Description
Creamy, cheesy, and made in just ONE pan? This Garlic Parmesan Chicken and Rice is the answer to your weeknight dinner prayers!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1½ lbs or 680g)
- 1 cup long-grain white rice (190g)
- 2½ cups chicken broth (590ml)
- 4 tablespoons unsalted butter (56g)
- 6 garlic cloves, minced (about 2 tablespoons)
- 1 medium onion, finely diced (about 1 cup)
- ½ cup freshly grated Parmesan cheese (45g)
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 lemon (for zest and juice)
- 3 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until golden. Flip and cook 3 more minutes. Remove to a plate.
- Reduce heat to medium and add butter to the pan. Once melted, add diced onion and cook for 3-4 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in rice and toast for 2 minutes, stirring frequently. Add Italian seasoning and garlic powder.
- Pour in chicken broth, scraping up browned bits. Add lemon zest and half the lemon juice. Bring to a gentle boil, then reduce heat to low.
- Place seared chicken thighs on top of rice mixture, skin-side up. Cover and simmer for 20-25 minutes until rice is tender and chicken reaches 165°F.
- Remove from heat, sprinkle Parmesan over rice, cover and let stand 5 minutes.
- Garnish with fresh parsley and a squeeze of lemon juice before serving.