Description
This creamy chicken and rice recipe is a one-pan meal that’s comforting, flavorful, and easy to make. Tender chicken thighs are simmered with aromatic vegetables, rice, and a creamy sauce for a satisfying dinner.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tsp sea salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1 1/2 cups long grain white rice
- 4 cups low sodium chicken broth
- 1/2 cup heavy cream
- 2 Tbsp fresh parsley, chopped (optional)
Instructions
- Season chicken thighs on both sides with salt and pepper.
- Heat a large skillet or Dutch oven over medium-high heat and add olive oil. Sear chicken thighs skin-side down for 5–6 minutes until golden brown, then flip and cook another 3 minutes. Remove from pan and set aside.
- In the same pan, reduce heat to medium and add butter. Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in the rice, coating it in the vegetable mixture.
- Pour in chicken broth and bring to a simmer. Nestle chicken thighs on top, skin-side up.
- Reduce heat to low, cover, and simmer for 20–25 minutes or until rice is tender and chicken is cooked through (internal temp 175˚F).
- Remove chicken to a plate. Stir in the heavy cream and simmer uncovered for 3–5 minutes to thicken slightly.
- Return chicken to the pan and garnish with chopped parsley if desired. Serve warm.
Notes
- Use bone-in, skin-on thighs for maximum flavor and tenderness.
- You can substitute brown rice but adjust the cooking time and liquid accordingly.
- Leftovers store well in the fridge for up to 3 days.
- Don’t skip searing the chicken—it adds flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg