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Golden seared chicken thighs nestled in a bed of creamy white rice with fresh parsley garnish
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Creamy Smothered Chicken and Rice

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 servings
Calories: 685kcal

Ingredients

  • 4 bone -in, skin-on chicken thighs (approximately 1.5 lbs)
  • 1.5 cups long -grain white rice, rinsed until water runs clear
  • 2 tablespoons all -purpose flour
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic , minced
  • 3 cups low -sodium chicken broth
  • 0.5 cup heavy cream
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt, plus more to taste
  • 0.5 teaspoon cracked black pepper
  • 2 tablespoons fresh Italian parsley, chopped

Instructions

  • Pat chicken thighs dry with paper towels. In a small ramekin, combine salt, pepper, smoked paprika, garlic powder, and onion powder. Season both sides of the chicken thoroughly with the spice blend.
  • Lightly dredge the skin side of the chicken in 1 tablespoon of the flour, shaking off any excess.
  • Heat olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 6-7 minutes until the skin is deep golden and crispy. Flip and sear the bottom for 3 minutes. Remove chicken to a plate and set aside.
  • Reduce heat to medium. Add the remaining 1 tablespoon of butter to the rendered fat in the pan. Sauté the diced onion for 4-5 minutes until translucent and soft.
  • Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle the remaining 1 tablespoon of flour over the onions and stir for 1 minute to cook out the raw flour taste.
  • Add the rinsed rice to the pan and stir for 2 minutes to toast the grains and coat them in the fat/flour mixture.
  • Slowly pour in the chicken broth while scraping the bottom of the pan with a wooden spoon to deglaze and incorporate the fond into the sauce.
  • Bring the liquid to a light boil, then nestle the chicken thighs back into the pan on top of the rice, skin-side up. Reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes until the rice is tender and the chicken's internal temperature reaches 165°F (74°C).
  • Remove the chicken thighs briefly. Stir the heavy cream into the rice mixture until a creamy, gravy-like consistency is achieved. Taste and adjust seasoning with salt and pepper.
  • Place the chicken back on top of the creamy rice. Garnish with chopped parsley and serve immediately.