Smothered Chicken and Rice
A heartwarming dish featuring juicy chicken thighs in a creamy sauce served over fluffy white rice, perfect for family gatherings or cozy dinners.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in or boneless thighs can be used.
- 1 cup white rice Use long-grain or jasmine rice for best results.
- 2 cups chicken broth Low-sodium broth is recommended.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 piece onion, diced Yellow or white onion works well.
- 2 cloves garlic, minced Fresh garlic enhances flavor.
- 1 teaspoon paprika
- to taste Salt and pepper Adjust according to preference.
- 2 tablespoons olive oil Use for searing the chicken.
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat.
- Season chicken thighs with salt, pepper, and paprika, then sear them in the skillet until golden brown on both sides. Remove chicken and set aside.
- In the same skillet, add diced onion and garlic; sauté until translucent.
Cooking
- Stir in heavy cream and chicken broth, bringing it to a simmer.
- Return chicken thighs to the skillet, reduce heat to low, cover, and let simmer for about 20-25 minutes until chicken is cooked through.
- Meanwhile, cook rice according to package instructions.
Serving
- Serve the smothered chicken over fluffy white rice.
Notes
For extra creaminess, you can add more heavy cream or some cream cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.