Tender chicken, garlic, and creamy parmesan meld in a simple one-pot skillet dish packed with rich flavors.
# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (1.1 lb)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
→ Rice and Aromatics
05 - 1 cup long-grain white rice, rinsed
06 - 1 medium onion, finely chopped
07 - 4 cloves garlic, minced
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon olive oil
→ Broth and Dairy
10 - 2 ¼ cups low-sodium chicken broth
11 - ½ cup freshly grated parmesan cheese
12 - ¼ cup heavy cream
→ Garnish (optional)
13 - 2 tablespoons chopped fresh parsley
14 - Extra parmesan cheese for serving
# How to make it:
01 - Season the chicken thighs evenly with salt, black pepper, and Italian seasoning on both sides.
02 - Heat olive oil and 1 tablespoon butter in a large deep skillet or Dutch oven over medium-high heat. Add chicken thighs and sear for 3 to 4 minutes per side until golden brown. Transfer to a plate.
03 - Reduce heat to medium. Add remaining butter, chopped onion, and minced garlic to the same skillet. Sauté for 2 to 3 minutes until the onion is translucent and aromatic.
04 - Stir in the rinsed rice and cook for 1 minute to lightly toast it.
05 - Pour in chicken broth, scraping up any browned bits from the pan. Bring to a gentle simmer.
06 - Nestle the seared chicken thighs into the skillet atop the rice. Cover with a lid and simmer on low heat for 18 to 20 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F.
07 - Remove from heat. Stir in heavy cream and parmesan cheese until the rice is creamy and the cheese is fully melted.
08 - Let the dish rest covered for 5 minutes. Garnish with chopped parsley and additional parmesan cheese before serving.
