1-First Step: Make the pickled red onions Add the thinly sliced red onion to a small bowl. Pour in 2 tablespoons red wine vinegar, 1 teaspoon sumac, and 1/2 teaspoon of the kosher salt. Massage the onions gently with your hands or a spoon, then let them sit while you prepare the rest of the dish. This quick pickle softens the onion and gives the finished meal a bright, tangy topping.

2-Second Step: Marinate the chicken Place the 1.5 pounds of boneless skinless chicken thighs in a medium bowl. Add 2 tablespoons fresh lemon juice, 1 and 1/2 teaspoons ground turmeric, 1 teaspoon ground coriander, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss until the chicken is well coated. Let it sit at room temperature for 15 to 20 minutes so the flavors can sink in.

3-Third Step: Brown the chicken Preheat the oven to 375 degrees Fahrenheit. Heat 2 tablespoons extra-virgin olive oil in a large oven-safe skillet over medium heat. Once the oil is hot, add the chicken in a single layer. Cook it for about 5 minutes on the first side until golden, then flip and cook for 1 to 2 minutes more. Transfer the chicken to a plate. It does not need to be fully cooked at this stage because it will finish in the oven.

4-Fourth Step: Build the flavor base To the same pan, add 1 cup thinly sliced scallions, 3 to 4 minced garlic cloves, and 2 tablespoons minced fresh ginger. Cook for about 2 minutes, stirring often, until everything smells fragrant. This step gives the whole dish a warm, savory base that tastes rich without needing lots of extra ingredients.

5-Fifth Step: Toast the rice Add 1 and 1/2 cups short-grain white rice to the skillet and stir it well so the grains are coated in the onion, garlic, and ginger mixture. Toast the rice for about 1 minute. This quick step helps the rice absorb flavor and keeps the final texture soft but not mushy.

6-Sixth Step: Add the liquids Pour in 1 and 3/4 cups chicken broth, 1 13.5-ounce can lite coconut milk, and the remaining 1/2 teaspoon kosher salt. Stir everything together and bring the mixture to a boil. The broth gives the rice savory depth, while the coconut milk makes the dish creamy and comforting.

7-Seventh Step: Return the chicken and bake Arrange the browned chicken thighs on top of the rice mixture. Cover the skillet tightly, then place it in the oven. Bake for 25 minutes, or until the rice is tender and the chicken is cooked through. If you like, check the chicken with an instant-read thermometer. It should reach 165 degrees Fahrenheit in the thickest part.

8-Final Step: Garnish and serve Remove the skillet from the oven and let it rest for a few minutes. Top the dish with the pickled red onions and fresh cilantro leaves. Serve it warm while the rice is creamy and the chicken is juicy. If you like simple chicken dinners like this, you may also enjoy this easy chicken breast recipe for another fast weeknight idea.