One-Pan Chicken Piccata and Rice
This one-pan chicken piccata and rice has a strong piccata and lemon flavor. The rice comes out perfectly cooked and the chicken is fork-tender.
Ingredients
Method
- Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
- Season chicken thighs evenly with 1/2 teaspoon salt. Add chicken to the skillet and cook until lightly browned, about 5 minutes. Flip and cook until nearly cooked through, 3 to 4 minutes more. Transfer chicken to a plate.
- Add shallot to the skillet and cook until softened and fragrant, 1 to 2 minutes. Stir in rice and garlic and cook, stirring constantly, until rice is lightly toasted, 1 to 2 minutes.
- Pour in chicken stock, lemon zest, lemon juice, capers, remaining 1/2 teaspoon salt, and pepper. Stir to combine.
- Bring mixture to a boil, then reduce heat to low. Cover and simmer for 5 minutes. Return chicken and any accumulated juices to the skillet. Continue to simmer, covered, until rice is tender and chicken is cooked through (170 to 195 degrees F (77 to 90 degrees C), 10 to 15 minutes.
- Remove skillet from heat and let stand, covered, for 5 minutes. Sprinkle with parsley before serving.
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