Creamy Parmesan Chicken Thighs with Rice
A comforting dish featuring tender chicken thighs in a creamy Parmesan sauce served over fluffy rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
- Diet: Paleo
Ingredients
- 4 boneless skinless chicken thighs
- 1 cup rice (white or jasmine)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat. Season the chicken thighs generously with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 5-7 minutes on each side. Remove chicken from skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds or until fragrant.
- Pour in the chicken broth and bring to a gentle simmer, scraping up any bits stuck to the pan. Stir in the rice.
- Reduce heat to low, cover the skillet, and let it simmer for about 15 minutes, or until rice is fully cooked.
- Stir in the heavy cream and grated Parmesan cheese, mixing until melted and well combined. Return the chicken to the skillet, letting it heat through for a couple of minutes.
- Serve hot, garnished with fresh parsley.
Notes
For variation, consider marinating the chicken thighs ahead of time with Italian herbs or lemon juice for added flavor.