Creamy Smothered Chicken and Rice
Tender golden-brown chicken thighs smothered in a rich, velvety sauce serve atop fluffy rice for a comforting, cozy weeknight meal. This one-pan dish requires simple pantry staples and delivers soul-warming flavors in under an hour.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 4–6 servings
- Category: Easy Chicken Recipes
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
2 lbs boneless, skinless chicken thighs
1 ½ cups long-grain white rice
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 tbsp olive oil
2 tbsp unsalted butter
2 ½ cups low-sodium chicken broth
1 cup heavy cream
1 tsp smoked paprika
½ tsp dried thyme
Salt and freshly cracked black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry. Season both sides with salt, pepper, smoked paprika, and thyme.
Heat olive oil and butter in a skillet over medium-high heat. Sear chicken for 4 minutes per side until golden. Transfer to a plate.
Reduce heat to medium. Cook onions in pan drippings for 3 minutes until soft, scraping up browned bits.
Add garlic and cook for 30 seconds. Pour in broth and heavy cream, whisking until smooth and bubbly.
Nestle the rice into the sauce, pressing down gently. Cover and simmer for 15-20 minutes until rice is tender.
Rest the chicken for 5 minutes before serving, garnished with parsley.
Notes
For added depth, use roasted garlic; substitute half-and-half for heavy cream if preferred.