One-Pan Creamy Smothered Chicken and Rice
A comforting one-pan dish featuring creamy flavors and juicy chicken, perfect for busy evenings and family meals.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs Seasoned before cooking.
- 1 cup long-grain white rice Used as the base.
- 1 medium onion, diced Enhances flavor.
- 3 cloves garlic, minced Adds aroma and taste.
- 2 cups chicken broth Used for cooking rice.
- 1 cup heavy cream For creaminess.
- 1 teaspoon paprika For added flavor.
- 1 teaspoon Italian seasoning Brings herbal notes.
- to taste Salt and pepper For seasoning.
- to taste Olive oil for cooking For searing.
Optional Garnish
- to taste fresh parsley For garnish.
Instructions
Preparation
- Season the chicken thighs with salt, pepper, paprika, and Italian seasoning.
Cooking
- In a large skillet, heat olive oil over medium-high heat.
- Add the chicken thighs and sear for about 5-6 minutes on each side until golden brown. Remove from skillet and set aside.
- In the same skillet, add diced onions and sauté for about 3-4 minutes until translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in the rice, then pour in the chicken broth and heavy cream.
- Return the chicken thighs to the skillet, spooning some liquid over them.
- Bring to a gentle simmer, cover the skillet, and reduce the heat to low. Cook for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
- Fluff the rice with a fork and serve warm, garnished with fresh parsley if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat gently, adding a splash of chicken broth or cream to loosen the sauce.