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RECIPE
12 INGREDIENTS9 STEPS30MIN

One Pot Lemon-Caper Chicken & Rice

3.5
2 Ratings

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The Anchored Kitchen

My name is Brittany Graham and I am the author behind The Anchored Kitchen. I believe in the healing powers of food, the kitchen as the soul of a home, and the need for good recipes.
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A one pot meal that could not produce more flavor. This one pot meal ready in just over 30 minutes total. Perfect for a busy weeknight.
30MIN
Total Time

The Anchored Kitchen

My name is Brittany Graham and I am the author behind The Anchored Kitchen. I believe in the healing powers of food, the kitchen as the soul of a home, and the need for good recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 tsp
2 cloves
Garlic , minced
1 cup
Fresh Parsley , chopped
plus 1 tbsp, separated
2 Tbsp
Pimento Stuffed Green Olives , chopped
1 Tbsp
1
Lemon , juiced, zested
2 Tbsp
1
Onion , diced
2 cups
Chicken Stock

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Nutrition Per Serving

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CALORIES
568
FAT
17.4 g
PROTEIN
52.1 g
CARBS
45.4 g

Cooking Instructions

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Step 1
Preheat an oven to 400 degrees F (200 degrees C).
Step 2
Pat dry the Boneless, Skinless Chicken Thigh (2 pound).
Step 3
Heat a dutch oven over medium high heat. Once warm add in the Olive Oil (2 tablespoon) and allow it to come to a shimmer. Add in half the chicken thighs and brown on the first side, about 3 minutes, flip and brown on the second side for an additional 3 minutes and then remove to a plate. Continue with the second batch of chicken thighs. dry with paper towels, then sprinkle with the Kosher Salt (1/4 teaspoon) and Ground Black Pepper (1/8 teaspoon).
Step 4
While the chicken is cooking, in a separate bowl, mix Fresh Parsley (1 cup), Pimento Stuffed Green Olives (2 tablespoon), Capers (1 tablespoon), zest and juice of Lemon (1), and Garlic (2 clove).
Step 5
Once all of the chicken thighs are removed to a plate, add the Onion (1) to the pot, followed by the parsley olive mixture. Saute for one minute.
Step 6
Add in the Chicken Stock (2 cup) and scrape any brown bits off the bottom of the pot with the back of a wooden spoon to allow the fond (brown bits on the bottom of the pan) to flavor the stock. It's good stuff down there.
Step 7
Add in the White Rice (1 cup) and the chicken along with any juices that accumulated on the plate. Put the lid on the pot and place it in the oven. Bake for 20 minutes.
Step 8
After 20 minutes remove the pot from the oven and fluff all the rice with a fork.
Step 9
Serve it warm and garnish with the additional fresh parsley.

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Nutrition Per Serving
Calories
568
% Daily Value*
Fat
17.4 g
22%
Saturated Fat
3.2 g
16%
Trans Fat
0.0 g
--
Cholesterol
215.6 mg
72%
Carbohydrates
45.4 g
17%
Fiber
2.6 g
9%
Sugars
2.3 g
--
Protein
52.1 g
104%
Sodium
533.2 mg
23%
Vitamin D
--
--
Calcium
75.4 mg
6%
Iron
5.0 mg
28%
Potassium
763.6 mg
16%
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