Creamy Garlic Parmesan Chicken Thighs

• 96
  1 3/4 lb boneless chicken thighs, patted dry

  Pasture Raised Chicken Thighs, Boneless96$19.45Buy from Grass Roots Farmers' Cooperative
• 97
  1 tsp Italian seasoning

  Organic Italian Seasoning97$16.00Buy from Smith & Truslow
• 1 1/4 tsp salt, divided
• 1/2 tsp black pepper, freshly ground
• 95
  1 tbsp extra-virgin olive oil

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 92
  1 tbsp butter

  Organic Butter92$11.99Buy from Re-Up Refills
• 84
  4 cloves garlic, minced

  Garlic84$4.19Buy from Rosebud's Real Food
• 88
  1/2 cup chicken broth

  Pasture Raised Chicken Broth88$8.95Buy from Grass Roots Farmers' Cooperative
• 84
  1/2 cup whole milk

  Milk84$7.00Buy from Storey Family Farm
• 75
  1/2 cup dairy-free parmesan

  Panacheeza Dairy-Free Parmesan75$11.00Buy from Feasty Vegan
• 96
  1 cup jasmine rice, rinsed

  Organic White Jasmine Rice96$9.99Buy from Lundberg Family Farms
• 1 1/2 cups water

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1. 1

   Combine the rinsed jasmine rice, water, and 0.5 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat, then cover tightly, reduce heat to low, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes.

2. 2

   Season both sides of the patted-dry boneless chicken thighs with the Italian seasoning, 0.75 teaspoon of salt, and the freshly ground black pepper.

3. 3

   Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the boneless chicken thighs smooth-side down and sear undisturbed for 6 to 7 minutes until crisp and deeply golden. Flip and cook for 5 to 6 minutes until cooked through to 165°F, then transfer to a plate.

4. 4

   Reduce the heat under the skillet to medium. Add the butter and let it melt, then add the minced garlic and sauté for 1 minute until fragrant.

5. 5

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon, then stir in the whole milk and simmer for 2 to 3 minutes until slightly reduced.

6. 6

   Whisk in the dairy-free parmesan, stirring continuously for about 1 minute until incorporated into a silky sauce.

7. 7

   Return the boneless chicken thighs and any resting juices back to the skillet, spooning the sauce over the meat, and simmer for 2 minutes to warm through. Fluff the jasmine rice with a fork and serve the chicken warm alongside the rice with plenty of sauce.