Lemon Chicken and Rice Bake

Yield: 4

Author: The Hungry Hooker

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Lemon Chicken and Rice Bake

Ingredients

• 1 lb boneless skinless chicken thighs
• 2-3 tbsp olive oil
• 1 cup basmati rice
• 2 cup kettle & fire chicken broth
• 1/2 sweet onion, diced
• 2 galic cloves, minced
• 4 tbsp butter
• 1-2 lemons, juiced
• 1 tbsp capers
• salt and pepper, to taste

Instructions

1. Preheat the oven to 400 degrees.
2. Season the chicken thighs with salt and pepper.
3. Heat olive oil in a cast iron skillet over medium-high heat.
4. Add the seasoned chicken thighs to the cast iron skillet. Sear on each side for 2-3 minutes. Set the chicken aside once charred and partially cooked.
5. Add the uncooked rice, onion, and garlic to the skillet. Drizzle more olive oil if needed. Sauté the onion, garlic, and rice for 1-2 minutes.
6. Pour broth into the skillet, squeeze lemon juice, and add the chicken back to the skillet. Add the squeezed lemons into the skillet for more flavor.
7. Add 1 tbsp capers and 4 tbsp butter.
8. Place the skillet into the oven to bake for 30 minutes.
9. Once the chicken is cooked and has reached an internal temperature of 165 degrees remove the skillet from the oven.
10. Serve warm and enjoy!