Description
A comforting and flavorful one-pan meal featuring tender chicken thighs seared to perfection and served atop creamy garlic Parmesan rice. This easy stovetop recipe combines the savory notes of garlic, butter, and Parmesan cheese with perfectly cooked long-grain rice, making it a satisfying dinner option for any night of the week.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs or breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
Rice and sauce
- 4 cloves garlic, minced
- 1 cup long grain white rice
- 2 1/4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons heavy cream (optional)
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Season the chicken: Pat the chicken thighs or breasts dry and season both sides with paprika, garlic powder, salt, and black pepper to your taste.
- Sear the chicken: Heat olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
- Sauté garlic: In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Cook for about 1 minute, stirring constantly, until fragrant but not browned.
- Toast the rice: Add the rice to the skillet and stir for 2–3 minutes to toast lightly and coat with the butter and garlic mixture.
- Add broth and simmer: Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer, reduce heat to low, cover, and cook for 15–18 minutes until the rice is tender and the liquid is absorbed.
- Finish the rice: Stir in the grated Parmesan cheese and heavy cream if using, mixing well to create a creamy texture.
- Reheat chicken: Return the seared chicken to the skillet, nestling it into the rice, and warm through for a few minutes.
- Garnish and serve: Sprinkle chopped parsley over the dish for a fresh herbaceous touch and serve immediately.
Notes
- For extra richness, add a splash more heavy cream or top the dish with shredded mozzarella cheese before serving.
- This recipe also works well with bone-in chicken; just increase the cooking time to ensure the chicken cooks through.
- You can substitute chicken broth with vegetable broth as an alternative flavor base, but it will alter the taste slightly.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
