Best Smothered Chicken and Rice
A comforting and flavorful dish with tender chicken thighs, creamy sauce, and fluffy rice, perfect for weeknight dinners or special gatherings.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in thighs add more flavor.
- 1 cup white rice Can substitute with brown or jasmine rice.
- 2 cups chicken broth Low sodium broth can be used.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream Can be substituted with milk for a lighter option.
- 2 tablespoons olive oil
- to taste salt and pepper Adjust to preference.
- 1 teaspoon paprika
- to garnish fresh parsley Chopped for garnish.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken thighs generously with salt, pepper, and paprika.
- Once the oil is hot, add the chicken thighs, searing for about 5 to 7 minutes on each side until golden brown.
- Remove the seared chicken from the skillet and set aside.
Cooking
- In the same skillet, add the chopped onion and minced garlic, cooking for 2 to 3 minutes until softened.
- Pour in the chicken broth and heavy cream, stirring to combine, and bring to a gentle simmer.
- Return the chicken thighs to the skillet, covering it, and let simmer for 20 to 25 minutes until the chicken is tender.
Preparing Rice
- Prepare the white rice according to the package instructions.
Serving
- Spoon the chicken and creamy sauce over the fluffy white rice on each plate.
- Garnish with freshly chopped parsley before serving.
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Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Consider adding diced vegetables or different proteins for variations.