Description
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
Units
Scale
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Rice:
- 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)
- 1/2 teaspoon smoked paprika (optional)
- 1 cup shredded cheddar or Parmesan cheese (optional for extra richness)
- Fresh parsley, for garnish
Instructions
- 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.
- 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.
- Prepare the Rice Base:
- In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened.
- Stir in the rice, thyme, and smoked paprika (if using), cooking for 1-2 minutes to lightly toast the rice.
- Add Liquid:
- Pour in the chicken broth and heavy cream. Stir well and bring to a simmer.
- 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).
- Finish and Serve:
- If using cheese, sprinkle it over the top and allow it to melt. Garnish with fresh parsley and serve warm.
Notes
- For a flavor boost, add sliced mushrooms or diced bell peppers to the rice base.
- Use boneless, skinless chicken thighs or breasts if preferred, but adjust the cooking time accordingly.
- Leftovers store well in the fridge for up to 3 days; reheat with a splash of broth or cream to refresh.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 460
- Sugar: 2g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 110mg