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Creamy Smothered Chicken and Rice

A comforting and flavorful dish featuring golden seared chicken, a creamy sauce clinging to rice, and a medley of aromatic ingredients for a satisfying family meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 4 pieces boneless, skin-on chicken thighs Or breasts if you prefer thinner cuts; thighs give more flavor and tenderness.
  • Kosher salt and freshly ground black pepper to taste.
Cooking Fat and Aromatics
  • 2 tablespoons olive oil or vegetable oil
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced Swap for leeks for a sweeter tone.
  • 3 cloves garlic, minced Or 1 teaspoon garlic powder in a pinch.
Rice and Liquid
  • 1 cup long-grain white rice, rinsed until water runs clear Brown rice works; increase liquid and cook longer.
  • 2.5 cups low-sodium chicken broth Vegetable stock makes it vegetarian-ish with mushrooms instead of chicken.
  • 1/2 cup heavy cream or half-and-half For a lighter option, use plain Greek yogurt stirred in off the heat.
Herbs and Optional Ingredients
  • 1 teaspoon dried thyme Or 1 tablespoon fresh thyme leaves.
  • 1 cup frozen peas or chopped spinach Optional, for color and nutrition.
  • 1/4 cup grated Parmesan cheese Optional, for a touch of umami.
  • A squeeze of lemon or a splash of white wine Optional to brighten the sauce.

Method
 

Preparation
  1. Pat chicken dry, season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering. Add chicken skin-side down. Cook 5 to 7 minutes until skin is deeply golden and releases from the pan; flip and cook 3 minutes more. Transfer to a plate.
  2. Reduce heat to medium and add butter to the skillet. When it melts and begins to foam, add sliced onion. Sauté until soft and caramelized at the edges, about 8 minutes. Stir in garlic and cook for 30 seconds until fragrant.
  3. Add rinsed rice to the skillet and toss to coat in butter and onion juices for 1 to 2 minutes. Pour in a splash of white wine or 2 tablespoons of water to deglaze, scraping browned bits into the rice.
  4. Pour in chicken broth, heavy cream, and thyme. Stir, bring to a simmer, and nestle the seared chicken back into the pan, skin-side up. Reduce heat to low, cover, and cook for 18 to 20 minutes until rice is tender and chicken reaches 165 degrees Fahrenheit.
  5. Remove the lid, stir in frozen peas or spinach and Parmesan if using, and let sit uncovered for 2 to 3 minutes until wilted and cheese is melted.
  6. Taste and adjust salt, pepper, and a squeeze of lemon if desired.
  7. Let the dish rest for 5 minutes off the heat before serving.

Notes

Store in an airtight container up to 4 days. Rice will absorb more liquid; loosen with a splash of broth or milk when reheating. Can be frozen in portions for up to 3 months.