One-Pan Garlic Butter Chicken & Rice

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 1 small yellow onion, diced
• 6 cloves garlic, minced
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges

Method

1. Pat the chicken thighs completely dry with paper towels, then season both sides with the salt, pepper, and paprika. Dry meat browns — wet meat just steams.
2. Heat the olive oil in a 12-inch skillet over medium-high heat. Sear the thighs 4-5 minutes per side until deep golden. They don't need to be cooked through yet. Move them to a plate.
3. Lower the heat to medium and add 2 tablespoons of the butter and the onion. Cook 3-4 minutes until softened. Add the garlic and thyme and cook 30 seconds until fragrant — garlic burns in under a minute, so stay with it.
4. Add the rice and stir 1-2 minutes until every grain is coated in the butter and lightly toasted.
5. Pour in the chicken broth and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring to a boil. Everything stuck down there is flavor you already paid for.
6. Nestle the chicken back in on top of the rice along with any juices from the plate. Reduce the heat to low, cover, and simmer 18-20 minutes until the liquid is absorbed and the rice is tender.
7. Turn off the heat and let the pan sit, covered, for 10 minutes. Do not lift the lid. The rice is still cooking on steam alone, and there's no way to rush it.
8. Dot the remaining 2 tablespoons butter over the top and fluff the rice with a fork. Check that the chicken reads 165°F (74°C) at the thickest point. Scatter the parsley over and serve with lemon wedges.