Description
Dive into the ultimate comfort food that will have your family scraping their plates clean – this creamy, savory dish delivers restaurant quality with half the effort and twice the flavor.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1½ cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup fresh parsley, chopped
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Pat chicken thighs dry and season with a mixture of 1 teaspoon each of Italian seasoning, smoked paprika, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Heat olive oil in a large, deep skillet over medium-high heat. Sear chicken thighs for 4-5 minutes per side until golden brown. Transfer to a plate.
- Reduce heat to medium and add butter to the same pan. Add diced onions and cook for 3-4 minutes until translucent.
- Add minced garlic and remaining Italian seasoning, stirring for 30 seconds until fragrant.
- Sprinkle 1 tablespoon of flour over the mixture and stir for one minute. Slowly whisk in chicken broth and simmer for 2 minutes.
- Stir in rinsed rice and cook for 5 minutes, then add heavy cream and half the Parmesan cheese.
- Nestle seared chicken thighs into the rice mixture. Reduce heat to low, cover, and cook for 18-20 minutes until rice is tender and chicken reaches 165°F.
- Remove from heat and let rest covered for 5 minutes. Sprinkle with remaining Parmesan and fresh parsley before serving.