Smothered Chicken and Rice
A comforting dish featuring tender chicken thighs in a creamy sauce served over fluffy rice, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 4 pieces bone-in (skin-on chicken thighs)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 2 tbsp olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 piece bell pepper (diced)
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cups cooked white rice
- 2 tbsp chopped parsley (for garnish)
Instructions
Preparation
- Season the chicken thighs with salt, pepper, and paprika.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5-6 minutes per side. Remove from skillet and set aside.
- In the same skillet, add the chopped onion and bell pepper. Sauté until soft, about 4-5 minutes.
- Stir in minced garlic and cook for another minute.
- Sprinkle flour over the vegetable mixture and stir to combine. Cook for a minute to cook off the raw flour taste.
- Gradually add chicken broth, stirring constantly to avoid lumps. Then add heavy cream, thyme, onion powder, and garlic powder.
- Return the chicken to the skillet. Lower the heat and simmer for 30 minutes, allowing the chicken to cook through and flavors to meld.
- Serve the chicken over cooked rice and garnish with chopped parsley.
Notes
Add a splash of lemon juice for a zesty kick. Customize by including your favorite vegetables such as carrots or peas. Serve with crusty bread to soak up the creamy sauce.