Juicy chicken, rice, and peas simmer in a creamy, lemony sauce—all in one pot for vibrant flavor and simple cleanup.
# What You Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 1.3 pounds)
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 cup frozen peas
05 - Zest and juice of 1 large lemon
06 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
→ Grains
07 - 1 cup long-grain white rice, rinsed
→ Dairy
08 - 1/2 cup heavy cream
09 - 2 tablespoons unsalted butter
→ Liquids
10 - 2 1/2 cups low-sodium chicken broth
→ Spices & Seasonings
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon chili flakes (optional)
# Step-by-Step Guide:
01 - Evenly coat chicken thighs on both sides with salt, black pepper, and dried thyme.
02 - In a large deep skillet or Dutch oven, melt butter over medium-high heat. Sear the chicken thighs for 3 to 4 minutes per side until golden brown. Remove and set aside.
03 - Add chopped onion to the same pot and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds more.
04 - Stir in the rinsed rice to coat with the onion mixture. Pour in chicken broth, lemon zest, and chili flakes if using.
05 - Return seared chicken thighs to the pot, nestling them among the rice. Bring mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
06 - Remove lid, add frozen peas, heavy cream, and lemon juice. Fold together gently, cover, and cook 5 minutes longer until rice is tender and liquid is absorbed.
07 - Take off heat, sprinkle with fresh chopped parsley, and adjust seasoning to taste. Allow dish to rest for 5 minutes before serving.
