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One-Pan Chicken and Rice with Creamy Lemon Butter Sauce
A budget‑friendly, one‑pan dinner featuring crispy bone‑in chicken thighs, fluffy rice, and a silky lemon‑butter sauce. The chicken skins get perfectly crisp by starting in a cold pan, then finish in a hot oven while the rice cooks in the same skillet. Finished with fresh parsley, this comforting meal serves four and costs under $5 for the protein.
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Cost Breakdown
Critical Success Points
- • Starting the chicken in a cold pan with avocado oil to achieve ultra‑crispy skin.
- • Covering the skillet for the first 20 minutes of oven baking to steam‑cook the rice evenly.
- • Preparing the lemon‑butter sauce on low heat to avoid curdling and achieve a smooth texture.
Safety Warnings
- • The skillet will be extremely hot; use oven mitts when handling.
- • Hot oil can splatter – keep a safe distance and never leave unattended.
- • Check internal chicken temperature with a meat thermometer to ensure safety.
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