Delicious smothered chicken and rice recipe with tender chicken thighs, creamy sauce, and perfectly cooked rice. A comforting classic!
Author:Eliana Recipes
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
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.