Creamy chicken and rice with bright lemon, fresh herbs, and sweet peas for easy, comforting one-pot dining.
# What You Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (about 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 - Sprinkle chicken thighs with salt, black pepper, and dried thyme on both sides.
02 - Melt unsalted butter in a large deep skillet or Dutch oven over medium-high heat. Add chicken thighs and sear for 3 to 4 minutes per side until golden brown. Transfer chicken to a plate and set aside.
03 - Add finely chopped yellow 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 - Add rinsed long-grain white rice and stir to coat with the aromatic mixture. Pour in low-sodium chicken broth, add lemon zest, and sprinkle in chili flakes if using.
05 - Nestle the seared chicken thighs into the rice. Bring to a gentle boil, reduce heat to low, cover with lid, and simmer for 20 minutes.
06 - Remove the lid; add frozen peas, heavy cream, and lemon juice. Stir gently, cover again, and cook for 5 more minutes until rice is tender and liquid is absorbed.
07 - Take off heat, sprinkle with chopped parsley, and adjust seasoning if desired. Let sit for 5 minutes before serving.
