One-Pot Creamy Lemon Leek & Artichoke Chicken & Rice

episode #93 of 30-minute budget meals

Hello from a wild week! I’ve been sleeping like garbage and have the most horrific stye, but I think we are coming out the other side!

A warm bowl of chicken and rice is always soothing to me, so this recipe was exactly when I needed while feeling out of whack. It’s a similar formula I’ve used before — you cook everything in the same pan, which makes for an easy experience and also an extra flavorful dish.

For this one, the leeks and artichoke hearts constitute the base, and along with lemon slices, they get cooked in the fat from the chicken thighs. A little cream is added at the end, which could technically be optional if you’d like to make this dairy-free.

As a reminder, I tend to use bone-in, skin-on chicken thighs for these recipes because you can cook everything else in the rendered fat, which tastes so delicious! Also, I find the chicken to be much more moist (sorry) and tender when it’s still on the bone. It’s usually cheaper, too! If you don’t want to deal with eating around the bone, you can use boneless and skinless thighs, just add 1 tbsp extra oil in step 3 when sautéing the leeks.

If you want to add more protein to the dish, you can also cook the rice in bone broth instead of just regular chicken broth! I usually like to season with a little more salt and pepper when using bone broth.

I opted for canned artichoke hearts here since it’s a cheaper option, but feel free to get jarred marinated artichoke hearts for even more flavor.

And lastly, to keep this recipe close to 30 minutes, I noted in the recipe when you should chop everything up to save time.

RECIPE!

One-Pot Creamy Lemon Leek & Artichoke Chicken & Rice

Ingredients (serves 2)