Ingredients:

  • 1.5 lbs chicken thighs, boneless/skinless
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1.5 cups extra-long grain Basmati rice, rinsed
  • 2.5 cups low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tbsp fresh thyme, minced
  • 1 tbsp fresh parsley, chopped
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Season the chicken liberally with salt, pepper, and garlic powder. Heat the olive oil in a 12-inch deep skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until a deep, golden-brown crust forms. Remove chicken and set aside.
  2. In the same skillet, add the minced garlic and diced shallot. Sauté for 1-2 minutes until fragrant. Add the rinsed Basmati rice to the pan and toast for 2 minutes, stirring constantly to coat each grain in the rendered chicken fat and oil.
  3. Pour in the chicken broth and add the fresh thyme and parsley. Stir to deglaze the bottom of the pan, scraping up any brown bits. Bring the liquid to a simmer.
  4. Place the seared chicken on top of the rice. Cover with a tight-fitting lid, reduce heat to low, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
  5. Remove the pan from heat. Stir in the heavy cream, grated Parmesan cheese, and lemon juice. Let it sit for 2 minutes to allow the sauce to emulsify. Garnish with chives or extra parsley before serving.