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One-Pan Chicken Dinner

I have a riddle for you. What takes five minutes to make, two hours to bake, and stays for seconds on the plate? You guessed it—this easy chicken dinner.


Serves 6


2 cups basmati rice

1½ cups frozen peas

6 chicken thighs

3½ cups chicken broth

3 tablespoons olive oil

2 tablespoons lemon juice

5 cloves garlic, minced

1 tablespoon dried parsley flakes

1 teaspoon salt


Preheat oven to 350°F.

Add rice to a 9x13-inch baking dish. Cover with peas and chicken.

Pour broth over the top. Drizzle oil and lemon juice, and add garlic, parsley, and salt.

Cover and bake for 2 hours.


What I love about this dinner:

Minimal prep and clean up time.


Photo by Chay Berger

Ingredients thanks to Evergreen Kosher

Featured in the Whisk by Ami Magazine





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