Description
This one-pan wonder delivers the ultimate comfort food experience in just 30 minutes with minimal cleanup. Creamy parmesan rice and juicy chicken thighs? Yes, please!
Ingredients
Scale
- 1½ lbs (680g) bone-in, skin-on chicken thighs (about 4–6 thighs)
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (14g) butter
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 3½ cups (830ml) low-sodium chicken broth
- ¾ cup (75g) freshly grated Parmesan cheese (plus extra for serving)
- ½ cup (120ml) heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions
- Pat chicken thighs dry with paper towels and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken skin-side down for 6-8 minutes until golden and crispy. Flip and cook 2-3 minutes more. Remove to a plate.
- Reduce heat to medium and add butter to the pan. Add onion and cook for 3-4 minutes until softened. Add garlic, thyme, oregano, and paprika, stirring for 30 seconds until fragrant.
- Add rinsed rice to the pan, stirring to coat in the flavored oil mixture. Toast for 1-2 minutes, stirring frequently.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce heat to low. Stir in ½ cup Parmesan cheese and all the heavy cream.
- Nestle the seared chicken thighs into the rice mixture, skin-side up. Cover and simmer on low for 20-25 minutes until rice is tender and chicken reaches 165°F (74°C).
- Remove from heat, sprinkle with remaining ¼ cup Parmesan, cover and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.