Name: Seared Chicken Thighs with Tri-Color Peppers & Lemon Herb Rice
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 2 cups cooked white or jasmine rice (about 3/4 cup uncooked); 3 bell peppers (red, yellow, and green), sliced into strips; 2 tbsp olive oil, divided; 1 lemon (zest and juice); 2 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 tsp ground cumin; Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped (plus more for garnish); 1/2 cup low-sodium chicken broth or water

Seared Chicken Thighs with Tri-Color Peppers & Lemon Herb Rice

FreshMaple1928

This vibrant skillet dinner brings together juicy seared chicken thighs, sweet tri-color bell peppers, and fragrant lemon-herb rice for a meal that's as beautiful as it is delicious. By searing the chicken first, you build flavor in the pan, then use a splash of broth to keep everything tender and moist. A burst of lemon juice and fresh parsley at the end balances the richness, making this a bright, fresh option for a warm Alabama evening. Perfect for a quick family dinner or meal prep for the week!

Ingredients

Instructions

Pat chicken thighs dry and season them generously with salt, black pepper, smoked paprika, oregano, and cumin. Let sit while you prep the vegetables.
In a large skillet over medium-high heat, heat 1 tbsp olive oil until shimmering. Sear chicken thighs (smooth side down) for 4-5 minutes until golden brown. Flip and add 2 tbsp chicken broth or water, cover, and cook 4-5 more minutes until cooked through. Remove chicken to a plate and tent with foil.
Add remaining 1 tbsp olive oil to the skillet. Sauté sliced bell peppers and garlic with a pinch of salt for 4-6 minutes, stirring, until softened and lightly browned. Add remaining chicken broth or water and scrape up any browned bits. Add half the lemon zest.
Fluff cooked rice with a fork. Stir in half the parsley, half the lemon juice, and remaining lemon zest. Taste and season with salt to preference.
To serve, spoon rice onto plates, top with sautéed peppers and chicken thighs. Drizzle with remaining lemon juice, scatter over extra parsley, and serve immediately.