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–+ servings

Smothered Chicken with Rice

A comforting dish combining tender chicken thighs with creamy rice, perfect for cozy dinners or special occasions.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Nutrition

Ingredients
  

Ingredients
  • 2 tablespoons olive oil
  • 4 pieces bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley (for garnish)

Equipment

  • Large Skillet

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and black pepper. Sear chicken skin-side down for 5-7 minutes until golden brown, then flip and cook for an additional 5 minutes. Remove chicken and set aside.
  2. In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Stir in rice and toast for 1 minute.
  3. Pour in chicken broth and heavy cream. Add paprika, thyme, and cayenne pepper. Bring to a gentle simmer.
  4. Return chicken thighs to the skillet on top of the rice mixture. Cover and reduce heat to low. Cook for 25-30 minutes until rice is tender and chicken is cooked through. Stir in frozen peas in the last 5 minutes.
  5. Remove from heat and let sit for 5 minutes before serving. Garnish with parsley.

Nutrition

Calories: 540kcalProtein: 30gSodium: 800mg

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