40m$12.04Lemon Chicken Rice Skillet
A simple one-pan dinner with tender chicken thighs, fluffy rice, broccoli, lemon, and garlic. Made with common grocery-store ingredients for an easy weeknight meal.
- Energy
- 472 calories per serving
- Protein
- 39.8 g per serving
- Carbs
- 44.6 g per serving
- Fat
- 13.4 g per serving
- Sodium
- 982 mg per serving
Shopping options
olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
boneless skinless chicken thighs
1.5 Pound
Heritage Farm® Boneless Skinless Chicken Thighs
51%
unsalted butter
1 Tablespoon
Kroger® Unsalted Butter Sticks
3%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
broccoli florets
3 Cup
Kroger® Broccoli Florets 12 Oz
76%
low-sodium chicken broth
2.25 Cup
Swanson® 33% Less Sodium Chicken Broth, 32 oz Carton
56%
black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper
3%
long-grain white rice
1 Cup
Kroger® Enriched Long Grain White Rice
20%
garlic cloves, minced
4 Count
Garlic
40%
lemon
1 Each
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- boneless skinless chicken thighs-1.5 lb
- broccoli florets-3 cups
- low-sodium chicken broth-2.25 cups
- long-grain white rice-1 cup
- garlic cloves-4 cloves
- olive oil-1 tbsp
- unsalted butter-1 tbsp
- kosher salt-1 tsp
- lemon-1 each
- black pepper-0.5 tsp
Pat the chicken thighs dry and season with kosher salt and black pepper.
Wash hands, cutting board, and knife after handling raw chicken, and keep raw chicken separate from vegetables and cooked ingredients.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3 to 4 minutes per side, until browned. Transfer to a plate.
Use caution with hot oil to avoid splatter burns.
Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds, stirring constantly.
Stir in the rice and cook for 1 minute.
Add chicken broth and scrape up any browned bits from the bottom of the skillet.
Return chicken to the skillet. Cover, reduce heat to low, and simmer for 15 minutes.
Use oven mitts when handling the hot skillet lid.
Add broccoli florets around the chicken. Cover and cook for 8 to 10 minutes, until rice is tender, broccoli is crisp-tender, and chicken reaches 165°F.
Cook chicken to an internal temperature of 165°F.
Zest the lemon, then juice it. Stir lemon zest, lemon juice, and butter into the rice.
Let the skillet rest off heat for 5 minutes before serving.
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