One-Pan Lemon Chicken and Rice

Preheat oven to 400°F (200°C).

Pat chicken thighs dry and season generously on both sides with salt and pepper.

Heat olive oil in a large, oven-safe skillet over medium-high heat.

Carefully place chicken thighs skin-side down in the hot pan. Sear for 5-7 minutes without moving, until the skin is golden brown and crispy.

Flip the chicken and cook for another 2-3 minutes on the other side.

Remove the chicken from the skillet and set aside on a plate.

Reduce heat to medium. Add minced garlic to the pan and sauté for 30 seconds until fragrant.

Add the rice and stir constantly for 1-2 minutes to toast the grains in the chicken fat.

Stir in the lemon zest and juice.

Add the cream of chicken soup and chicken broth. Whisk to combine, scraping up any browned bits from the bottom of the pan.

Stir in the crushed red pepper flakes.

Return the chicken to the skillet, nestling it into the rice mixture with the skin side up. Pour in any juices from the plate.

Top the chicken with lemon slices for garnish.

Cover the skillet and transfer to the preheated oven. Bake for 30 minutes, or until the rice is tender and chicken is cooked through.

Carefully remove from the oven. Garnish with fresh parsley and serve.