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Easy Chicken and Rice

Chicken and rice recipe
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4.8 from 5 reviews

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.

Ingredients

Scale

For the chicken

  • 8 boneless, skinless chicken thighs (about 2 pounds)
  • 1 1/4 teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Freshly ground black pepper
  • 2 tablespoons olive oil

For the rice

  • 4 cloves garlic, minced
  • 1 small white or yellow onion, minced
  • 1 1/2 cups long grain white rice
  • 2 2/3 cups chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried dill

For the gremolata

  • 1/3 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

Instructions

  1. 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. 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. Meanwhile, in a medium bowl mix together the ingredients for the gremolata. 
  4. 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.

Notes

Storage and reheating info: Leftovers keep well in an airtight container in the fridge for up to 4 days. You can reheat individual portions in the microwave, stirring halfway through. You can also reheat in a skillet over medium-low heat with a tablespoon or two of water or broth to help steam everything back to life. Just cover with a lid and let it warm through for about 5 minutes.

Find it online: https://www.fancyfoodsshow.com/chicken-and-rice-recipe/