Description
This Delicious Savory Smothered Chicken and Rice recipe combines tender, seasoned chicken thighs with creamy, flavorful rice cooked in a rich broth. Perfect for a comforting one-pan dinner, it features sautéed vegetables, aromatic herbs, and a luscious sauce that makes it an ultimate savory meal loved by families.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 8 ounces sliced mushrooms (optional)
- 3 cloves garlic, minced
Rice and Liquid Ingredients
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon cornstarch
Herbs and Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
Garnish
- Chopped fresh parsley for garnish
Instructions
- Season the Chicken: Pat the chicken thighs dry and season both sides evenly with salt, black pepper, paprika, garlic powder, and onion powder to ensure a well-balanced flavor that will season the meat through cooking.
- Sear the Chicken: Heat olive oil in a large deep skillet over medium-high heat. Add the chicken thighs and sear them for 4 to 5 minutes on each side until golden brown and crispy, then transfer to a plate and set aside to maintain their juices.
- Sauté the Vegetables: In the same skillet, add the sliced onion, green bell pepper, and mushrooms if using. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant, enhancing the dish’s aroma.
- Prepare the Sauce: In a small bowl, whisk the cornstarch into the chicken broth until fully dissolved to prevent lumps. Pour the mixture into the skillet while stirring constantly to combine everything smoothly. Add the heavy cream, dried thyme, dried oregano, and smoked paprika, then bring the sauce to a gentle simmer to meld the flavors and slightly thicken it.
- Add Rice and Combine: Stir the uncooked long-grain white rice into the skillet, evenly dispersing it within the sauce. Carefully nestle the seared chicken thighs back into the skillet, partially submerging them in the liquid to allow for even cooking.
- Simmer Until Cooked: Cover the skillet with a lid, reduce heat to low, and cook for 25 to 30 minutes. This slow simmer will tenderize the rice and chicken fully while allowing the sauce to thicken into a creamy consistency.
- Rest and Garnish: Remove the skillet from heat and let the dish rest, covered, for 5 minutes to allow flavors to settle and the sauce to thicken further. Garnish with freshly chopped parsley before serving to add a bright herbal finish.
Notes
- Boneless chicken thighs or breasts may be used instead, but reduce the cooking time slightly to avoid drying out the meat.
- For extra richness and a velvety texture, add a tablespoon of butter to the sauce at the end of cooking.
- This dish reheats well and tends to thicken further as it rests, making it great for leftovers.
