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Smoky Creamy Smothered Chicken and Rice

A delightful one-pan dish featuring juicy chicken thighs in a rich, smoky, creamy sauce served over fluffy rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika adds smoky flavor
  • 1 cup chicken broth
  • 1 cup heavy cream can substitute with lighter cream or coconut milk
  • 2 cups cooked rice either white or brown
  • to taste salt and pepper
  • for garnish fresh parsley

Method
 

Preparation
  1. Season the chicken thighs with salt and pepper.
  2. In a large skillet over medium heat, add the olive oil.
  3. Once hot, add the chicken thighs and sear for about 5–7 minutes on each side until golden brown. Remove and set aside.
Cooking
  1. In the same skillet, add the diced onion and sauté for 3-4 minutes or until translucent.
  2. Add the minced garlic and smoked paprika, stirring for about 30 seconds until fragrant.
  3. Pour in the chicken broth and bring to a simmer.
  4. Add the heavy cream, stirring to combine. Allow it to simmer for 3-5 minutes until slightly thickened.
  5. Return the chicken to the skillet, spooning some of the sauce over the top. Cover and let it simmer for an additional 10-15 minutes or until the chicken is cooked through.
Serving
  1. Plate the chicken over the cooked rice, drizzle with the remaining sauce, and garnish with fresh parsley.

Notes

For a refreshing side, serve with a crisp green salad or steamed vegetables. Warm crusty bread can be a great addition to soak up the sauce. Adjust timing as necessary to ensure chicken reaches an internal temperature of 165°F.