This one-pot lemony chicken thighs and rice is solidly the most popular recipe I’ve ever posted and it’s one I continue to make in my own kitchen whenever I need an easy, nourishing dinner. The best part (other than the taste)? You only need one pan to make it so you’ll have minimal cleanup but a tasty meal that you’re going to want to make every week! It also happens to be dairy-free and gluten-free, even better if you have restrictions!
ONE-POT LEMONY CHICKEN THIGHS AND RICE
ONE-POT LEMONY CHICKEN THIGHS AND RICE
3-4
servings10
minutes20
minutesThis one-pot lemony chicken and rice is one of the most popular recipes I’ve ever posted – find out why by making it yourself!
Ingredients
2 tbsp olive or avocado oil
1 lb boneless chicken thighs (can sub chicken breast)
1 + 1/2 tsp salt
1/2 tsp black pepper
2 tsp smoked paprika
2 tsp italian seasoning
1/4 yellow onion, chopped
3 garlic cloves, minced
1 cup of white rice
1 lemon, juiced
1 cup chicken broth
1/2 of a 15oz can full-fat coconut milk
2 cups chopped kale
up to 1 + 1/2 cups water, as needed
1/3 cup fresh chopped parsley or basil for topping
Directions
- Preheat oven to 375 degrees and drizzle the olive oil on a large skillet over medium heat on the stovetop.
- Pat the chicken thighs dry with a paper towel, then season all over with the salt, black pepper, smoked paprika, and italian seasoning. Transfer the chicken to the pan when the olive oil is hot.
- Cook the chicken to crisp each side, about 5-7 minutes on each side depending on thickness, then set aside on a plate.
- In the same pan, add the chopped onion and sauté for five minutes, then add the minced garlic. When the onion and garlic are translucent, pour in the rice and let it toast for a few minutes, stirring frequently. Add in the lemon juice, chicken broth, and coconut milk and mix to combine.
- Add in all of the chopped kale and let it wilt down. Add up to 1 + 1/2 cups of water as needed to wilt down the kale and make sure all of the rice is covered in liquid. Add back the chicken and transfer to the oven and bake for 15-20 minutes, until the rice is fully cooked and the chicken has an internal temp of 165 degrees.
- Serve immediately or store the chicken and rice in airtight containers in the fridge for up to 4 days.
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