Herbed Lemon Ricotta Chicken and Rice Skillet
Serves 415 mins prep35 mins cook
This herbed lemon ricotta chicken and rice skillet is the perfect one-pan dinner for busy spring weeknights. The star of the show was Golden Steer compound butter and Table 40 herb blend, truly adding so much flavor.
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What you need
Instructions
Preheat oven to 350 degrees. Melt the compound butter in a large oven-safe skillet. Once the pan is hot, place the chicken thighs in the pan and season with salt and lemon zest. Sear on each side until golden brown. Remove the chicken from the skillet and add the rice. Toss the rice in the pan to soak up all of the seasonings left in the pan. Add water and deglaze the pan. Add ricotta, a pinch of salt, and the herb blend, stir to combine. Place the chicken back into the rice, top each thigh with a slice of lemon, bring to a simmer and bake in the oven until rice is tender and the chicken is cooked through, about 20-25 minutes. Top with fresh thyme and enjoy!View original recipe