Instructions
- Prepare the Rice: Rinse 1 cup of short-grain rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork and set aside.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. This helps them brown nicely. In a large, oven-safe skillet (cast iron is ideal!), heat 1 tablespoon of olive oil over medium-high heat. Season the chicken with salt, pepper, and a pinch of garlic powder. Sear the chicken for 3-4 minutes per side, until golden brown.
- Make the Lemon Sauce: Reduce the heat to medium. Add the Meyer lemon juice, lemon zest, 2 tablespoons of butter, and 1 tablespoon of honey to the skillet. Stir to combine.
- Combine & Bake: Add the cooked golden rice to the skillet with the chicken and lemon sauce. Stir gently to coat everything evenly. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the chicken is cooked through and the rice is heated through.
- Rest & Serve: Let the skillet rest for a few minutes before serving. Garnish with fresh parsley or chopped chives, if desired. Serve immediately.
Pro Tips & Notes
- Pro Tip 1: Don't overcrowd the skillet when searing the chicken. Work in batches if necessary to ensure the chicken browns properly. Overcrowding will steam the chicken instead of searing it.
- Pro Tip 2: For a more vibrant color, add a pinch of turmeric to the lemon sauce.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
- Freezing: This dish freezes well! After cooking, let it cool completely. Portion into freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition Facts (per serving)
- Calories: Approximately 450-550 per serving (depending on chicken cut and rice portion size)
- Protein: Approximately 35-45 grams per serving
Frequently Asked Questions
- Q: Can I use regular lemons instead of Meyer lemons? A: Yes, you can! But the flavor will be less complex and slightly less bright. You'll still get a delicious dish, just not quite as nuanced.
- Q: Does this recipe require a lot of oven time? A: No, the baking time is relatively short – around 20 minutes. The searing of the chicken takes most of the time.
- Q: Can I add vegetables to this dish? A: Absolutely! Asparagus, broccoli, bell peppers, or zucchini would all be fantastic additions. Just add them to the skillet along with the rice during the last 10 minutes of baking.
- Q: How do I know if the chicken is cooked through? A: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Q: Can I make this vegetarian? A: While this recipe is designed for chicken, you can easily adapt it to be vegetarian! Substitute the chicken with firm tofu, halloumi cheese, or chickpeas. Adjust the cooking time accordingly.
Dinner,Meal
