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- 4 bone-in, skin-on chicken thighs - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - 4 cloves garlic, minced - 1 medium onion, chopped - 1 lemon (zest and juice) - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1 cup frozen peas - Salt and pepper, to taste - 2 tablespoons olive oil - Fresh parsley, for garnish (optional)

One-Pan Garlic Lemon Chicken with Rice

Discover a delicious and hassle-free recipe with this Zesty One-Pan Garlic Lemon Chicken with Rice. Easy to prepare, this dish showcases tender chicken thighs marinated in zesty lemon and garlic, cooked alongside fluffy rice and vibrant peas. Perfect for busy weeknights, enjoy the rich flavors with minimal cleanup. Elevate your family meals with this nutritious option that's sure to be a favorite at your dinner table. Enjoy every flavorful bite!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

3 cups low-sodium chicken broth

4 tablespoons olive oil

4 garlic cloves, minced

1 medium onion, finely chopped

1 lemon (zested and juiced)

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Season the chicken thighs with salt, pepper, smoked paprika, and half of the lemon juice. Set aside to marinate for at least 15 minutes while you prepare the other ingredients.

    Sauté Onion and Garlic: In a large skillet or a deep pan over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion and sauté for about 3-4 minutes, until translucent. Then, add the minced garlic and sauté for another minute until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken thighs to the skillet. Sear them for about 4-5 minutes on each side, until browned. Remove the chicken from the skillet and set aside on a plate.

        Prepare the Rice: In the same skillet, add the remaining 2 tablespoons of olive oil and toast the rice for 1-2 minutes, stirring frequently. This adds a nice nutty flavor.

          Add Broth and Seasoning: Pour in the chicken broth, remaining lemon juice, lemon zest, oregano, and additional salt and pepper to taste. Stir to combine.

            Combine Ingredients: Return the browned chicken to the skillet, making sure it sits on top of the rice. Bring the mixture to a gentle simmer.

              Cook the Dish: Cover the skillet with a tight-fitting lid and lower the heat to medium-low. Cook for 20 minutes, or until the rice is tender and has absorbed most of the liquid.

                Add Peas: In the last 5 minutes of cooking, add the frozen peas on top of the chicken and rice, and cover again to allow the peas to steam.

                  Rest and Garnish: Once done, remove the skillet from the heat and let it sit, covered, for an additional 5 minutes. This helps to finish cooking the rice and ensures everything is nicely infused with flavors.

                    Serve: Fluff the rice with a fork, garnish with fresh parsley, and serve warm, enjoying the delightful combination of garlic and lemon flavors that permeate the dish.

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings