Description
This Creamy Smothered Chicken and Rice recipe features tender boneless chicken thighs cooked in a rich and velvety sauce with garlic, onions, and Parmesan cheese. The chicken is seared to golden perfection, then simmered with rice in a creamy mixture of chicken broth and heavy cream, creating a comforting, one-pan meal that’s perfect for family dinners.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken thighs
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas (optional)
Grains and Liquids
- 1 cup long grain white rice (uncooked)
- 2 cups chicken broth
- 1 cup heavy cream
Cheese and Garnish
- ½ cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Prepare and Season Chicken: Pat the chicken thighs dry and season evenly with salt, pepper, paprika, and dried thyme to build flavor.
- Sear the Chicken: Heat olive oil and unsalted butter in a large skillet over medium heat. Add the chicken thighs and sear for 4–5 minutes per side until they are golden brown but not fully cooked through. Remove from pan and set aside.
- Sauté Aromatics: In the same pan, add the finely chopped onion and sauté for about 3 minutes until soft and translucent. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Toast the Rice: Stir in the uncooked rice with the onions and garlic, toasting it for 1–2 minutes to enhance its nutty flavor.
- Add Liquids and Return Chicken: Pour in the chicken broth and heavy cream, stirring to combine. Nestle the seared chicken thighs back into the rice mixture.
- Simmer: Cover the pan, reduce heat to low, and cook for 20–25 minutes, or until the rice is tender and the chicken is cooked through.
- Stir in Cheese and Peas: Once the rice and chicken are done, stir in the grated Parmesan cheese and frozen peas (if using), allowing the cheese to melt and peas to warm through.
- Rest and Serve: Remove the lid and let the dish sit uncovered for 5 minutes. Garnish with chopped fresh parsley before serving for a fresh, vibrant finish.
Notes
- You can substitute boneless chicken breasts if preferred, but thighs provide more flavor and moisture.
- For a lighter version, replace heavy cream with half-and-half.
- Ensure not to overcook the chicken during searing as it will finish cooking during simmering.
- If you prefer a thicker sauce, reduce the amount of chicken broth slightly.
- Add other vegetables like mushrooms or bell peppers for variation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 160mg
