Lemon Garlic Chicken and Rice Skillet
Equipment
- Large Skillet with Lid
- Knife
- Cutting Board
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- Zest and juice of 1 large lemon
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
- Add the diced onion and minced garlic to the skillet. Stir and cook for 2 minutes until the onion softens.
- Stir in the rice and let it toast for 1 minute while mixing with the chicken and aromatics.
- Pour in the chicken broth, lemon zest, lemon juice, dried thyme, salt, and black pepper. Stir once to combine everything evenly.
- Bring the mixture to a low boil, then reduce the heat to a simmer. Cover the skillet and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
- Remove the skillet from the heat and let it sit covered for 5 minutes. Fluff the rice with a fork and sprinkle with fresh parsley before serving.
Notes
Let the finished skillet rest covered for those final five minutes so the rice stays fluffy instead of turning gummy. If you prefer a stronger lemon flavor, add an extra teaspoon of zest right before serving. Leftovers reheat well in the same skillet with a splash of broth to loosen the rice.
Course: Main Course
Cuisine: American
Equipment: Large Skillet with Lid, Knife, Cutting Board
Cuisine: American
Equipment: Large Skillet with Lid, Knife, Cutting Board