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Smothered Chicken And Rice Recipe

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This smothered chicken and rice recipe is a delicious and hearty one-pot meal featuring tender chicken, creamy sauce, and fluffy rice. Perfect for busy weeknights or a comforting family dinner.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 1 cup mushrooms, sliced (optional)
  • 1/2 cup heavy cream
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil or butter
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Season chicken thighs with paprika, onion powder, salt, and pepper.
  3. Heat olive oil in a large oven-safe skillet. Sear the chicken thighs skin-side down until golden brown. Flip and cook for another 2 minutes. Remove and set aside.
  4. In the same skillet, sauté onions, garlic, and mushrooms until softened.
  5. Add rice, stirring to coat it in the juices. Pour in chicken broth and stir well.
  6. Return chicken to the skillet, placing it on top of the rice. Cover the skillet with a lid or foil.
  7. Bake in the oven for 25-30 minutes, or until rice is tender and chicken is cooked through.
  8. Remove from the oven and stir in heavy cream. Garnish with parsley before serving.

Notes

  • For extra flavor, use bone-in chicken breasts or thighs.
  • Add vegetables like carrots or peas for more nutrition.
  • Leftovers can be stored in the refrigerator for up to 3 days.

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