Description
Creamy Smothered Chicken and Rice is a comforting one-pan dish featuring tender chicken thighs cooked in a rich and creamy sauce with long grain white rice, aromatic onions, garlic, and seasoned with thyme and paprika. This flavorful meal is perfect for a hearty family dinner and comes together with minimal cleanup.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken thighs
- Salt and pepper to taste
- 1/2 teaspoon paprika
Rice and Sauce
- 1 cup long grain white rice
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
Garnish
- Fresh parsley, chopped
Instructions
- Season the Chicken: Season the chicken thighs thoroughly with salt, pepper, and paprika to enhance the flavor before cooking.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and brown on both sides until a golden crust forms, about 5 minutes per side. Remove the chicken and set aside.
- Sauté Onions and Garlic: In the same skillet, add the chopped onions and cook until translucent, about 4 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Rice: Stir the rice into the onion and garlic mixture, coating each grain in the oil for added flavor.
- Add Liquid and Seasoning: Pour in the chicken broth and heavy cream, then sprinkle in the dried thyme. Mix well to combine all the ingredients evenly.
- Return Chicken to Skillet: Nestle the browned chicken thighs back into the skillet, partially submerging them in the creamy rice mixture.
- Simmer Covered: Reduce the heat to low, cover the skillet, and let everything simmer gently for 20 to 25 minutes until the rice is tender and the chicken is fully cooked through.
- Garnish and Serve: Before serving, sprinkle freshly chopped parsley over the dish to add a pop of color and freshness.
Notes
- Use bone-in chicken thighs for more flavor, but cooking time may need to be increased.
- Heavy cream can be substituted with half-and-half for a lighter dish.
- For extra depth, add mushrooms or bell peppers when sautéing onions.
- Ensure the skillet is covered during simmering to prevent the rice from drying out.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
