Chicken with Garlic Parmesan Rice
482kcal
Equipment
- a 11 inch Dutch Oven (3 L)
- a spatula
Ingredients
- 1 pound boneless and skinless chicken thighs
- 1 cup raw white long grain rice (rinse and drain well)
- 1½ tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 garlic cloves (minced)
- ½ cup dry white wine
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ teaspoon dried thyme
- 2 cups low-sodium chicken broth
- 1 piece parmesan rind, about 2-inch
- 1 oz grated parmesan cheese (about ⅓ cup, fully packed)
- chopped green onion (for serving)
Method
- Season the chicken with ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ teaspoon of garlic powder.
- Heat oil over medium heat and cook chicken until done, about 4-5 minutes on each side, then set aside.
- Melt butter and cook garlic until fragrant. Add white wine, reduce by half over medium-high heat for 3-5 minutes, scraping the bottom of the pot to release brown bits.
- Stir in rice to coat, spread evenly in skillet. Add broth, parmesan rind, thyme, and nestle chicken on top.
- Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for 20 minutes or until the rice is cooked through. Do not stir!
- Turn off the heat, sprinkle grated parmesan cheese over the rice, cover, and let it rest for 10 minutes before serving.
- Fluff the rice, season with additional salt if desired, and serve with the chicken pieces and green onion.
Nutrition
Calories482kcalCarbohydrates42gProtein30gFat19gSaturated Fat7gPolyunsaturated Fat2gMonounsaturated Fat8gTrans Fat0.3gCholesterol129mgSodium557mgPotassium494mgFiber1gSugar1gVitamin A269IUVitamin C1mgCalcium106mgIron2mg
Notes
Skillet Choice: Use a heavy-bottomed skillet, such as a Dutch oven. Aim for an 11-inch (3 litter capacity) size, which is ideal—large enough to comfortably fit all ingredients without crowding, ensuring even cooking and flavor distribution.
Storage. Store leftover garlic parmesan chicken with rice in the refrigerator for up to 2-3 days. Ensure the refrigerator temperature is set at 40°F (4°C) or below to maintain food safety.