# Lemony Chicken Thighs and Rice Bake

A one-pot lemony chicken thighs and rice bake that's easy to make and tastes delicious.

- Total time: 35 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- 2 tbsp olive or avocado oil
- 1 lb boneless chicken thighs
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tsp smoked paprika
- 2 tsp italian seasoning
- 0.25 yellow onion, chopped
- 3 garlic cloves, minced
- 1 cup white rice
- 1 lemon, juiced
- 1 cup chicken broth
- 0.5 15oz can full-fat coconut milk
- 2 cups chopped kale
- 1.5 cups water
- 0.33 cup fresh chopped parsley

## Instructions

1. Preheat oven to 375 degrees and drizzle olive oil on a large skillet over medium heat.
2. Pat chicken thighs dry and season with salt, pepper, paprika, and Italian seasoning. Cook chicken until crispy, about 5-7 minutes per side, then set aside.
3. Sauté chopped onion for 5 minutes in the same pan, then add minced garlic.
4. Add rice and toast for a few minutes, stirring frequently.
5. Add lemon juice, chicken broth, and coconut milk; mix to combine.
6. Add chopped kale and let it wilt down; add water as needed to cover the rice.
7. Add chicken thighs on top and bake for 15-20 minutes, or until rice is cooked and chicken reaches 165 degrees internal temp.
8. Serve immediately, or store in airtight containers in the fridge for up to 4 days.

## Equipment

- large skillet
- oven

## Source

- Original video: https://www.tiktok.com/t/ZTjdpm6mM/
- Recipe page: https://www.cliprecipe.com/recipe/0d96168b-2fb4-4592-a227-bb5f0ee872b4
- Extracted: 2025-04-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt