One-Pan Chicken Piccata and Rice

• 1 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken thighs (4 thighs)
• 1 teaspoon salt, divided
• 1 shallot, finely chopped
• 1 cup jasmine rice, rinsed
• 4 cloves garlic, minced
• 3 cups chicken stock or broth
• 1 teaspoon lemon zest
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

1. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
2. Season chicken thighs evenly with 1/2 teaspoon salt. 
3. Add chicken to the skillet and cook until lightly browned, about 5 minutes.
4.  Flip and cook until nearly cooked through, 3 to 4 minutes more. 
5. Transfer chicken to a plate.
6. Add shallot to the skillet and cook until softened and fragrant, 1 to 2 minutes. 
7. Stir in rice and garlic and cook, stirring constantly, until rice is lightly toasted, 1 to 2 minutes.
8. Pour in chicken stock, lemon zest, lemon juice, capers, remaining 1/2 teaspoon salt, and pepper. 
9. Stir to combine.
10. Bring mixture to a boil, then reduce heat to low. 
11. Cover and simmer for 5 minutes. 
12. Return chicken and any accumulated juices to the skillet. 
13. Continue to simmer, covered, until rice is tender and chicken is cooked through (170 to 195 degrees F (77 to 90 degrees C), 10 to 15 minutes.
14. Remove skillet from heat and let stand, covered, for 5 minutes. 
15. Sprinkle with parsley before serving.