Ingredients
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
4 cloves garlic, minced
1 cup long-grain rice
2 cups chicken broth
1/2 cup grated Parmesan cheese
1 can (14.5 ounces) diced tomatoes
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish
Directions
Season and Sear the Chicken
Season the chicken thighs with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Sear the chicken thighs skin-side down for 5 to 7 minutes until golden brown. Flip and cook for another 2 to 3 minutes. Remove the chicken from the skillet and set aside.
Sauté the Garlic
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Cook the Rice
Add the rice, diced tomatoes with their juices, chicken broth, and Parmesan cheese. Stir well to combine and bring the mixture to a simmer.
Return Chicken and Cook
Place the seared chicken thighs on top of the rice. Cover the skillet and cook on low heat for 20 to 25 minutes, or until the rice is tender and the chicken is fully cooked.
Garnish and Serve
Remove from heat, sprinkle with fresh parsley, and serve hot.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 520 per serving
