Step 1

Set a large sauté pan (with a lid) over medium heat. Add the butter. Once melted, add the onions and garlic. Sauté for 2-3 minutes.

Step 2

Salt and pepper the chicken thighs liberally on both sides.

Step 3

Push the onions and garlic to the sides of the pan. Then place the chicken thighs in the pan in a single layer. Brown the chicken for 1-2 minutes per side, just until color forms. Move the chicken to a holding plate.

Step 4

Mix in the rice, lemon zest, rosemary, and bouillon in the pan. Stir well. Then place the chicken pieces on top of the rice and pour in the water.

Step 5

Cover and bring to a simmer. Lower the heat if needed, and simmer for 15-20 minutes, until the rice is cooked through. (The water should be completely absorbed and there should be vent holes in the top of the rice.)

Step 6

Remove the lid. Move the chicken pieces to the side of the pan. Stir ¼ cup lemon juice, the parmesan cheese, and parsley into the rice. Taste and season as needed. (The rice should be creamy. (Add ¼ - ½ cup water to loosen the texture if needed.)

Step 7

Serve warm. Garnish with extra cheese, parsley, or lemon slices if desired.