# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (approximately 21 ounces)
→ 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 more 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)
# Directions:
01 - Season chicken thighs evenly on both sides with salt, black pepper, and dried thyme.
02 - Melt unsalted butter in a large deep skillet or Dutch oven over medium-high heat. Place chicken thighs in the pan and sear for 3 to 4 minutes per side until golden brown. Transfer chicken to a plate 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 an additional 30 seconds, stirring frequently.
04 - Add rinsed rice to the pot and stir to coat with onion mixture. Pour in chicken broth, lemon zest, and chili flakes if using.
05 - Nestle the seared chicken thighs into the rice. Bring mixture to a gentle boil, then reduce heat to low. Cover with lid and simmer for 20 minutes.
06 - Remove lid and add frozen peas, heavy cream, and lemon juice. Stir gently to combine. Replace lid and continue cooking for 5 minutes, until rice is tender and liquid is absorbed.
07 - Remove from heat. Garnish with chopped parsley and adjust seasoning if necessary. Allow to rest, covered, for 5 minutes before serving.
