Ghostly Chicken and Rice Skillet

Name: Ghostly Chicken and Rice Skillet
Cook time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 6 g fine salt divided; 1 g black pepper divided; 10 ml olive oil divided; 680 g boneless, skinless chicken thighs trimmed and patted dry; 5 ml olive oil divided; 150 g yellow onion finely diced; 12 g garlic cloves minced; 2 g dried thyme; 240 g long-grain white rice rinsed and drained; 720 ml low-sodium chicken broth hot; 120 ml heavy cream room temperature; 4 g fine salt divided; 1 g black pepper divided; 120 g low-moisture mozzarella slices cut into ghost shapes or simple small ovals; 8 g fresh parsley chopped

A Halloween-themed skillet dinner built around browned chicken thighs, rice cooked in seasoned broth, and a simple creamy finish. Ghost-shaped mozzarella is added at the end so the top reads clearly as a festive garnish while the base stays practical for a weeknight-style home kitchen meal.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

6 g fine salt divided
1 g black pepper divided
10 ml olive oil divided
680 g boneless, skinless chicken thighs trimmed and patted dry
5 ml olive oil divided
150 g yellow onion finely diced
12 g garlic cloves minced
2 g dried thyme
240 g long-grain white rice rinsed and drained
720 ml low-sodium chicken broth hot
120 ml heavy cream room temperature
4 g fine salt divided
1 g black pepper divided
120 g low-moisture mozzarella slices cut into ghost shapes or simple small ovals
8 g fresh parsley chopped

Instructions

Season the chicken thighs with 6 g of the salt and 1 g of the black pepper. Heat a large deep skillet over medium-high heat and add 10 ml of the olive oil. Sear the chicken for 3 to 4 minutes per side until well browned but not cooked through, then transfer to a plate. Chicken is browned on both sides and still slightly undercooked in the center.
Lower the heat to medium and add the remaining 5 ml olive oil, then add the onion. Cook for 4 minutes, stirring often, until softened. Add the garlic and thyme, and cook for 30 seconds until fragrant. Onion looks translucent at the edges and garlic smells aromatic, not browned.
Add the rice and stir for 1 minute so the grains are coated in the fat. Pour in the hot broth, the cream, and the remaining 4 g salt and 1 g black pepper. Bring to a simmer, then nestle the chicken and any juices back into the skillet in an even layer. The liquid returns to a gentle simmer and the chicken is arranged mostly submerged.
Cover, reduce the heat to low, and cook for 18 to 22 minutes, stirring once halfway through if the pan seems to be catching on the bottom. Cook until the rice is tender and the chicken reaches 74 C in the thickest part. Rice is tender, most liquid is absorbed, and the chicken registers 74 C.
Turn off the heat. Lay the mozzarella ghosts over the top, cover the skillet for 2 minutes, then uncover and let it stand 3 minutes so the cheese softens and the rice finishes setting. Sprinkle with parsley if using. Cheese is softened and the skillet has a creamy, spoonable texture without excess liquid.