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A plate of golden seared chicken thighs smothered in white onion gravy over a bed of white rice
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Creamy Smothered Chicken Rice

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 620kcal

Ingredients

  • 4 boneless skinless chicken thighs
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth, divided
  • 1 cup heavy cream
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic , minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon sal t
  • 0.5 teaspoon black pepper
  • 1 teaspoon paprik a
  • 0.5 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Season the chicken thighs on both sides with salt, black pepper, and paprika.
  • Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 to 6 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
  • In the same skillet, melt the butter. Add the sliced onions and sauté for 5 to 7 minutes until softened and lightly caramelized.
  • Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.
  • Pour in 1 cup of chicken broth and the heavy cream. Bring to a gentle simmer while scraping the bottom of the pan to incorporate the browned bits.
  • Return the chicken to the skillet, reduce heat to low, and simmer for 10 minutes until the sauce thickens.
  • Meanwhile, combine the rice and the remaining 1 cup of chicken broth (plus 1 cup water) in a medium saucepan. Bring to a boil, then cover and simmer on low for 15 minutes or until liquid is absorbed.
  • Fluff the rice with a fork and plate it. Top with a chicken thigh and a generous amount of the creamy onion gravy.
  • Garnish with fresh chopped parsley before serving.