Skillet Lemon-Garlic Chicken and Rice

Tender chicken thighs cook nestled in rice that's infused with lemon and garlic for a bright and flavorful one-pan weeknight dinner. Serve with steamed broccoli or a green salad to round out the meal. The recipe is a Yummly original created by Ashley Strickland Freeman.

Author: OnlineCook

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 1 hour

Total Time: 1 hour

Servings: 4 Servings

Calories: 714 kcal per serving

Ingredients

2 tablespoons - extra virgin olive oil
8 - bone-in, skin-on chicken thighs
1 ½ teaspoons - kosher salt
½ tsp - ground black pepper
3 - lemons
1 - onion
4 cloves - garlic
1 cup - long-grain white rice
14 ½ ounces - reduced sodium chicken broth
1 cup - fresh basil leaves

Instructions

Heat oil in a 12-inch cast-iron skillet or nonstick frying pan over medium-high heat. Remove and discard chicken skin, then sprinkle chicken pieces with 1 teaspoon salt and the pepper. Brown chicken on both sides, turning as needed, about 10 minutes total.
While chicken browns, zest 1 lemon and squeeze 1 or 2 lemons to make 1/4 cup juice. Slice a whole lemon into thin rounds and set aside.
Transfer chicken to a plate. Add onion to drippings in skillet. Cook over medium-high heat, stirring often, until onion is softened, 2-3 minutes.
Stir in garlic and rice. Cook, stirring, until garlic is softened and rice is well-coated in drippings, about 1 minute.
Add broth, reserved lemon zest and lemon juice, and remaining ½ teaspoon salt, distributing rise evenly in skillet. Nestle chicken bone-side down in rice and pour in any chicken juices from plate. Top with lemon slices.
Bring mixture to a boil. Tightly cover pan with a lid or aluminum foil, protecting hands. Reduce heat to medium-low and simmer until liquid is absorbed and rice is tender, 25-30 minutes.
Coarsely chop basil, then scatter over chicken and rice and stir a couple of times to incorporate it. Top with basil sprigs and serve the dish right from the skillet.

Nutrition