Description
This Smothered Chicken and Rice recipe is a comforting one-pot Southern American classic featuring crispy, seasoned chicken thighs nestled over creamy, herb-infused rice. The rich combination of sautéed vegetables, tender chicken, and a luscious sauce made from chicken broth and heavy cream makes it a satisfying and flavorful main course perfect for weeknight dinners or meal prep.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
Rice and Liquids
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup heavy cream
Spices and Extras
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup shredded cheddar cheese (optional)
- Chopped fresh parsley for garnish
Instructions
- Season the Chicken: Pat the chicken thighs dry and season them evenly with salt, black pepper, and paprika to enhance flavor.
- Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook until the skin is golden and crispy, about 4 to 5 minutes. Flip and sear the other side for 3 to 4 minutes before transferring the chicken to a plate.
- Sauté Vegetables: Reduce heat to medium. In the same pan, add the diced onion and bell pepper, cooking until softened, about 3 minutes. Stir in the minced garlic and sauté for another 30 seconds to release its aroma.
- Add Rice and Liquids: Stir the rice into the vegetables to coat it in the flavorful oil. Pour in the chicken broth followed by the heavy cream. Add dried thyme, garlic powder, and optional cayenne pepper, mixing well to evenly distribute the spices.
- Simmer with Chicken: Nestle the seared chicken thighs skin-side up on top of the rice mixture. Bring everything to a gentle simmer, cover the pan, reduce heat to low, and let cook for 25 to 30 minutes until the rice is tender and the chicken is fully cooked.
- Rest and Garnish: Remove the pan from heat and let it rest, covered, for 5 minutes. If desired, sprinkle shredded cheddar cheese on top while hot and allow it to melt slightly. Garnish with chopped fresh parsley before serving.
Notes
- You can substitute boneless chicken thighs or breasts, but reduce the cooking time slightly to avoid overcooking.
- For an extra touch of richness, stir in a tablespoon of butter into the rice mixture just before serving.
- This dish reheats well, making it excellent for leftovers and meal preparation.
