Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add rice to the saucepan and toast for 2-3 minutes, then pour in the chicken broth.
- Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes until the rice is tender.
- Season chicken thighs with smoked paprika, onion powder, salt, and black pepper.
- Cook the chicken in a large skillet over medium-high heat for about 5-7 minutes on each side until fully cooked.
- Let the chicken rest before slicing it into pieces.
- Fluff the cooked rice with a fork and stir in grated Parmesan cheese until melted.
- Serve by placing cheesy rice on plates topped with sliced chicken and garnished with fresh parsley.
Notes
For added flavor, marinate the chicken thighs in spices for at least 30 minutes before cooking. You can use different types of cheese, like cheddar or mozzarella.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg