Buttery One-Pot Lemon Butter Chicken and Rice

Ingredients

• 4 boneless skinless chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1 1/2 cups long-grain white rice
• 2 1/2 cups chicken broth
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped
• 1 lemon, sliced thin, for garnish

Method

1. 1

   Pat the chicken thighs dry and season both sides with salt, pepper, and garlic powder.

2. 2

   Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken thighs and sear until golden brown, about 5 minutes per side.

   10:00 · Sear chicken
3. 3

   Transfer the chicken to a plate and set aside.

4. 4

   Reduce heat to medium and melt 2 tablespoons of butter in the same pan, scraping up any browned bits.

5. 5

   Add the minced garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
6. 6

   Stir in the rice and toast, stirring frequently, for 2 minutes.

   2:00 · Toast rice
7. 7

   Pour in the chicken broth, lemon juice, lemon zest, and dried thyme, and stir to combine.

8. 8

   Nestle the chicken thighs on top of the rice, bring the liquid to a simmer, then cover and reduce heat to low.

9. 9

   Simmer covered until the rice is tender and the liquid is absorbed, about 20 minutes.

   20:00 · Simmer rice and chicken
10. 10

    Remove from heat and let stand covered for 5 minutes.

    5:00 · Rest covered
11. 11

    Cut the remaining 2 tablespoons of butter into small pieces and stir into the rice until melted and glossy.

12. 12

    Fluff the rice gently around the chicken, sprinkle with fresh parsley, and garnish with lemon slices before serving.