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 plate.

Reduce heat to medium. If needed, add remaining 1 tablespoon olive oil to the Dutch oven. Stir in 6 cloves minced garlic and cook until fragrant, about 30 seconds.

Add 1/4 cup butter. When melted, stir in rice until fully coated. Pour in chicken broth and scrape the bottom of the Dutch oven with a wooden spoon to loosen any browned bits. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes.

Combine melted butter and remaining 2 cloves minced garlic in a small bowl; set aside.

Nestle chicken thighs into the rice mixture. Brush tops of chicken with garlic butter mixture.

Cover and continue cooking until the rice has absorbed all the liquid and the chicken is cooked through (an instant-read thermometer inserted into the thickest part should read at least 165 degrees F (74 degrees C)), 10 to 15 minutes more.

Sprinkle with parsley and Parmesan before serving.