Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken dry with paper towels. Season both sides generously with smoked paprika, dried thyme, garlic powder, salt, and black pepper.
  2. Heat vegetable oil in a 12-inch oven-safe skillet over medium-high heat. Add chicken and sear for 5-7 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate and set aside.
  3. Lower heat to medium. Add unsalted butter to the remaining chicken fat. Stir in the diced onion and cook for 3-4 minutes until translucent.
  4. Add the minced garlic and uncooked rice, stirring constantly for 2 minutes until the rice smells nutty and looks slightly toasted.
  5. Pour in the chicken broth and scrape the bottom of the pan to release the fond. Bring to a gentle boil, then reduce heat to low.
  6. Return the seared chicken to the pan, nestling the pieces into the rice. Cover with a tight-fitting lid and simmer for 15-18 minutes, or until the liquid is mostly absorbed and rice is tender.
  7. Remove the lid and stir in the heavy cream and Parmesan cheese. Gently fold the mixture so the rice becomes creamy and the chicken is fully coated.
  8. Let the dish rest for 5 minutes off the heat to allow the sauce to thicken. Garnish with fresh parsley before serving.