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Smoky Garlic Parmesan Chicken Rice

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A comforting dish of juicy chicken thighs and cheesy rice infused with the warm flavors of garlic and smoked paprika.

Ingredients

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  • 1 lb boneless, skinless chicken thighs
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (divided)
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley for garnish

Instructions

  1. Sautéing the Garlic: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat and sauté the minced garlic until fragrant, about 1-2 minutes.
  2. Toasting the Rice: Add the long-grain white rice to the saucepan, and toast for 2-3 minutes while stirring.
  3. Adding the Liquid: Pour in 2 cups of chicken broth and bring the mixture to a boil. Once boiling, reduce the heat, cover, and let it simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
  4. Seasoning the Chicken: While the rice cooks, season the chicken thighs with smoked paprika, onion powder, salt, and black pepper.
  5. Cooking the Chicken: In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Cook the chicken thighs for about 5-7 minutes on each side until they are fully cooked and golden brown.
  6. Resting the Chicken: Let the chicken rest for a few minutes before slicing it into pieces.
  7. Fluffing and Cheesy Mixing: Fluff the cooked rice with a fork and stir in the grated Parmesan cheese until it’s melted and creamy.
  8. Final Assembly: Serve by placing a generous amount of the cheesy rice on plates, topped with the sliced chicken. Garnish with freshly chopped parsley.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Can be frozen for up to 2 months.

Nutrition

Find it online: https://cookingwithmayaa.com/smoky-garlic-parmesan-chicken-rice/

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