Description
A comforting, creamy dish featuring tender chicken and fluffy rice, perfect for busy weekdays or family gatherings.
Ingredients
Scale
- Chicken thighs (bone-in and skin-on, or boneless if preferred)
- 1 cup white rice (long-grain)
- 2 cups chicken broth (low-sodium if preferred)
- 1 cup heavy cream
- 2 tablespoons butter (unsalted)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- Salt
- Pepper
- Paprika
- Thyme
- 2 tablespoons olive oil
Instructions
- Season the chicken thighs with salt, pepper, and paprika on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
- In the same skillet, melt the butter and sauté the diced onion and minced garlic until softened, about 3 minutes.
- Sprinkle the flour over the onion and garlic mixture, stirring continuously for 1 minute to cook off the raw flour taste.
- Gradually pour in the chicken broth and whisk until smooth. Stir in the heavy cream, thyme, and additional salt and pepper to taste.
- Pour the uncooked rice into the skillet, spreading it evenly across the bottom.
- Nestle the seared chicken thighs on top of the rice and sauce.
- Cover the skillet and reduce heat to low. Cook for 25-30 minutes, or until the rice is tender and has absorbed the liquid.
- Ensure the chicken is fully cooked (internal temperature of 165°F or 74°C) and the rice is fluffy.
- Garnish with fresh parsley if desired and serve hot.
Notes
For a creamier sauce, whisk in additional heavy cream toward the end of cooking. Adjust seasoning to taste before covering the skillet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 28
Keywords: smothered chicken, creamy chicken and rice, easy dinner recipe, comfort food, family-friendly meal