Lemon Chicken & Rice Skillet

Ellbee’s Garlic Kitchen Box

Tender chicken, rice, green beans and sweet corn cook together in one skillet, making this a weeknight dinner that is generous on flavor but light on cleanup. Lemon garlic and a finishing pour of chef’s-blend olive oil keep the whole pan sunny, savory and anything but boring.

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Total Time 45

Servings: 6 servings

Course: Main Dishes

Ingredients Method Notes

Ingredients

1.5 pounds boneless skinless chicken thighs
1 tablespoon Ellbee's Chef's Blend Extra Virgin Olive Oil
1 small yellow onion, diced
2 teaspoons Ellbee's Lemon Zest Gourmet Garlic
1.5 cups long-grain white rice, rinsed
3 cups low-sodium chicken broth
1 cup green beans, cut into bite-size pieces
1 cup corn kernels
1 teaspoon Ellbee's Garlic Olive Oil
lemon wedges, scallions, parsley, kosher salt and black pepper

Method

Season chicken with salt and pepper. Heat Ellbee's Chef's Blend Extra Virgin Olive Oil in a large skillet and brown chicken on both sides; transfer to a plate.
Cook onion in the same skillet until soft, then stir in Ellbee's Lemon Zest Gourmet Garlic. Add rice and toast for 1 minute.
Pour in broth and bring to a simmer. Nestle chicken into the rice, cover and cook on low for 15 minutes. Add green beans and corn, cover again and cook until rice is tender and chicken is done.
Rest off heat 5 minutes. Finish with Ellbee's Garlic Olive Oil, scallions, parsley and lemon wedges.

Notes

Time: 45 min

Kitchen tip: Do not lift the lid repeatedly while the rice cooks. Trapping the steam is what makes the grain tender and the chicken juicy at the same time.

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