Ingredients
The key to this dish lies in selecting the right ingredients—fresh, quality produce makes all the difference. Growing up, my mum always insisted on fresh garlic and real Parmesan cheese, and I’ve carried that lesson into my own kitchen. Using good-quality chicken and fresh herbs really elevates the flavours without adding complexity. I also love using homemade chicken broth when I have it on hand, but store-bought works perfectly well for busy days.
- 4 boneless, skinless chicken thighs (or breasts if preferred)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth (preferably low sodium)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- Zest and juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- Optional: pinch of red pepper flakes for a subtle kick
If you’re after a lighter version, swapping heavy cream for half-and-half works well, though the rice won’t be quite as rich. For a dairy-free option, try coconut cream and nutritional yeast instead of Parmesan.
Instructions
- Season the chicken thighs generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove from pan and set aside.
- Reduce heat to medium, add minced garlic to the same pan, and sauté for about 1 minute until fragrant—be careful not to burn it.
- Add the rice to the pan, stirring to coat in the garlic oil. Toast the rice for 2 minutes to bring out a nutty flavour.
- Pour in the chicken broth, stir, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid absorbed.
- Remove the lid, gently stir in the heavy cream, butter, Parmesan, lemon zest, and juice. Adjust seasoning with salt and pepper to taste.
- Return the cooked chicken to the pan on top of the rice. Spoon some sauce over the chicken and sprinkle with fresh parsley. Cover again and let sit for 5 minutes to marry the flavours.
- Serve warm, garnished with extra parsley or a lemon wedge if desired.
From my experience, letting the rice rest with the chicken on top really helps the flavours meld beautifully, and the chicken stays juicy with a hint of lemon brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
