Description
This Smothered Chicken and Rice is a delicious one-pan meal featuring juicy chicken thighs cooked in a creamy, savory sauce with perfectly seasoned rice. With simple ingredients and minimal prep, this comforting dish is perfect for a busy weeknight or a cozy weekend meal.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- Salt and pepper, to taste
- 1 tsp paprika
- 1 tbsp olive oil
- 1 cup long-grain rice (uncooked)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 cup milk (or heavy cream for a richer sauce)
- 1/2 cup shredded cheddar cheese
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/4 tsp black pepper
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Season the chicken thighs with salt, pepper, and paprika on both sides.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3–4 minutes on each side, or until golden brown. Remove chicken and set aside.
- In the same skillet, add the diced onion and cook until softened, about 2–3 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Stir in the rice, coating it with the onion mixture. Add chicken broth, milk, thyme, parsley, and black pepper. Stir to combine, then bring the mixture to a gentle simmer.
- Place the chicken thighs on top of the rice mixture, skin-side up. Cover the skillet with a lid or foil.
- Transfer the skillet to the preheated oven and bake for 35–40 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the skillet from the oven, uncover, and sprinkle shredded cheddar cheese over the chicken and rice. Return to the oven for an additional 5 minutes, or until the cheese melts.
- Garnish with chopped fresh parsley if desired, and serve warm.
Notes
- For a touch of extra flavor, add a splash of white wine to the broth mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- If you prefer a bit of crunch, top with fried onions before serving.