Description
Indulge in a comforting and flavorful Southern classic with this Smothered Chicken and Rice recipe. Tender chicken thighs cooked to perfection atop creamy, herb-infused rice, all in one savory dish.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup heavy cream
- 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
For the Chicken:
For the Rice:
Instructions
- Season the Chicken: Season the chicken thighs with salt, pepper, and paprika.
- Sear the Chicken: Heat olive oil in a skillet, sear chicken until golden, then transfer to a plate.
- Sauté Vegetables: In the same pan, sauté onion and bell pepper, then add garlic.
- Cook Rice: Stir in rice, broth, cream, thyme, garlic powder, and cayenne. Place chicken on top and simmer.
- Finish and Serve: Remove from heat, let rest, sprinkle with cheese if desired, and garnish with parsley.
Notes
- You can use boneless thighs or breasts with adjusted cooking times.
- For extra richness, add a tablespoon of butter at the end.
- This dish is great for meal prep as it reheats well.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 520
- Sugar: 3g
- Sodium: 590mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 125mg