Lemon Chicken Rice Skillet

Ingredients

• 1.5 Pound boneless skinless chicken thighs - 1 1/2 (pounds)
• 1 Teaspoon kosher salt - 1 (teaspoon)
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)
• 1 Tablespoon olive oil - 1 (tablespoon)
• 4 Count garlic cloves, minced - 4 (cloves), minced
• 1 Cup long-grain white rice - 1 (cup)
• 2.25 Cup low-sodium chicken broth - 2 1/4 (cups)
• 3 Cup broccoli florets - 3 (cups)
• 1 Each lemon - 1 (count), Zest and juice are stirred into the rice.
• 1 Tablespoon unsalted butter - 1 (tablespoon)

Instructions

1. Season the chicken

   1. Pat the chicken thighs dry and season with kosher salt and black pepper.

2. Brown the chicken

   2. 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.

3. Cook the garlic

   3. Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds, stirring constantly.

4. Toast the rice

   4. Stir in the rice and cook for 1 minute.

5. Add broth

   5. Add chicken broth and scrape up any browned bits from the bottom of the skillet.

6. Simmer the chicken and rice

   6. Return chicken to the skillet. Cover, reduce heat to low, and simmer for 15 minutes.

7. Add broccoli and finish cooking

   7. 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.

8. Finish with lemon and butter

   8. Zest the lemon, then juice it. Stir lemon zest, lemon juice, and butter into the rice.

9. Rest and serve

   9. Let the skillet rest off heat for 5 minutes before serving.