One-Pan Creamy Garlic Chicken and Rice

Steps

1. 1

   Heat 1 tablespoon of olive oil in a large skillet or deep pan over medium-high heat.

2. 2

   Season the chicken thigh pieces with salt and pepper to taste.

3. 3

   Add the chicken to the skillet and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.

   Start 6-minute timer
4. 4

   In the same pan, add the remaining 1 tablespoon of olive oil if needed. Add the diced onion and sauté until translucent and softened, about 3-4 minutes.

   Start 3-minute timer
5. 5

   Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

   Start 1-minute timer
6. 6

   Add the rinsed rice to the pan and stir to coat with the oil and aromatics. Toast the rice for 1-2 minutes until slightly translucent at the edges.

   Start 1-minute timer
7. 7

   Pour in the chicken broth and bring the mixture to a boil.

8. 8

   Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-18 minutes, or until the liquid is mostly absorbed and the rice is tender.

   Start 15-minute timer
9. 9

   Remove the lid and stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.

10. 10

    Add the cooked chicken back into the pan and stir to combine. Cook for another 2 minutes to ensure everything is heated through.

    Start 2-minute timer
11. 11

    Garnish with fresh parsley and serve immediately.