Description
Smothered Chicken and Rice is a comforting, one-pan meal featuring tender, juicy chicken thighs nestled in creamy, flavorful rice. Perfect for weeknight dinners, it’s easy to prepare and brings the whole family to the table.
Ingredients
6 bone-in, skin-on chicken thighs
1 tsp salt, divided
1/2 tsp freshly ground black pepper
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup long-grain white rice, uncooked
2 cups chicken broth
1 cup heavy cream
1 tsp paprika
1/2 tsp dried thyme
1 cup frozen peas (optional)
Instructions
1. Preheat oven to 375°F. Pat chicken dry and season with salt and pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down 5-7 minutes until golden, then flip 3 minutes. Remove chicken and set aside.
3. Reduce heat to medium. Add onion and cook 3-4 minutes until soft. Add garlic and cook 30 seconds.
4. Stir in uncooked rice for 1 minute to toast.
5. Pour in chicken broth and heavy cream. Add paprika and thyme, scraping browned bits from the skillet.
6. Nestle chicken into the rice mixture. Transfer skillet to oven and bake 25-30 minutes until chicken is cooked through and rice is tender.
7. If using frozen peas, stir in during last 5 minutes of baking. Let rest 5 minutes before serving.
Notes
Pat chicken dry before searing for crispy skin.
Use an oven-safe skillet, cast iron recommended.
Toast rice to prevent gumminess.
Optional: deglaze pan with white wine before adding broth.
Check chicken reaches 165°F internally.
Store leftovers in airtight container in fridge up to 4 days; freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course, Chicken, Comfort Food
- Method: Sear and Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 145 mg