Lemon Garlic Chicken and Rice Skillet

Name: Lemon Garlic Chicken and Rice Skillet
Cook time: 30 min
Yield: 4 servings
Ingredients: 3 g fine salt divided; 1 g black pepper divided; 2 g paprika optional, for warmth; 15 ml olive oil divided; 680 g boneless, skinless chicken thighs trimmed and patted dry; 15 ml olive oil divided; 10 g unsalted butter divided; 150 g yellow onion finely diced; 5 count garlic cloves minced; 300 g long-grain white rice rinsed and drained; 1 count lemon 1 zested and juiced, 1 cut into wedges; 480 ml low-sodium chicken broth divided; 180 ml water for loosening the pan if needed; 3 g fine salt divided; 1 g black pepper divided; 240 ml low-sodium chicken broth divided; 10 g unsalted butter divided; 1 count lemon 1 zested and juiced, 1 cut into wedges; 8 g fresh parsley chopped; 60 ml water for loosening the pan if needed

A one-pan pantry dinner with browned chicken thighs, garlic, lemon, and rice simmered together until tender. Finished with parsley for freshness and a simple buttery sheen.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

3 g fine salt divided
1 g black pepper divided
2 g paprika optional, for warmth
15 ml olive oil divided
680 g boneless, skinless chicken thighs trimmed and patted dry
15 ml olive oil divided
10 g unsalted butter divided
150 g yellow onion finely diced
5 count garlic cloves minced
300 g long-grain white rice rinsed and drained
1 count lemon 1 zested and juiced, 1 cut into wedges
480 ml low-sodium chicken broth divided
180 ml water for loosening the pan if needed
3 g fine salt divided
1 g black pepper divided
240 ml low-sodium chicken broth divided
10 g unsalted butter divided
1 count lemon 1 zested and juiced, 1 cut into wedges
8 g fresh parsley chopped
60 ml water for loosening the pan if needed

Instructions

Season the chicken thighs with 3 g salt, 1 g black pepper, and the paprika if using. Heat 15 ml olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook until deeply browned on the first side, 4 to 5 minutes. The underside is golden brown and releases easily from the pan.
Flip the chicken and cook 2 minutes more, then transfer it to a plate. Add the remaining 15 ml olive oil and 10 g butter to the skillet, then stir in the onion. Cook 3 minutes, scraping up browned bits, until the onion softens. The onion looks translucent at the edges and the pan bottom is mostly deglazed.
Add the garlic and cook 30 seconds, just until fragrant. Stir in the rice and toast for 1 minute. Add the lemon zest, 480 ml broth, and 180 ml water, then stir in the remaining 3 g salt and 1 g black pepper. The rice is evenly coated and the liquid begins to simmer.
Nestle the chicken and any juices back into the rice. Bring to a gentle simmer, then cover, reduce heat to low, and cook 18 minutes without stirring. The rice has absorbed most of the liquid and the chicken is nearly cooked through.
Turn off the heat and let the skillet stand covered for 5 minutes. Uncover, fluff the rice, then stir in the remaining 10 g butter, lemon juice, and parsley. If the rice seems dry, add up to 60 ml of the remaining water and fold gently. The rice is tender, the chicken reaches 74°C in the thickest part, and the skillet looks glossy and cohesive.