# What You Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 1.3 pounds)
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 cup frozen peas
05 - Zest and juice of 1 large lemon
06 - 2 tablespoons fresh parsley, chopped, plus additional for garnish
→ Grains
07 - 1 cup long-grain white rice, rinsed
→ Dairy
08 - 1/2 cup heavy cream
09 - 2 tablespoons unsalted butter
→ Liquids
10 - 2 1/2 cups low-sodium chicken broth
→ Spices & Seasonings
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon chili flakes (optional)
# How-To:
01 - Generously season chicken thighs on both sides with salt, black pepper, and dried thyme.
02 - In a large deep skillet or Dutch oven, melt unsalted butter over medium-high heat. Sear seasoned chicken thighs for 3 to 4 minutes per side until golden. Remove from the pot and set aside.
03 - Add chopped onion to the same pot and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Stir in rinsed white rice to coat with the onion mixture. Add chicken broth, lemon zest, and chili flakes (if using), stirring to combine.
05 - Return seared chicken thighs to the skillet, nestling them into the rice mixture. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes.
06 - Remove lid and add frozen peas, heavy cream, and lemon juice to the pot. Stir gently to integrate, cover, and cook an additional 5 minutes until rice is tender and most liquid is absorbed.
07 - Take off heat, sprinkle with chopped parsley, and adjust seasoning to taste. Allow dish to rest for 5 minutes before serving.
