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Cooktop Cove Chicken with Garlic Parmesan Rice

This cooktop cove chicken with garlic parmesan rice is a complete one-pan meal featuring tender chicken thighs cooked alongside creamy, garlic-infused parmesan rice. The recipe serves 4-6 people and takes approximately 45 minutes from start to finish, making it perfect for weeknight dinners or weekend family meals.
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Equipment

  • Large oven-safe skillet or Dutch oven with lid
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Wooden spoon for stirring
  • Meat thermometer
  • Tongs for turning chicken
  • Small mixing bowl

Ingredients
  

  • For the Chicken:
  • 6 bone-in skin-on chicken thighs
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • For the Garlic Parmesan Rice:
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 4 cloves garlic minced
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 1 small onion diced
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste

Instructions
 

  • Season the Chicken: Pat chicken thighs dry and season both sides with salt, pepper, paprika, and garlic powder. Let stand at room temperature for 15 minutes.
  • Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5-6 minutes until golden brown. Flip and cook another 4-5 minutes. Remove chicken and set aside.
  • Prepare the Rice Base: In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  • Add Rice and Liquid: Stir in rice, coating with the onion and garlic mixture. Add chicken broth, thyme, and season with salt and pepper. Bring to a simmer.
  • Combine and Cook: Nestle the seared chicken thighs back into the skillet, skin-side up. Cover and reduce heat to low. Cook for 20-25 minutes until rice is tender and chicken reaches 165°F internal temperature.
  • Finish with Cream and Cheese: Remove from heat and stir in butter, heavy cream, and grated parmesan cheese into the rice around the chicken.
  • Garnish and Serve: Sprinkle with fresh parsley and let rest for 5 minutes before serving hot.

Notes

Bone-in, skin-on chicken thighs work best for this recipe as they stay moist and add flavor to the rice
Don't lift the lid during the cooking process as this releases steam needed for proper rice cooking
The rice should absorb most of the liquid but still be creamy when finished
Internal temperature of chicken should reach 165°F for food safety