One-Pot Lemon Pepper Chicken & Rice

 Here’s what you need:

Yield: 4 servings with rice leftovers


3 Tbsp. Lemon Pepper

1 Tbsp. Paprika

2 cloves Garlic, minced

1 Tbsp. Olive Oil

2 lbs Chicken Thighs With Skin

4Tbsp. Butter

1 Yellow Onion, diced

4 cloves Garlic, minced

1 1/2 cup Arborio Rice

1/4 cup White Wine

4 cups Chicken Broth

1 1/2 cup Milk

Pepper to taste

1 cup Parmesan

1/4 cup Parsley (Optional)

Process of making:- 

Preheat your oven to 350˚F/ 175˚C. 

Combine lemon pepper, paprika and garlic in a small bowl. In a large oven proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for 3 minutes, turn the heat up to medium high and cook for an additional 2 minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.)

With a paper towel, carefully wipe out excess fat, leaving the seasoning. On medium high, melt 2 Tbsp. of butter in the pot and add the diced onions and minced garlic. Cook until onions are translucent (1- 2 minutes). Add the rice and stir until it becomes translucent (1- 2 minutes). Pour in the white wine and let it cook until most of the wine has evaporated (about 2 minutes). Add the chicken broth, 1 cup of milk, and a dash of pepper and stir. Bring it to a simmer. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).

Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned. Add the other 2 Tbsp. butter, parmesan, 1/2 cup of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice and serve.


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