Name: Seared Chicken Thighs with Garlic Butter Rice & Charred Corn
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 bone-in or boneless skin-on chicken thighs (about 8 oz each); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon smoked paprika; 2 teaspoons olive oil; 2 tablespoons unsalted butter, divided; 3 cloves garlic, finely minced; 3/4 cup long-grain white rice, rinsed and drained; 1 1/2 cups low-sodium chicken broth; 1 cup fresh corn kernels (from 1 large ear) or thawed frozen corn; 2 scallions, thinly sliced (green and white parts separated); Microgreens, for garnish (such as arugula or radish sprouts); Lemon wedges, for serving (optional)

Seared Chicken Thighs with Garlic Butter Rice & Charred Corn

BakedBasil0451

This weeknight dinner brings together juicy, golden-seared chicken thighs, fragrant garlic butter rice, and smoky-sweet charred corn for a comforting American-inspired meal. The chicken gets a crisp skin and succulent texture from stovetop searing, while the rice absorbs rich garlic and chicken broth flavors. Charring the corn in a dry pan brings out deep sweetness and adds a rustic, summery vibe. Fresh scallions and peppery microgreens finish the plate with crunch and color. Serve with a crisp green salad or blistered green beans for a perfectly balanced, satisfying meal.

Ingredients

Instructions

Pat chicken thighs dry with paper towels. Season all over with salt, pepper, and smoked paprika.
Heat a large skillet (preferably cast iron) over medium-high heat. Add olive oil. Place chicken thighs skin-side down and sear until deep golden and crisp, 5-6 minutes. Flip and cook another 4-6 minutes, or until cooked through (165°F internal temp). Transfer to a plate to rest.
Reduce skillet heat to medium. Add 1 tablespoon butter and the minced garlic. Sauté just until fragrant, about 30 seconds.
Add rinsed rice to the skillet and stir to coat in garlic butter. Toast rice for 1 minute, then pour in chicken broth. Bring to a simmer, cover, and reduce heat to low. Cook for 15 minutes, until rice is tender and liquid is absorbed. Remove from heat and let steam, covered, 5 minutes. Fluff with a fork.
While rice cooks, heat a separate nonstick or cast iron skillet over high heat (do not add oil). Add corn kernels in a single layer. Let them char undisturbed for 2 minutes, then toss and continue to cook 1-2 minutes more until well-charred in spots. Season lightly with salt.
Stir the remaining 1 tablespoon butter and the white parts of the scallions into the rice. Taste and adjust salt if needed.
To serve, mound garlic butter rice onto plates. Nestle chicken thighs on top, then scatter with charred corn and sliced green scallion tops. Sprinkle with microgreens. Serve with lemon wedges on the side.