One-Pan Garlic Butter Chicken and Rice
One-Pan Garlic Butter Chicken and Rice 1 1/2 pounds boneless skinless chicken thighs (about 6) 1/2 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon freshly ground black pepper 1/4 teaspoon paprika 2 tablespoons olive oil, or more as needed, divided 8 cloves garlic, minced, divided 1/4 cup butter, cut into pieces 1 1/2 cups long-grain white rice, rinsed 3 cups chicken broth 2 tablespoons butter, melted 2 tablespoons chopped fresh parsley, for garnish 2 tablespoons freshly grated Parmesan cheese, for garnish Sprinkle chicken on both sides with salt, onion powder, black pepper, and paprika. Heat 2 tablespoons of olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the chicken thighs. Cook until seared and lightly browned, 4 to 5 minutes on each side. Transfer to a...