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–+ servings
A bowl of rice topped with golden brown chicken pieces, fresh herbs, and a lemon wedge, perfect for dinner ideas.

Dinner Ideas Recipe Everyone Asks For

This recipe features tender, seasoned chicken thighs cooked with fluffy rice, topped with a bright and zesty gremolata. It's a flavorful and satisfying meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 8 boneless, skinless chicken thighs chicken thighs (about 2 pounds)
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 pinch Freshly ground black pepper
  • 2 tablespoons olive oil
For the rice
  • 4 cloves garlic minced
  • 1 small white or yellow onion minced
  • 1 ½ cups long grain white rice
  • 2 2/3 cups chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon dried dill
For the gremolata
  • ⅓ cup Italian parsley finely chopped, (about 1/2 bunch)
  • 1 tablespoon lemon zest (1 large lemon)
  • 1/2 small garlic clove minced
  • 1 pinch kosher salt
  • 1 grind black pepper

Equipment

  • Large skillet
  • Medium bowl

Method
 

  1. Dry the chicken thighs and season with kosher salt, garlic powder, onion powder, and plenty of fresh ground pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook 3 to 4 minutes per side, until golden brown. Remove the chicken to a plate, leaving the juices in the pan.
  2. Reduce the heat to medium-low and add the minced garlic and onion. Cook for 5 minutes, until the onions are very tender, stirring occasionally. Stir in the chicken broth, rice, dill, and kosher salt, scraping the bottom of the pan to pick up all the seasoning from the chicken. Bring to a boil, then reduce to a simmer and top with the browned chicken thighs. Cover with a lid and cook at a low simmer for 15 to 18 minutes, until the rice is tender and all the liquid is absorbed.
  3. Meanwhile, in a medium bowl, mix together the ingredients for the gremolata.
  4. Remove the skillet from the heat and let stand covered for 5 minutes. Uncover and fluff the rice with a fork, then top with the gremolata and serve warm.

Notes

Leftovers keep well in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, stirring halfway through. You can also reheat in a skillet over medium-low heat with a tablespoon or two of water or broth to help steam everything back to life. Cover with a lid and let it warm through for about 5 minutes.

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