Recipe: One-Pot Lemon Pepper Chicken with Rice

I LOVE one pot meals for their convenience and ease. This One Pot Lemon Pepper Chicken with Rice is simple to prepare and easily feeds a family of four, it's also extremely tasty and budget-friendly.

2 tablespoons olive oil

1 shallot, minced

2 cloves garlic, minced

1 1/2 - 2 lbs boneless chicken thighs, trim off excess fat

a few pinches salt

1/2 tsp ground black pepper

For the rice

1 cup uncooked long grain white rice

2 1/2 cups low sodium vegetable or chicken broth

juice of 1 lemon

16 ounces white or brown mushrooms, sliced thin

1 tbs fresh chopped Italian parsley

garnish with

more chopped parsley and lemon slices

In a large cast iron skillet or heavy bottomed skillet, heat the oil over medium heat. Make sure your skillet has a lid.

Once hot, add the shallots and garlic. Cook for 2-3 minutes until fragrant. Season the chicken with some salt and the pepper. Place the chicken in the skillet, cook for 2 minutes on each side to brown it. Remove the chicken from the skillet and place on a plate.

Add the broth, rice, lemon, mushrooms and parsley to the skillet. Place the chicken back into the pan, on the top of the rice mixture. Bring to a boil then simmer for 25-30 minutes until the rice is cooked. Serve immediately.

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Recipe: One-Pot Lemon Pepper Chicken with Rice