One-Pan Garlic Butter Chicken and Rice Skillet

What you'll need

• 4 (about 1.5 lbs)Boneless, skinless chicken thighs
• 1 teaspoon, dividedSalt
• 1/2 teaspoonBlack pepper
• 1 teaspoonPaprika
• 1 tablespoonOlive oil
• 3 tablespoons, dividedUnsalted butter
• 4 clovesGarlic, minced
• 1 cupLong-grain white rice, uncooked
• 2 cupsChicken broth
• 1/2 teaspoonDried Italian seasoning
• 2 tablespoons, for garnishFresh parsley, chopped
• for serving (optional)Lemon wedges

Let's cook

1. 1Pat the chicken thighs dry and season both sides with 1/2 teaspoon salt, the pepper, and paprika.
2. 2Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden brown (it doesn't need to be fully cooked through yet). Transfer to a plate.
3. 3Lower the heat to medium and melt 2 tablespoons of butter in the same skillet, scraping up any browned bits. Add the garlic and cook for 30 seconds until fragrant.
4. 4Stir in the rice and toast for 1 minute, coating it in the butter and garlic.
5. 5Pour in the chicken broth, remaining 1/2 teaspoon salt, and Italian seasoning. Stir once and bring to a simmer.
6. 6Nestle the seared chicken thighs back into the skillet on top of the rice. Cover, reduce heat to low, and cook for 15-18 minutes, until the rice is tender and the chicken reaches 165F internally.
7. 7Remove from heat, dot the remaining 1 tablespoon of butter over the top, and let it rest, covered, for 5 minutes.
8. 8Fluff the rice gently around the chicken, garnish with fresh parsley, and serve with lemon wedges.