Description
A creamy smothered chicken and rice dish made in one pan with tender chicken, fluffy rice, and a rich, velvety sauce. Perfect for a cozy family dinner or an easy weeknight meal.
Ingredients
- 4 chicken thighs or breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Season the chicken with salt, pepper, and paprika.
- In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.
- Sear the chicken until golden brown on both sides. Remove and set aside.
- In the same skillet, sauté chopped onions and garlic until fragrant.
- Stir in flour to create a roux and cook for 1–2 minutes.
- Gradually add chicken broth and heavy cream, stirring constantly until a smooth sauce forms.
- Add rice to the skillet and stir to coat in the sauce.
- Return the chicken to the pan, nestling it into the rice.
- Cover and simmer on low heat for 20–25 minutes, or until the rice is tender and chicken is fully cooked.
- Garnish with parsley and serve hot.
Notes
- Use boneless chicken thighs for extra tenderness.
- Swap heavy cream with coconut milk for a dairy-free option.
- Add vegetables like peas, carrots, or spinach for extra nutrition.
- Spice it up with cayenne pepper or red pepper flakes.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg
