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acouplecooks-data

Easy Chicken and Rice

Sonja Overhiser

This one pot chicken and rice is the perfect easy dinner bursting with flavor! Tender chicken thighs and fluffy rice simmer in a cozy broth, with a burst of freshness from the zesty parsley and lemon gremolata topping.

Prep
15 min
Cook
30 min
Total
45 min
Yield
4
Easy Chicken and Rice

Ingredients 17

  • 8 boneless, skinless chicken thighs (about 2 pounds)
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small white or yellow onion, minced
  • 1 ½ cups long grain white rice
  • 2 2/3 cups chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon dried dill
  • ⅓ cup finely chopped Italian parsley, (about 1/2 bunch)
  • 1 tablespoon lemon zest ( 1 large lemon)
  • 1/2 small garlic clove, minced
  • 1 pinch kosher salt
  • 1 grind black pepper

Method 4

  1. 01

    Dry the chicken thighs and season with the kosher salt , garlic powder, onion powder and lots of fresh ground pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken and cook 3 to 4 minutes per side, until golden brown. Remove the chicken to a plate, leaving the juices in the pan.

  2. 02

    Reduce the heat to medium low and add the garlic and onion. Cook for 5 minutes, until the onions are very tender, stirring occasionally. Stir in the broth, rice, dill and kosher salt , scraping the bottom of the pan to pick up all of the seasoning from the chicken. Bring to a boil, then reduce to a simmer and top with the browned chicken thighs. Cover with a lid and cook at a low simmer for 15 to 18 minutes until rice is tender and all of the liquid is absorbed.

  3. 03

    Meanwhile, in a medium bowl mix together the ingredients for the gremolata.

  4. 04

    Remove the heat and let stand covered for 5 minutes. Uncover and fluff the rice with a fork, then top with the gremolata and serve warm.

Provenance

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