Description
Comforting and creamy smothered chicken served over tender rice, simmered in a savory sauce with onions, garlic, and herbs.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 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
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken thighs with salt, pepper, and paprika.
- In a large skillet, heat olive oil over medium-high heat. Brown chicken on both sides until golden, about 5 minutes per side. Remove and set aside.
- In the same skillet, sauté onions until translucent, about 4 minutes. Add garlic and cook for 1 minute.
- Add rice to the skillet and stir to coat with the oil and onions.
- Pour in chicken broth, heavy cream, and thyme. Stir well.
- Return chicken to the skillet, nestling it into the rice mixture.
- Reduce heat to low, cover, and simmer for 20–25 minutes, or until rice is tender and chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
- Use bone-in chicken thighs for extra flavor if desired.
- Swap heavy cream for coconut milk for a dairy-free option.
- Add sliced mushrooms or bell peppers for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American Southern
Nutrition
- Serving Size: 1 plate (approx. 1.5 cups)
- Calories: 550
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg