Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp vegetable oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1 cup long-grain white rice, rinsed
  • 1/4 tsp salt

Instructions:

  1. Pat the chicken dry with paper towels. Season generously with salt, pepper, and garlic powder.
  2. Heat oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
  3. Add chicken and sear for 5–7 minutes per side until a deep mahogany-colored crust forms. Remove chicken and set aside on a plate.
  4. Lower heat to medium. Add butter to the same pan. Once melted, sauté the diced onion and minced garlic until translucent (about 3–4 minutes).
  5. Sprinkle in the flour and whisk constantly for 2 minutes to create a roux.
  6. Slowly pour in chicken broth while whisking vigorously to prevent lumps. Stir in the dried thyme.
  7. Stir in the rinsed rice and 1/4 tsp salt.
  8. Nestle the seared chicken and any accumulated juices back into the liquid.
  9. Cover with a tight-fitting lid and reduce heat to low. Simmer for 18–22 minutes until rice is tender and liquid is thick.
  10. Stir in the heavy cream during the final 2 minutes of cooking for a glossy finish.