Description
This smothered chicken and rice recipe features juicy, seasoned chicken smothered in a flavorful creamy sauce with perfectly cooked rice. Easy to make and incredibly comforting, this dish is perfect for weeknight dinners or gatherings.
Ingredients
- 4 bone-in, skin-on chicken thighs (or chicken breasts)
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream (or whole milk)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Season the chicken thighs with paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large oven-safe skillet over medium heat. Brown the chicken on both sides, then remove and set aside.
- In the same skillet, melt butter and sauté the onion until soft. Add garlic and cook until fragrant.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream until smooth.
- Add rice to the skillet and stir to combine. Arrange the browned chicken on top of the rice mixture.
- Cover the skillet with a lid or foil and bake for 35–40 minutes, or until the chicken is cooked through and the rice is tender.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Notes
- Use boneless chicken for quicker cooking if preferred.
- Add mushrooms or peas for extra vegetables and flavor.
- Adjust seasonings according to your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 720mg