NEW YORK, Feb 16 — If you’ve had a long day at work, you should try out this delicious one-pot lemon pepper chicken and creamy rice recipe.

To make this recipe from YouTube page Tasty, you’ll need 3 tbsp lemon pepper, 1 tbsp paprika, 6 cloves of minced garlic, 1 tbsp of olive oil, 2 lbs of chicken thigh with skin, 4 tbsp of butter, 1 diced yellow onion, 1 1/2 cups of Arborio rice, 1/4 cup of white wine, 4 cups of chicken broth, 1 1/2 cups of milk, pepper to taste, 1 cup of parmesan cheese and 1/4 cup of parsley. 

Before you begin, don’t forget to preheat your oven to 175˚C. Start by combining the lemon pepper, paprika and garlic in a small bowl.  

Heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook until browned (about two minutes). Turn the chicken over and cook for another 3 to 4 minutes. Remove from pot and set aside.

Melt half the butter in the pot on medium high and add the diced onions and minced garlic. Cook the onions and then add the rice and stir until it becomes translucent (1-2 minutes). Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).

Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring to a simmer. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).

If you want, you can broil the chicken on high for 2-3 minutes or until the skin has nicely browned. Add the remaining butter, parmesan, 1/2 cup of milk and parsley to the rice. Stir until well combined and serve.