The zingy parsley lemon gremolata makes the ideal fresh counterpoint to the cozy grains. Alex and I have made this meal dozens of times for friends and family, and it’s a hit every time—even with unadventurous eaters!
Boneless skinless chicken thighs Garlic powder, onion powder, and dried dill Salt and pepper Olive oil Garlic White or yellow onion White rice Chicken broth Parsley Lemon zest
This recipe is for boneless, skinless chicken thighs. This type of thigh cooks quicker and is easier to eat. We like it for skillet dinners and pan frying because it makes for a fast dinner that’s easy for our entire family to eat (versus pulling meat off the bones, which can be tricky for the kids). Bone-in, skin-on thighs are tasty, but we prefer using them in other recipes. Bone-in thighs flavors inside the bone spread out onto the meat, leaving you with a meatier, richer flavor. They will take longer too cook in this recipe and we have not tested the timing. We prefer using bone-in, skin-on thighs for our fan favorite Baked Chicken Thighs recipe, where they come out with deliciously crispy skin.
Gremolata is typically served as a finishing touch, sprinkled over cooked fish, meat, vegetables, or even pasta for an instant flavor upgrade. Keep in mind that it’s dry in texture, not oil-based like a chimichurri or pistou. Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like grazing on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.
Peas, like these lemony peas that take 5 minutes to make Green beans, like garlic green beans or haricot verts Greens, like sauteed Kale Brussels sprouts, like roasted Brussels sprouts Salads, like arugula salad, apple walnut salad, pear salad, or radicchio salad
Make a skillet of Creamy Tuscan Chicken or Chicken Piccata Try 15-minute Blackened Chicken Go for easy Greek Chicken or Baked Chicken Breast. Mix up a pan of Chicken Enchiladas
5 from 3 reviews
8 boneless, skinless chicken thighs (about 2 pounds) 1 ¼ teaspoons kosher salt ½ teaspoon garlic powder ½ teaspoon onion powder Freshly ground black pepper 2 tablespoons olive oil
For the rice
4 cloves garlic, minced 1 small white or yellow onion, minced 1 ½ cups white rice 3 cups chicken broth 1 teaspoon kosher salt ½ teaspoon dried dill
For the gremolata
⅓ cup finely chopped Italian parsley, (about 1/2 bunch) 1 tablespoon lemon zest (1 large lemon) 1/2 small garlic clove, minced 1 pinch kosher salt 1 grind black pepper
