Zesty Lemon Chicken and Asparagus Skillet

Name: Zesty Lemon Chicken and Asparagus Skillet
Cook time: 25 min
Yield: 4 servings
Ingredients: 240 g long-grain white rice rinsed; 480 ml water for rice; 3 g kosher salt divided; 680 g bone-in, skin-on chicken thighs trimmed of excess skin or fat; 5 g kosher salt divided; 2 g black pepper freshly ground; 20 ml olive oil divided; 10 ml olive oil divided; 100 g yellow onion thinly sliced; 12 g garlic cloves minced; 180 ml low-sodium chicken broth room temperature; 2 g lemon zest finely grated from 1 lemon; 30 ml lemon juice from 1 to 2 lemons; 340 g asparagus trimmed and cut into 5 cm pieces; 20 g unsalted butter cold; 15 ml lemon juice from 1 to 2 lemons; 8 g fresh parsley chopped

Bone-in chicken thighs are browned in a skillet, then finished with asparagus, lemon, garlic, and a quick pan sauce. Rice cooks alongside so the whole dinner is ready within the weeknight time limit.

By Julienne

Zesty Lemon Chicken and Asparagus Skillet

Cook time: 25 minutes

Servings: 4

Ingredients

240 g long-grain white rice rinsed
480 ml water for rice
3 g kosher salt divided
680 g bone-in, skin-on chicken thighs trimmed of excess skin or fat
5 g kosher salt divided
2 g black pepper freshly ground
20 ml olive oil divided
10 ml olive oil divided
100 g yellow onion thinly sliced
12 g garlic cloves minced
180 ml low-sodium chicken broth room temperature
2 g lemon zest finely grated from 1 lemon
30 ml lemon juice from 1 to 2 lemons
340 g asparagus trimmed and cut into 5 cm pieces
20 g unsalted butter cold
15 ml lemon juice from 1 to 2 lemons
8 g fresh parsley chopped

Instructions

Start the rice: combine the rinsed rice, water, and 3 g of the salt in a medium saucepan. Bring to a boil, cover, reduce to low, and cook until the water is absorbed, then rest off heat. Rice is tender and fluffy with no visible water left in the pot.
While the rice cooks, pat the chicken dry and season both sides with the remaining 5 g salt and the black pepper. Chicken looks dry on the surface and evenly seasoned.
Heat 20 ml of the olive oil in a 30 cm skillet over medium-high heat. Add the chicken skin-side down and cook until well browned, then turn and cook briefly on the second side. Transfer the chicken to a plate. Chicken skin is deep golden brown and releases easily from the pan.
Lower the heat to medium. Add the remaining 10 ml olive oil, then add the onion and cook, stirring, until softened. Add the garlic and cook briefly until fragrant. Onion is softened and translucent at the edges; garlic smells fragrant but is not browned.
Add the broth, lemon zest, and 30 ml of the lemon juice, scraping up any browned bits. Return the chicken to the skillet, cover, and simmer until the chicken is nearly cooked through. Chicken registers about 70°C and is almost done at the bone.
Add the asparagus and cook uncovered until bright green and just tender. Stir in the butter and the remaining 15 ml lemon juice to finish the sauce. Asparagus is tender-crisp and the sauce looks glossy and lightly thickened.
Return the chicken to the skillet if needed, spoon sauce over everything, and cook until the chicken reaches 74°C in the thickest part. Serve the chicken and asparagus over the rice, then garnish with parsley. Chicken is fully cooked to 74°C, rice is fluffy, and the dish is ready to serve.