Smothered Chicken and Rice
Smothered Chicken and Rice is a one-pan dish featuring tender, juicy chicken thighs nestled in a creamy, savory sauce with perfectly cooked rice. Flavored with herbs and spices, this comforting meal is sure to please the whole family.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup long-grain rice (uncooked)
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- ½ teaspoon smoked paprika (optional)
- 1 cup shredded cheddar or Parmesan cheese (optional for extra richness)
- Fresh parsley, for garnish
Directions
- 1
Season the Chicken: In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning mixture all over the chicken thighs.
- 2
Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-5 minutes until golden brown. Flip and cook for another 3 minutes. Remove chicken from the skillet and set aside.
- 3
Prepare the Rice Base: In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened.
- 4
Stir in the rice, thyme, and smoked paprika (if using), cooking for 1-2 minutes to lightly toast the rice.
- 5
Add Liquid: Pour in the chicken broth and heavy cream. Stir well and bring to a simmer.
- 6
Assemble and Cook: Return the chicken thighs to the skillet, skin-side up, nestling them into the rice mixture. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).
- 7
Finish and Serve: If using cheese, sprinkle it over the top and allow it to melt. Garnish with fresh parsley and serve warm.