One-Pan Chicken and Rice with Creamy Lemon Butter Sauce

Ingredients

• 4 pieces Bone‑in, skin‑on chicken thighs (about 1.5 lb total, skin left on for crispness)
• 2 tablespoons Avocado oil (high smoke point for searing)
• 4 tablespoons Unsalted butter (divided – 2 Tbsp for searing, 2 Tbsp for sauce)
• to taste Salt (preferably kosher)
• to taste Black pepper (freshly ground)
• 2 teaspoons Smoked paprika (adds smoky depth)
• 1 teaspoon All‑purpose seasoning (Sazón Goya or similar) (optional, replaces some salt)
• 1 cup Long grain white rice (uncooked)
• 2 cups Chicken broth (low‑sodium)
• 4 cloves Garlic cloves (minced or pressed)
• 1 large Lemon (juice and zest)
• 1 small Shallot (finely diced)
• pinch Red pepper flakes (optional heat)
• pinch Cajun seasoning (optional)
• 2 tablespoons Fresh parsley (chopped, for garnish)
• 2 tablespoons Heavy cream (adds extra silkiness (optional))

Instructions

1. Prep Ingredients

   Gather all ingredients. Pat the chicken thighs dry, mince the garlic, dice the shallot, zest and juice the lemon, and chop the parsley.

   Time: PT5M

2. Season Chicken Skin Side

   Sprinkle a generous amount of salt on the skin side of each thigh. This side will be in contact with the pan first.

   Time: PT2M

3. Crisp the Chicken Skin

   Place the skillet on the stove, add 2 Tbsp avocado oil, and set the pan over medium heat while still cold. Lay the thighs skin‑side down and let the pan heat gradually. Cook 3‑5 minutes until the skin turns deep golden‑brown and releases easily.

   Time: PT5M

   Temperature: medium

4. Flip and Add Seasonings

   Turn the thighs over. Sprinkle the top side with salt, black pepper, 1 tsp smoked paprika, and ½ tsp all‑purpose seasoning. Cook another 3‑4 minutes until lightly browned.

   Time: PT4M

   Temperature: medium

5. Melt Butter

   Remove the chicken temporarily and set aside on a plate. Reduce heat to low and add 2 Tbsp butter to the pan, swirling to coat the bottom.

   Time: PT1M

   Temperature: low

6. Toast the Rice

   Add 1 cup uncooked rice to the butter‑slicked pan. Stir to coat each grain and toast for 2‑3 minutes until the rice looks slightly translucent and golden.

   Time: PT3M

   Temperature: low

7. Add Garlic

   Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

   Time: PT1M

   Temperature: low

8. Add Broth and Simmer

   Pour in 2 cups chicken broth, add a pinch of black pepper and lemon pepper if desired, and give everything a quick stir. Bring to a gentle simmer.

   Time: PT2M

   Temperature: low

9. Oven Bake – First 20 min

   Place the chicken thighs back into the skillet, skin side up. Top each piece with a small pat of butter. Cover the skillet with foil or its lid and transfer to a pre‑heated oven at 400°F. Bake for 20 minutes.

   Time: PT20M

   Temperature: 400°F

10. Finish Baking – Uncovered

    Remove the cover, sprinkle a pinch of red‑pepper flakes and Cajun seasoning over the thighs, and add another small pat of butter if you like extra richness. Bake uncovered for an additional 10 minutes, or until the chicken reaches 165°F internal temperature.

    Time: PT10M

    Temperature: 400°F

11. Make Lemon Butter Sauce

    While the chicken finishes, return the skillet to low heat (or use a small saucepan). Melt 2 Tbsp butter, add the diced shallot and sauté 2 minutes until translucent. Stir in the remaining minced garlic for 30 seconds. Add the lemon juice, zest, and 2 Tbsp heavy cream (if using). Season with a pinch of red‑pepper flakes, lemon pepper, and Cajun seasoning. Simmer 3‑5 minutes until the sauce thickens slightly.

    Time: PT5M

    Temperature: low

12. Rest, Fluff, and Serve

    Remove the skillet from the oven. Let the chicken rest 5 minutes. Fluff the rice with a fork, sprinkle chopped parsley over the sauce and chicken, and serve hot.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

33 g

Fat

17 g

Fiber

1 g