Lemony Chicken and Rice Skillet
Dinner · American
Tender chicken thighs cooked with jasmine rice, peas, and bright lemon juice for an all-in-one weeknight dinner that stores beautifully.
Recipe code ASLLGA · enter it in Anychef
Ingredients
- 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
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Save this recipeInstructions
- Step 1 of 8
Season chicken thighs with salt, pepper, and dried thyme. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Step 2 of 8
Brown chicken on both sides, about 6 minutes per side. Remove and set aside.
- Step 3 of 8
Dice onion and mince garlic, add to skillet and cook 2 minutes.
- Step 4 of 8
Add jasmine rice and stir to toast for 2 minutes. Return chicken to skillet.
- Step 5 of 8
Pour in chicken stock and juice of 1 lemon. Bring to a boil, then reduce heat and cover.
- Step 6 of 8
Simmer for 18 minutes until rice is tender and chicken is cooked through.
- Step 7 of 8
Stir in frozen peas and juice of 1/2 lemon. Cook 3 minutes until peas warm through.
- Step 8 of 8
Divide into four containers for storage.
