Servings: 4 people
Calories: 499kcal
Equipment
- 1 Bowl
- 1 Measuring Cup
- 1 Pan (A cast iron pan is a solid choice!)
- 1 Tongs
- 1 Serving spoon
- 1 Meat thermometer
Ingredients
- 4 Boneless skinless chicken thighs
- Oil for searing
- Salt, pepper, and garlic powder To taste
- 2 Tbsp Butter
- 1 Whole onion diced
- 1 Cup Long grain white rice washed
- 2 Cups Chicken broth
- 1 Block Boursin Garlic & Fine Herbs cheese 5.2 oz
- 1½ Cups Shredded Colby Jack cheese
Instructions
- Pat the chicken thighs dry, drizzle with oil, and season all over with salt, pepper, and garlic powder.
- Heat an oven-safe pan (cast iron works great) over high heat until very hot. Sear the chicken thighs 2–3 minutes per side, until nicely charred. Remove and set aside.
- Lower the heat, add the butter to the pan, and let it melt. Add the diced onion and cook until soft, about 3–4 minutes.
- Add the rice to the pan and toast for 1–2 minutes, stirring, until fragrant.
- Pour the chicken broth over the rice and bring to a boil. Reduce to a simmer.
- Nestle the block of Boursin into the center of the pan and let it melt into the liquid.
- Once melted, place the seared chicken thighs back on top and scatter the shredded Colby Jack over everything.
- Transfer the pan to a 400°F oven and bake for 12 minutes, or until the liquid is absorbed by the rice and the chicken is cooked through (internal temp of 165°F).
- Rest a few minutes, then serve straight from the pan.
Video
Nutrition
Calories: 499kcal | Carbohydrates: 41g | Protein: 36g
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