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Lemon Pepper Chicken Thighs with Rice Gravy

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 650
A flavorful dish featuring crispy lemon pepper chicken thighs served over fluffy rice with a rich, creamy gravy.

Ingredients

Protein

  • 2 pounds bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1.5 teaspoons kosher salt
  • 2 teaspoons lemon pepper seasoning
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Rice

  • 1.5 cups long-grain white rice, rinsed
  • 3 cups low-sodium chicken broth
  • 1 tablespoon butter
  • 0.5 teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1.5 cups chicken drippings and broth from pan plus extra broth as needed
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon salt, or to taste
  • 2 tablespoons heavy cream

Instructions 

  • Combine rice, chicken broth, butter, and salt in a saucepan; bring to a boil, then simmer covered for 15-18 minutes until tender. Rest 5-10 minutes and fluff.
  • Preheat oven to 400°F (200°C). Pat chicken dry, mix seasonings, rub onto thighs. Sear skin-side down in a hot skillet for 5-7 minutes until golden. Flip and roast for 18-22 minutes until cooked through.
  • Rest chicken, then stir lemon juice and zest into pan drippings. Reserve drippings for gravy. Mix drippings with broth to make 1.5 cups liquid.
  • Melt butter in skillet, whisk in flour, cook 1-2 minutes. Gradually add drippings-broth mixture, whisking until thickened. Season with pepper, salt, and heavy cream.
  • Serve chicken thighs over rice, topped with gravy. Garnish with lemon zest or parsley if desired.

Notes

For extra flavor, add chopped parsley or lemon slices as garnish.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, Lemon, rice