One-Pan Garlic Butter Chicken and Rice

Ingredients

• 6 Chicken Thigh (boneless, skinless; about 1 1/2 lbs.)
• ½ tsp Table Salt (to taste)
• ½ tsp Onion Powder
• ¼ tsp Black Pepper (freshly ground)
• ¼ tsp Paprika
• 3 tbsp Olive Oil (divided)
• 8 Garlic (minced; 6 cloves for cooking rice mixture, 2 cloves for garlic butter, divided)
• .38 cup Butter (1/4 cup cut into pieces; 2 tbsp melted, divided)
• 1½ cups White Rice (long-grain, rinsed)
• 3 cups Chicken Broth
• 2 tbsp Parsley (fresh, chopped; for garnish)
• 2 tbsp Parmesan (freshly grated; for garnish)

Instructions

1. 1

   Sprinkle chicken on both sides with salt, onion powder, black pepper, and paprika.

2. 2

   Heat 2 tablespoons of olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the chicken thighs. Cook until seared and lightly browned, 4 to 5 minutes on each side. Transfer to a plate.

3. 3

   Reduce heat to medium. If needed, add remaining 1 tablespoon olive oil to the Dutch oven. Stir in 6 cloves minced garlic and cook until fragrant, about 30 seconds.

4. 4

   Add 1/4 cup butter. When melted, stir in rice until fully coated. Pour in chicken broth and scrape the bottom of the Dutch oven with a wooden spoon to loosen any browned bits. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes.

5. 5

   Combine melted butter and remaining 2 cloves minced garlic in a small bowl; set aside.

6. 6

   Nestle chicken thighs into the rice mixture. Brush tops of chicken with garlic butter mixture.

7. 7

   Cover and continue cooking until the rice has absorbed all the liquid and the chicken is cooked through (an instant-read thermometer inserted into the thickest part should read at least 165 degrees F (74 degrees C)), 10 to 15 minutes more.

8. 8

   Sprinkle with parsley and Parmesan before serving.