Description
This skillet wonder transforms chicken and rice from basic to brilliant in just 30 minutes, with garlic-infused goodness that’ll have everyone asking for seconds.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 lbs/900g)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely diced (about 1 cup/160g)
- 8–10 garlic cloves, minced (about 3 tablespoons)
- 1½ cups long-grain white rice (300g)
- 3 cups chicken broth (720ml)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- ½ cup fresh parsley, chopped (15g)
- Salt and freshly ground black pepper to taste
- ½ cup grated Parmesan cheese (optional) (50g)
- 1 lemon, cut into wedges for serving
Instructions
- Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large 12-inch oven-safe skillet over medium-high heat. Place chicken skin-side down and cook undisturbed for 5-7 minutes until golden and crispy. Flip and cook another 3 minutes.
- Transfer chicken to a plate. Reduce heat to medium and add butter to the skillet, scraping up browned bits.
- Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30-60 seconds until fragrant.
- Stir in rice, coating it thoroughly. Toast for 2 minutes, stirring occasionally.
- Pour in chicken broth and add thyme, oregano, and bay leaves. Bring to a simmer and season with salt and pepper.
- Return chicken to the skillet, skin-side up. Cover with a tight-fitting lid or foil and reduce heat to low. Simmer for 20-25 minutes until rice is tender and chicken reaches 165°F.
- Optional: For extra-crispy skin, broil uncovered for 2-3 minutes.
- Remove bay leaves, sprinkle with parsley and Parmesan if using. Let rest 5 minutes before serving with lemon wedges.