Smothered Chicken And Rice Recipe
This smothered chicken and rice recipe is a hearty and flavorful one-pot dish featuring tender chicken, creamy sauce, and perfectly cooked rice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: One-Pot, Stovetop
- Cuisine: Southern
- Diet: Gluten Free
Ingredients
Scale
- 4 bone-in chicken thighs (skin-on)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken thighs with paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, melt butter and sauté onion, garlic, and mushrooms until softened.
- Add rice and toast for 1-2 minutes. Stir in chicken broth, heavy cream, and thyme. Bring to a simmer.
- Return chicken to the skillet, cover, and cook on low heat for 20-25 minutes, or until rice is tender and chicken is fully cooked.
- Garnish with fresh parsley and serve warm.
Notes
- Substitute mushrooms with bell peppers for added flavor.
- Use boneless, skinless chicken for a lighter version.
- Adjust seasoning to taste based on preference.
Nutrition
- Serving Size: 1 piece chicken + rice
- Calories: 480
- Sugar: 2g
- Sodium: 680mg
Find it online: https://emiliarecipes.com/smothered-chicken-and-rice-recipe/