Preparation

• Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides and cooked through. Remove from skillet and set aside.
• Preheat oven to 400°F. Wrap garlic cloves in foil with a drizzle of olive oil. Roast for 20 minutes until soft and fragrant. Allow to cool, then squeeze the garlic from its skin.
• In the same skillet, melt butter and add the roasted garlic. Sauté for 1-2 minutes. Pour in chicken broth and bring to a simmer. Stir in heavy cream, allowing the sauce to thicken.
• Rinse the rice until water runs clear. In a saucepan, bring 2 cups of water to a boil, add rice, cover, and reduce heat to low. Simmer until water is absorbed and rice is fluffy.
• Return the cooked chicken to the skillet with the sauce. Stir to coat the chicken evenly with the creamy garlic sauce. Adjust seasoning with salt and pepper.
• Divide the cooked rice among serving bowls. Top with creamy garlic chicken and sauce. Garnish with Parmesan cheese and parsley if desired.
• Serve immediately with lemon wedges on the side for added flavor. Enjoy while hot.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.