Pat the chicken thighs dry thoroughly with kitchen paper towels to remove excess moisture, which helps achieve crisp skin during searing.
Heat the skillet over medium-high heat and add a tablespoon of olive oil. Once hot, carefully place the chicken thighs skin-side down, pressing gently to ensure good contact with the pan.
Sear the chicken for about 6-8 minutes without moving it, until the skin turns deep golden brown and crisp. Flip the pieces and cook the other side for another 6-8 minutes until cooked through and juices run clear.
Remove the chicken from the pan and set aside to rest, covering loosely with foil to retain warmth.
Meanwhile, rinse the rice under cold water until the water runs clear, then drain well to remove excess surface starch.
In the same skillet used for the chicken, lower the heat to medium and add a teaspoon of olive oil if needed. Sauté the minced garlic until fragrant, about 30 seconds, listening for a gentle sizzle and smelling the aromatic aroma.
Add the drained rice to the skillet and stir well to coat the grains with garlic oil, cooking for another 1-2 minutes until slightly translucent.
Pour in the water or chicken broth, add a pinch of salt, and bring to a simmer. Cover the pan and reduce the heat to low. Cook for 15 minutes, avoiding lifting the lid, until the rice absorbs the liquid and is tender.
Once cooked, remove from heat and gently fluff the rice with a fork or ladle. Stir in the grated Parmesan cheese and butter until melted and creamy, creating a cheesy, velvety texture.
Slice or serve the rested chicken thighs alongside the garlic Parmesan rice, arranging on plates so the crispy skin remains visible and tempting.
Finish with a sprinkle of additional Parmesan or herbs if desired, then enjoy the crispy, cheesy, tender combination right away.
