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Easy Lemon Chicken Skillet with Rice, Peas & Artichokes Recipe

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3.9 from 13 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 4 servings

Description

This Easy Lemon Chicken Skillet with Rice, Peas & Artichokes is a comforting one-pan meal featuring golden, crispy chicken thighs cooked with fragrant rice, tender artichoke hearts, and vibrant peas, all brightened with fresh lemon zest and juice. Perfect for a simple yet flavorful dinner, this recipe combines savory and tangy notes with minimal cleanup.

Ingredients

Chicken and Seasoning

  • 4 bone-in, skin-on chicken thighs
  • Salt, to taste
  • Black pepper, to taste
  • 2 – 3 tbsp olive oil

Rice and Vegetables

  • 1 cup long-grain rice, rinsed
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 14 oz can artichoke hearts, drained and halved
  • 1 cup frozen peas

Liquids and Flavorings

  • 2 ½ cups chicken broth
  • Zest and juice of 1 lemon
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare and Season Chicken: Pat the chicken thighs dry and generously season both sides with salt and black pepper to enhance flavor and achieve crispy skin during cooking.
  2. Sear Chicken: Heat olive oil in a large skillet (preferably cast iron) over medium-high heat. Place the chicken thighs skin-side down and cook for 5–7 minutes until the skin is deeply golden and crisp. Flip and cook the other side for 3 minutes. Remove chicken and set aside.
  3. Sauté Vegetables: Reduce heat to medium in the same skillet. Add the chopped onion and cook until soft and lightly golden. Add the artichoke hearts and sear them to develop flavor. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  4. Toast Rice: Add the rinsed rice to the pan and stir for 1–2 minutes to lightly toast it and absorb the flavors in the skillet.
  5. Add Broth and Season: Pour in the chicken broth and scrape the bottom of the pan to lift any browned bits for depth of flavor. Season again with salt and pepper if needed.
  6. Bake to Finish Cooking: Nestle the seared chicken thighs back into the skillet on top of the rice mixture. Cover the skillet with a lid or foil and transfer it to a preheated oven at 350°F (175°C). Bake for 30–35 minutes until the rice is tender and the chicken is fully cooked.
  7. Add Peas and Final Touches: During the last 5 minutes of baking, stir in the frozen peas to keep them bright and tender. When the dish is done, finish with lemon zest, a squeeze of lemon juice, and sprinkle with fresh chopped parsley before serving.

Notes

  • Use a cast iron skillet if possible to achieve the best sear and even cooking.
  • Rinsing the rice prevents it from becoming too sticky and helps it cook evenly.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • You can substitute frozen peas with fresh peas if available for a fresher taste.
  • If you don’t have artichoke hearts canned, marinated or frozen can be used, just adjust seasoning accordingly.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/easy-lemon-chicken-skillet-with-rice-peas-and-artichokes-recipe/