably in the pan, sear in batches. Remove to a separate plate.
- Add the rice directly to the pan, and toss in the oil to toast, about 1-2 minutes. Toss and scrape the bottom of the pan constantly so the rice picks up the flavor of the seared chicken.
- Add chicken stock and juice of one lemon. Stir, and return the chicken to the pan. Cover and reduce the flame to a medium-low setting. Simmer for 20-30 minutes without removing the top until all of the liquid is absorbed into the rice.
- Remove chicken, then toss the rice to ensure that all of the chicken broth has been absorbed. Plate and garnish with lemon slices and fresh chopped parsley.