Skillet Lemon Chicken & Rice

Ingredients

• 4 bone-in, skin-on chicken thighs (or breasts if preferred)

• 2 tbsp olive oil

• Salt & black pepper, to taste

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 cup long-grain rice (jasmine or basmati works great)

• 2 cups chicken broth

• Zest and juice of 1 lemon

• ½ tsp paprika

• ½ tsp dried oregano (or thyme)

• 2 tbsp butter

• 2 tbsp fresh parsley, chopped (for garnish)

• Lemon slices, for serving

Instructions

1. Sear the Chicken:

   • Pat chicken dry, season generously with salt and pepper.

   • Heat olive oil in a large skillet over medium-high heat.

   • Sear chicken skin-side down until golden brown (about 5–6 minutes), flip and cook another 3–4 minutes. Remove and set aside.

2. Cook the Aromatics:

   • In the same skillet, add onion and cook until softened.

   • Stir in garlic and cook for 30 seconds.

3. Toast the Rice:

   • Add rice, butter, paprika, and oregano. Stir for 1–2 minutes until rice is lightly toasted.

4. Add Liquid & Chicken:

   • Stir in chicken broth, lemon juice, and lemon zest.

   • Nestle chicken pieces back into the skillet on top of the rice.

5. Simmer:

   • Bring to a boil, then reduce heat to low.

   • Cover and cook for 20–25 minutes, until rice is fluffy and chicken reaches 165°F (74°C) internal temp.

6. Finish & Serve:

   • Remove from heat, let rest 5 minutes.

   • Garnish with parsley and lemon slices.