Creamy Garlic Herb Chicken Thighs with Rice
Ingredients:
For the Chicken:
- Bone-in or boneless chicken thighs: 4–6 pieces
- Olive oil: 2 tbsp
- Butter: 2 tbsp
- Garlic: 3 cloves, minced
- Chicken broth: 1 cup
- Heavy cream: ½ cup
- Parmesan cheese: ¼ cup, grated
- Fresh parsley: 2 tbsp, chopped (plus more for garnish)
- Dried thyme or Italian seasoning: 1 tsp
- Salt and pepper: To taste
For the Rice:
- White rice or basmati rice: 1 cup
- Chicken broth or water: 2 cups
- Butter: 1 tbsp
- Salt: To taste
Instructions:
- Cook the rice:
- In a medium saucepan, combine rice, chicken broth (or water), butter, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed. Set aside and keep warm.
- Prepare the chicken:
- Season the chicken thighs generously with salt, pepper, and thyme (or Italian seasoning).
- Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down if using bone-in, and sear for 4–5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- Make the sauce:
- In the same skillet, melt the butter and sauté the garlic until fragrant, about 1 minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2–3 minutes.
- Stir in the heavy cream and Parmesan cheese. Let the sauce simmer gently for 3–5 minutes, until slightly thickened.
- Finish the chicken:
- Return the chicken thighs to the skillet and spoon the sauce over them. Reduce the heat to low and simmer for 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
- Assemble and garnish:
- Serve the chicken over the cooked rice, pouring the creamy sauce on top. Garnish with freshly chopped parsley.
