Name: Seared Chicken Thighs with Garlic Butter Rice & Charred Corn
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken thighs (about 6 oz each); 1 cup jasmine rice (uncooked); 1 1/2 cups low-sodium chicken broth; 1 tbsp olive oil; 2 tbsp unsalted butter, divided; 2 cloves garlic, minced; 1/2 tsp smoked paprika; 1/2 tsp dried thyme; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1 cup canned corn, drained; 1/2 lemon, juiced; 2 tbsp chopped fresh chives or green onion (optional)

Seared Chicken Thighs with Garlic Butter Rice & Charred Corn

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This protein-packed meal features juicy, golden seared chicken thighs, aromatic garlic butter rice, and a vibrant side of charred canned corn. Toasting the rice in garlicky butter before simmering it in broth builds deep flavor, and a squeeze of lemon at the end adds just enough acidity to balance the dish. Charring the corn brings caramelized bits and a hint of smokiness—perfect for a sunny Alberta evening. With thoughtfully layered flavors and a mix of textures, this meal delivers comfort and satisfaction in every bite.

Ingredients

Instructions

Pat chicken thighs dry and season both sides with smoked paprika, thyme, salt, and pepper. Let them sit for 10 minutes to allow the salt to penetrate.
Heat a large skillet over medium-high heat. Add olive oil and 1 tbsp butter. Once melted and shimmering, sear chicken thighs smooth-side down for 4-5 minutes until golden brown. Flip and cook another 3-4 minutes, until cooked through (internal temp 165°F). Remove to a plate and tent with foil.
In the same skillet, lower heat to medium. Add garlic and sauté for 30 seconds until fragrant. Add rice and toast, stirring, for 1-2 minutes until slightly translucent. Pour in chicken broth and bring to a boil, scraping any browned bits from the pan.
Reduce heat to low, cover, and cook rice for 12 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in remaining 1 tbsp butter and lemon juice. Taste and adjust salt as needed.
While rice cooks, heat a small nonstick pan over high heat. Add drained corn (no oil needed) and let sit undisturbed for 2-3 minutes until kernels begin to char. Toss, then cook 1-2 more minutes. Season lightly with salt.
Plate garlic butter rice, top with seared chicken thighs, and pile charred corn alongside. Garnish with chives or green onion if desired.