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30-Minute Chicken Dinner Recipe 
Ash Tyrrell

30-Minute Chicken Dinner Recipe

The first time I made this one-pan lemon garlic chicken, I was just trying to get something on the table before my family started asking "what's for dinner" for the third time. I grabbed chicken thighs, a lemon, some garlic, and rice, and thirty minutes later I had a dish that looked like I'd been cooking all afternoon.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs — thighs stay juicy even if you cook them a minute too long, which makes this recipe forgiving on busy nights
  • 2 tablespoons olive oil — helps get that golden sear on the chicken
  • 3 cloves garlic minced — fresh garlic gives a much bolder flavor than the jarred kind
  • 1 cup long grain rice rinsed — rinsing removes extra starch so the rice doesn't turn gummy
  • 2 cups chicken broth — use low-sodium so you can control the salt yourself
  • 1 lemon juiced and zested — the zest carries most of the flavor, so don't skip it
  • 1 teaspoon dried oregano — adds a warm herby background note
  • 1/2 teaspoon paprika — gives the chicken a nice color as it sears
  • Salt and black pepper to taste — season in layers instead of all at once for better flavor
  • 2 tablespoons butter — stirred in at the end for a rounder richer taste
  • Fresh parsley chopped, for garnish — grate or chop fresh rather than using dried for a brighter finish

Method
 

  1. Pat the chicken thighs dry with a paper towel so they sear instead of steam. Sprinkle both sides with salt, pepper, and paprika. I always season a little more generously than feels natural, since chicken thighs can handle bold flavor without getting overwhelmed.
  2. Heat the olive oil in your skillet over medium-high heat. Add the chicken and let it cook undisturbed for about 5 minutes per side until golden brown. Resist the urge to move it around too much, since that's what gives you a good crust.
  3. Remove the chicken and set it aside on a plate. Lower the heat slightly and add the minced garlic to the same pan. Stir for about 30 seconds until it smells fragrant, being careful not to let it burn.
  4. Pour in the rinsed rice, chicken broth, lemon juice, and oregano, scraping up any browned bits from the bottom of the pan. Those browned bits carry a lot of flavor, so don't skip this step.
  5. Nestle the chicken back into the pan on top of the rice. Bring everything to a gentle simmer, then cover with a lid and reduce the heat to low. Let it cook for about 15 minutes without lifting the lid.
  6. Once the rice is tender and the chicken reaches 165°F, turn off the heat. Stir in the butter and lemon zest, then let the pan rest for a few minutes with the lid on. This lets the flavors settle before serving.

Notes

  • I always let the chicken rest for a couple of minutes after cooking so the juices redistribute instead of running out onto the cutting board.
  • I use fresh lemon instead of bottled juice, since the zest really carries most of the bright flavor.
  • I keep the lid on while the rice simmers, because lifting it lets steam escape and slows down the cooking.
  • I taste the broth before adding the rice, since that's my best chance to fix the seasoning early.
  • I use a heavy-bottomed skillet so the rice cooks evenly without scorching on the bottom.