Description
There’s something undeniably comforting about creamy smothered chicken and rice. This one-pan recipe delivers tender chicken thighs in velvety garlic cream sauce over fluffy rice – ready in 50 minutes!
Ingredients
Chicken:
• 2 lbs boneless chicken thighs (or breasts)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 2 tbsp olive oil
Sauce:
• 2 tbsp butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp salt (to taste)
• 1/2 tsp black pepper
• 1 tsp cornstarch + 1 tbsp water (optional)
Rice:
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth or water
Instructions
1. Pat chicken dry. Mix salt, pepper, garlic powder, onion powder, paprika. Rub on chicken. Heat oil in large skillet over medium-high. Sear 4-5 mins per side until golden. Remove.
2. Melt butter in same skillet. Add onion; cook 3 mins. Add garlic 30 seconds.
3. Add broth (scrape bits). Stir in cream, thyme, parsley, seasonings. Simmer 5 mins. Thicken with cornstarch if needed.
4. Rinse rice. Boil broth/water, add rice, cover, low 15 mins. Rest 5 mins, fluff.
5. Nestle chicken in sauce. Cover, simmer 10-15 mins (165°F).
6. Serve rice topped with chicken & sauce. Garnish parsley.
Notes
Pro Tips:
• Bone-in thighs = extra flavor (+5 mins cook time)
• Add mushrooms/spinach step 3
• Spice: red pepper flakes
• Lighter: half-and-half
Storage: Fridge 3 days, freeze sauce 2 months
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6th recipe
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg