# What you need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approximately 1.3 pounds)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 teaspoon dried Italian herbs (optional)
→ Vegetables & Aromatics
05 - 2 tablespoons olive oil
06 - 4 cloves garlic, minced
07 - 1 small onion, finely chopped
→ Rice & Liquid
08 - 1 1/2 cups long-grain white rice, rinsed
09 - 3 cups low-sodium chicken broth
10 - 1/2 cup whole milk or heavy cream
11 - 1 cup freshly grated Parmesan cheese
→ Finishing Touches
12 - 2 tablespoons fresh parsley, chopped (optional)
13 - Additional grated Parmesan for serving
# How to make it:
01 - Sprinkle chicken thighs evenly with salt, black pepper, and dried Italian herbs if using.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken thighs and cook until golden, about 3 to 4 minutes per side. Remove and set aside.
03 - In the same pot, add chopped onion and cook until softened, approximately 2 to 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add rinsed rice to the pot and stir continuously for 1 minute to toast and coat with oil and aromatics.
05 - Pour in chicken broth and milk or cream, scraping browned bits from the bottom. Bring mixture to a gentle simmer.
06 - Nestle the seared chicken back into the pot on top of the rice. Reduce heat to low, cover, and cook for 20 to 25 minutes until rice is tender and liquid is mostly absorbed.
07 - Remove from heat, sprinkle freshly grated Parmesan over the rice, and gently stir to combine. Cover and let rest for 5 minutes to meld flavors.
08 - Top with chopped fresh parsley and additional Parmesan cheese before serving.
