Description
Easy weeknight winner! This one-pan chicken dinner combines crispy golden thighs with creamy, garlic-infused rice that cooks in the same skillet – comfort food magic that tastes like you spent hours in the kitchen.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs (about 2 lbs/900g)
- 1½ cups long-grain white rice (300g)
- 3 cups chicken broth (720ml)
- 4 cloves garlic, minced (about 2 tablespoons)
- ⅔ cup freshly grated Parmesan cheese (60g)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, finely diced (about 1 cup)
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken skin-side down for 5-6 minutes until golden. Flip and cook other side for 3 minutes. Remove to a plate.
- Reduce heat to medium and add butter to the same pan. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add rice to the pan and stir for 1-2 minutes to coat with butter and aromatics. Pour in chicken broth and scrape the bottom of the pan to release browned bits. Add dried herbs, salt, and pepper.
- Bring mixture to a simmer, then place chicken thighs on top, skin-side up. Cover the pan, reduce heat to low, and cook for 20-25 minutes until rice is tender and chicken reaches 165°F.
- Remove from heat, sprinkle parmesan cheese over the rice, and cover again for 2 minutes to melt the cheese. Garnish with parsley before serving.