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Smothered Chicken and Rice

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Juicy pan-seared chicken thighs nestled in creamy, seasoned rice—this dish is the ultimate comfort food for weeknights or Sunday dinner.

Ingredients

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  • 4 bone-in, skin-on chicken thighs (or boneless if preferred)
  • Salt & pepper to taste
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice (uncooked)
  • 2 cups chicken broth (or stock)
  • 1/2 cup heavy cream (or whole milk for lighter version)
  • 1 teaspoon dried thyme (or Italian seasoning)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Fresh parsley or green onions, chopped (for garnish)

Instructions

  1. Season chicken with salt, pepper, and paprika.
  2. In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat. Sear chicken skin-side down until golden (about 4–5 minutes per side). Remove and set aside.
  3. In the same skillet, add diced onion and garlic. Sauté for 2–3 minutes until fragrant.
  4. Stir in uncooked rice and toast for 1 minute. Add chicken broth, heavy cream, thyme, onion powder, and garlic powder. Stir to combine.
  5. Nestle the seared chicken thighs back into the rice mixture, skin side up. Cover and reduce heat to low. Simmer for 25–30 minutes, or until rice is tender and chicken is fully cooked (internal temp should reach 165°F).
  6. Remove from heat. Let rest for 5 minutes. Garnish with chopped parsley or green onions and serve warm.

Notes

  • Use boneless chicken thighs for faster cooking.
  • Add 1/2 cup frozen peas, mushrooms, or carrots for extra flavor and texture.
  • Make it dairy-free by swapping cream for extra broth and a bit of coconut milk.

Nutrition

Find it online: https://easyfoodflash.com/smothered-chicken-and-rice/