Ingredients:

  • 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1.5 cups long-grain white rice, rinsed and drained
  • 3 cups low-sodium chicken broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp paprika
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken pieces dry with a paper towel and season with salt and pepper.
  2. Heat olive oil and 1 tablespoon of butter over medium-high heat until the butter foams.
  3. Add chicken in a single layer. Sear without moving for 3-4 minutes until a mahogany-colored crust forms. Flip and sear for another 3 minutes, then remove chicken from the pan and set aside.
  4. In the same pan, add the remaining 1 tablespoon of butter and the diced onion. Sauté for 3-5 minutes until translucent.
  5. Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Pour in the rinsed rice and stir constantly for 2 minutes until the edges of the rice become translucent.
  7. Stir in the Italian seasoning and paprika, coating the rice evenly.
  8. Pour in the chicken broth and scrape the bottom of the pan to release the browned bits.
  9. Nestle the seared chicken and any accumulated juices back into the rice.
  10. Bring the mixture to a boil, then immediately turn the heat to low, cover, and simmer until the liquid is absorbed and rice is tender.
  11. Remove the pan from direct heat and stir in the heavy cream, grated Parmesan cheese, chopped parsley, and lemon juice until a glossy emulsion forms.