Jenn Lueke’s Lemony Chicken and Rice Is the One-Pan Dinner You’ll Crave
The cookbook author's one-pan wonder delivers big flavor with minimal effort—perfect for busy nights
Creator of the website Jenn eats goood and new cookbook author Jenn Lueke is known for sharing easy, delicious recipes. And her Lemony Chicken Thighs & Rice recipe has all those things in spades. She offers up recipes, tips and tricks to get dinner on the table every night of the week on her website. From budget dishes to vegan and gluten-free options, Jenn has something for everyone. Her debut cookbook, Don’t Think About Dinner helps you to set up meal plans, grocery lists and dinner strategies to make any meal almost effortless. Jenn Lueke’s Lemony Chicken Thighs & Rice recipe is a keeper—it’s made with familiar ingredients and cooks up in just one dish.
Total Time
Prep Time
Ingredients
- 2 tsp. dried oregano
- 2 tsp. smoked paprika
- Kosher salt
- 1/2 tsp. ground black pepper
- 1 1/2 lbs. boneless, skinless chicken thighs
- 2 Tbs. olive oil
- 1/2 large yellow onion, small-diced
- 3 garlic cloves, minced
- 1 cup uncooked jasmine rice
- 2 cups low-sodium chicken broth
- 34 cup full-fat coconut milk
- 3 cups shredded curly kale
- Juice of 1 lemon
- Chopped fresh parsley
Instructions
PrintHeat oven to 375°F . In small bowl, combine oregano, smoked paprika, 1 1⁄2 tsp. salt and pepper. Pat chicken dry with paper towel and season both sides evenly with herb-spice mixture.
Heat oil in large ovenproof sauté pan over medium-high heat until shimmering. Working in batches to avoid overcrowding, add chicken and cook until golden brown and cooked through on inside, 5–7 min. per side. Transfer to plate and set aside.
In same pan, add onion and cook over medium, stirring occasionally, until softened, about 3 min. Add garlic and cook, stirring frequently, until fragrant, 1–2 min. Add rice and toast, stirring frequently, until golden brown, 1–2 min. Add broth, coconut milk and big pinch of salt; stir to combine. Bring to simmer over medium. Add kale and lemon juice, mix well, and cook until wilted, 1 min. Place chicken on top; transfer to oven. Bake,
uncovered, until liquid is absorbed and rice is fluffy, 15–20 min. Divide among four plates or shallow bowls and garnish with parsley.
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