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In today's fast-paced world, one-skillet meals have gained immense popularity among home cooks seeking convenience without sacrificing flavor. The allure of a one-skillet recipe lies not only in its minimal cleanup but also in the harmonious melding of flavors as ingredients coalesce in a single pan. One-Skillet Lemon Herb Chicken and Rice perfectly embodies this concept, delivering a dish that is both zesty and comforting, making it an ideal choice for weeknight dinners.

One-Skillet Lemon Herb Chicken and Rice

Discover the deliciousness of One-Skillet Lemon Herb Chicken and Rice, a perfect solution for busy weeknight dinners. This flavorful dish combines tender chicken thighs, zesty lemon, and fluffy rice into a comforting meal, all cooked in one pan. With fresh herbs and sautéed onions and garlic adding depth, every bite is an explosion of flavor. Not only is it simple and quick to prepare, but it's also packed with nutrients, making it a wholesome family favorite.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup green peas (fresh or frozen)

1 lemon (zested and juiced)

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

2 tablespoons olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Ingredients: Start by seasoning the chicken thighs with salt, pepper, lemon zest, thyme, and rosemary on both sides. Set aside for about 10 minutes to allow the flavors to meld.

    Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, cooking for 5-6 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.

      Sauté the Aromatics: In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for about 3-4 minutes until softened, then add the minced garlic and cook for an additional 30 seconds until fragrant.

        Cook the Rice: Stir in the rice, coating it in the oil and onion mixture for about 1-2 minutes. Then pour in the chicken broth and the juice of the lemon. Bring to a boil.

          Add Chicken and Peas: Once boiling, reduce the heat to low, return the seared chicken thighs to the skillet, and sprinkle the green peas on top. Cover the skillet and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid.

            Finishing Touches: After the cooking time, check the rice for doneness. If it needs more liquid, add a splash of broth or water and cover for a few more minutes. Fluff the rice with a fork and garnish with fresh parsley before serving.

              Serve and Enjoy: Serve the chicken and rice hot from the skillet, drizzled with a bit more fresh lemon juice if desired. Enjoy your flavorful one-skillet meal!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4