Save This creamy lemon chicken and rice brings bright citrus flavor and comfort together in one easy pot. Tender chicken thighs simmer alongside rice in a dreamy sauce that gets its lift from lemon and a touch of cream. There is nothing fussy about this just honest, weeknight goodness and effortless cleanup.
When I made this the first time, I was surprised by how much my family lingers at the table, scraping up every last bit. The brightness of lemon makes it both hearty and refreshing, so it has become my go-to for potlucks and easy Sunday dinners.
Ingredients
- Boneless skinless chicken thighs: provide juicy flavor and stay tender Use ones without blemishes and extra fat trimmed
- Yellow onion: brings sweetness and savory depth Choose one that feels firm with no soft spots
- Fresh garlic: creates an aromatic backbone Look for plump cloves without any green shoots
- Frozen peas: add pops of color and a bit of sweetness No need to thaw ahead of time for this recipe
- Lemon zest and juice: offer citrus brightness Choose a lemon that feels heavy for its size and has a fragrant skin
- Fresh parsley: lends fresh herby finish and vibrancy Flat-leaf parsley works best for both flavor and garnish
- Long-grain white rice: cooks up fluffy and absorbs all the flavor Rinse it so it does not get sticky
- Heavy cream: adds richness and brings the sauce together Use fresh not ultra-pasteurized for best taste
- Unsalted butter: helps everything brown just right Pick one with a clean fresh cream aroma
- Low-sodium chicken broth: lets you control the seasoning Look for clear broth with a golden color
- Salt black pepper dried thyme chili flakes: for warmth and savoriness Use good quality spices that have not faded in color or aroma
Instructions
- Season the Chicken:
- Start by generously sprinkling both sides of the chicken thighs with salt black pepper and dried thyme so the flavor reaches every bite
- Sear the Chicken:
- Melt butter in a large deep skillet or Dutch oven over medium-high heat Add the chicken thighs in a single layer and let them cook untouched for about four minutes per side until the surface turns golden brown and caramelized Remove the chicken and keep it aside on a plate
- Soften Onion and Garlic:
- Add chopped onion to the remaining butter and chicken drippings The onion should sizzle and become translucent after three minutes Stir the garlic in and let it cook for thirty seconds so it becomes fragrant but not browned
- Toast the Rice and Add Flavor:
- Pour in the rinsed rice and stir well so that each grain is coated in the buttery onions Mix in the lemon zest and chili flakes if using This step helps build a deeply flavorful base
- Simmer with Broth and Chicken:
- Pour in the low-sodium chicken broth and bring the mixture to a gentle boil Nestle the seared chicken thighs back into the pot so they are surrounded by rice Cover with a lid reduce the heat to low and let everything simmer undisturbed for twenty minutes
- Stir in Cream Peas and Lemon Juice:
- Open the lid and scatter in the frozen peas Heavy cream goes in next along with the fresh lemon juice Gently give everything a stir Cover and cook for another five minutes until the rice is completely tender and most of the liquid is absorbed
- Rest and Garnish:
- Take the pot off the heat Sprinkle with lots of fresh parsley Let the dish stand five minutes so the flavors settle Taste and adjust seasoning if needed before bringing to the table
Save Lemon is my favorite part here It reminds me of my grandmother who added lemon to almost every soup or roast chicken growing up That pop of citrus always takes me back to her sunlit kitchen and still brings smiles all these years later
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days The rice will soak up sauce overnight so to reheat add a splash of water or broth and gently warm on the stove or in the microwave
Ingredient Substitutions
Boneless chicken breasts can replace thighs Just be careful not to overcook since they dry out faster You can easily swap in spinach or chopped asparagus instead of peas for a new flavor twist If you want to skip cream try Greek yogurt stirred in at the end for tangy richness
Serving Suggestions
A big spoonful of this chicken and rice is satisfying on its own but it also pairs perfectly with a simply dressed arugula salad or some sliced tomatoes and cucumbers For extra texture serve alongside toasted baguette
Cultural and Seasonal History
Creamy one-pot chicken and rice dishes show up in kitchens around the world from southern chicken bog to Greek avgolemono Each region brings its own fresh herbs and tweaks but citrus and richness have always been a match made for family gatherings This meal works in every season The lemon brightens up colder months and brings sunshine flavors to spring
Save This creamy lemon chicken and rice is cozy and bright enough for any time of year. Serve it for a simple dinner and watch everyone ask for seconds.
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs. Adjust cooking time as breasts may cook faster and remain juicy if not overcooked.
- → Is this dish gluten-free?
It is naturally gluten-free when made as directed, but check all packaged ingredients to ensure no hidden gluten.
- → How can I make it even creamier?
For extra creaminess, add a splash more heavy cream at the end and stir gently before serving.
- → What can I serve with this meal?
Pair it with a green salad or roasted vegetables. Crisp Sauvignon Blanc or Chardonnay complements the flavors well.
- → Can I add more vegetables?
Absolutely, spinach or chopped asparagus work nicely. Add them in the last few minutes of cooking so they stay vibrant.