This is a simple dish that is quick for you to prepare on busy nights, but it's delicious enough to serve to guests, too. Fresh lemon and Italian herbs cook with the chicken and rice, and it's ready in 25 minutes, in only one pan on your stovetop!
One-pan Italian lemon chicken thighs and rice
One package (6-8 pieces) boneless, skinless chicken thighs
2 tablespoons butter
1 cup uncooked rice
2 1/4 cups chicken broth
Juice of one lemon, plus another lemon for slicing
1. Melt butter in a large skillet over medium heat. Season the chicken with salt and pepper, and 1 to 2 teaspoons of Italian seasoning, to taste. Brown the chicken on each side for 1 to 1.5 minutes. (it won't be done all the way through). Remove chicken from pan onto plate.
2. In the drippings from the chicken, add the rice, stirring over the heat for a minute. Add the juice from one lemon, chicken broth and 1 teaspoon Italian seasoning. Stir.
3. Place the chicken on top of the rice, cover and simmer over medium-low heat for 20 minutes. About 10 minutes in, top the chicken with sprigs of basil, if available, and lemon slices. Cook ten minutes more.
(If at the end of 20 minutes there is still broth remaining, cook for another 3-5 minutes.)
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