Ingredients
Equipment
Method
- Pat the chicken thigh pieces dry with paper towels. Season generously with salt and black pepper. This step is crucial for building flavour from the start.1.5 lbs boneless, skinless chicken thighs, salt, black pepper
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.1 tablespoon olive oil, 1.5 lbs boneless, skinless chicken thighs
- Reduce the heat to medium. Add the chopped yellow onion to the same skillet. Cook, stirring occasionally, for 5-7 minutes, until softened and translucent. Add the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.1 medium yellow onion, 2 cloves garlic, 1 teaspoon dried thyme, 0.5 teaspoon dried rosemary
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the broth to a simmer.4 cups chicken broth
- Stir in the uncooked long-grain white rice. Return the seared chicken (and any accumulated juices) to the skillet, submerging it as much as possible in the liquid.1 cup uncooked long-grain white rice, 1.5 lbs boneless, skinless chicken thighs
- Bring the mixture back to a gentle simmer. Cover the skillet tightly and reduce the heat to low. Cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often, as this can slow down the cooking process.
- Once the rice is cooked and the chicken is tender, uncover the skillet. Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes, stirring gently, until the sauce has thickened and become creamy. Taste and adjust seasoning with salt and pepper as needed.0.5 cup heavy cream, 0.25 cup grated Parmesan cheese, salt, black pepper
- Garnish with fresh chopped parsley, if desired. Serve hot directly from the skillet.2 tablespoons fresh parsley
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months. Reheat on the stovetop over low heat, adding a splash of broth or water if needed, or microwave in 30-second intervals.
