Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup (185g) long-grain white rice, rinsed
  • 2 cups (475ml) chicken broth, low sodium
  • ½ cup (120ml) dry white wine (optional, can substitute with additional chicken broth)
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup (50g) frozen peas

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Pat chicken thighs dry and season with salt and pepper.
  3. Heat olive oil in the oven-safe skillet over medium heat. Add chicken and brown on both sides (about 3-4 minutes per side). Remove chicken and set aside.
  4. Add chopped onion to the skillet and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  5. Add rinsed rice to the skillet and stir to coat with the onion and garlic mixture. Deglaze the pan with white wine (if using), scraping up any browned bits from the bottom.
  6. Pour in chicken broth, lemon zest, and thyme. Bring to a simmer.
  7. Nestle the browned chicken thighs on top of the rice mixture.
  8. Transfer the skillet to the preheated oven and bake for 45 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
  9. Stir in frozen peas and drizzle with lemon juice. Return to the oven for another 10-15 minutes, or until the peas are heated through.
  10. Let the dish rest for 5-10 minutes before garnishing with fresh parsley and serving.