Description
Smothered Chicken and Rice is the ultimate comfort food. Juicy, tender chicken is nestled in creamy, flavorful rice that’s cooked to perfection. This one-pot wonder is ideal for cozy dinners, family meals, or even leftovers. Easy to prepare and packed with flavor, this recipe will quickly become a favorite in your home.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup long-grain rice
- 3 cups chicken broth
- ½ cup heavy cream
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Chicken
Season the chicken thighs with salt, pepper, and paprika. Pat them dry with a paper towel to help achieve a golden, crispy sear. - Sear the Chicken
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook for 5–6 minutes until the skin is golden brown. Flip and cook the other side for 4 minutes. Remove the chicken from the skillet and set aside. - Cook the Aromatics
In the same skillet, add the chopped onion and garlic. Sauté for 2–3 minutes until soft and fragrant. - Prepare the Sauce
Reduce the heat to medium. Stir in the chicken broth, heavy cream, thyme, and an additional pinch of salt and pepper. Let the mixture simmer for 2–3 minutes to combine flavors. - Add the Rice
Stir the rice into the skillet, ensuring it’s evenly coated with the sauce. Nestle the seared chicken thighs on top of the rice, skin-side up. - Simmer the Dish
Cover the skillet with a lid and reduce the heat to low. Let the dish simmer for 25–30 minutes, stirring occasionally to prevent the rice from sticking. Ensure the chicken reaches an internal temperature of 165°F and the rice is tender. - Garnish and Serve
Remove the skillet from the heat and sprinkle fresh parsley over the top for a pop of color. Serve immediately while warm, and enjoy this delicious one-pot meal!
Notes
- You can substitute chicken thighs with boneless chicken breasts, but adjust the cooking time as they cook faster.
- For added veggies, toss in peas, carrots, or spinach during the last 10 minutes of cooking.
- If you prefer dairy-free, swap heavy cream with coconut milk or a plant-based alternative.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated with a splash of chicken broth to keep the rice creamy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American