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Smothered Chicken And Rice Recipe

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Delicious smothered chicken and rice recipe with tender chicken thighs, creamy sauce, and perfectly cooked rice. A comforting classic!

Ingredients

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  • 4 bone-in, skin-on chicken thighs
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 cup whole milk or heavy cream
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 1 tsp paprika
  • Salt and black pepper, to taste
  • 2 tbsp chopped parsley (optional, for garnish)

Instructions

  • Preheat a skillet over medium-high heat and add olive oil. Season chicken thighs with salt, pepper, and paprika.
  • Sear chicken thighs on both sides until golden brown, about 4 minutes per side. Remove and set aside.
  • In the same skillet, sauté onion and garlic until softened. Sprinkle in flour and cook for 1 minute.
  • Gradually whisk in chicken broth and milk, stirring until smooth. Bring to a simmer and season with salt and pepper.
  • Add the uncooked rice to the skillet, stir well, and return the chicken thighs on top. Cover and simmer on low heat for 20-25 minutes, until rice is tender and chicken is cooked through.
  • Garnish with parsley and serve warm.

Notes

  • You can use boneless, skinless chicken thighs or breasts if preferred.
  • Add vegetables like peas or carrots for extra nutrition.
  • Adjust seasoning to your taste.

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