Lemony Chicken and Rice Skillet
Tender chicken thighs cooked with jasmine rice, peas, and bright lemon juice for an all-in-one weeknight dinner that stores beautifully.
Ingredients (serves 4)
- 1.5 lbs chicken thigh
- 1.5 cups jasmine rice
- 1 cup frozen peas
- 3 cloves garlic
- 1 onion
- 2 lemons
- 2.5 cups chicken stock
- 2 tbsp olive oil
- 1 tsp dried thyme
- salt
- black pepper
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Season chicken thighs with salt, pepper, and dried thyme. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- 2
Brown chicken on both sides, about 6 minutes per side. Remove and set aside.
- 3
Dice onion and mince garlic, add to skillet and cook 2 minutes.
- 4
Add jasmine rice and stir to toast for 2 minutes. Return chicken to skillet.
- 5
Pour in chicken stock and juice of 1 lemon. Bring to a boil, then reduce heat and cover.
- 6
Simmer for 18 minutes until rice is tender and chicken is cooked through.
- 7
Stir in frozen peas and juice of 1/2 lemon. Cook 3 minutes until peas warm through.
- 8
Divide into four containers for storage.
