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Creamy Smothered Chicken and Rice

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A comforting dish featuring tender chicken thighs smothered in a creamy sauce, served over fluffy rice for a rich and savory meal.

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup shredded cheddar cheese (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large oven-safe skillet, heat olive oil over medium-high heat. Season the chicken thighs with paprika, garlic powder, onion powder, salt, and pepper.
  3. Sear the chicken thighs in the hot skillet for about 3-4 minutes per side until golden brown. Remove the chicken and set it aside.
  4. In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes, until the onion is translucent and fragrant.
  5. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  6. Stir in the rice, and then return the chicken thighs to the skillet, placing them on top of the rice. Cover the skillet with a lid or foil and transfer it to the preheated oven.
  7. Bake for 25-30 minutes, until the chicken is cooked through and the rice has absorbed most of the liquid.
  8. If you’re adding cheese, sprinkle the shredded cheddar on top of the chicken in the last 5 minutes of baking.
  9. Once done, remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

  • For a spicier version, add red pepper flakes or a diced jalapeño when sautéing the onions and garlic.
  • You can use bone-in chicken thighs for a deeper flavor, but the cooking time will be longer.
  • For a lighter version, substitute the heavy cream with milk and Greek yogurt.
  • This dish can be prepared in advance and stored in the fridge for up to 2-3 days before baking.
  • Leftovers store well and can be reheated in the microwave or on the stove.

Nutrition

Find it online: https://cookedbysarah.com/creamy-smothered-chicken-and-rice/