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Smothered Chicken and Rice

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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

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.

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