Creamy Smothered Chicken & Rice

$- 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 2 cups chicken broth (low-sodium recommended) - 1 cup heavy cream - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup frozen peas - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) When you gather your ingredients, it's key to measure them correctly. For the chicken, you want four thighs, which gives you juicy and tender meat. Use one cup of long-grain white rice. This rice cooks well and keeps a nice texture. For the broth, two cups will give your dish the right amount of moisture. The heavy cream adds richness, so make sure to use one cup. When it comes to the onion, chop one medium onion. You need three cloves of garlic, minced to add flavor. A cup of frozen peas adds color and sweetness. For the spices, a teaspoon each of dried thyme and paprika will elevate the dish. Finally, salt and pepper enhance the taste. Use two tablespoons of olive oil for cooking. If you don't have chicken thighs, you can use chicken breasts or drumsticks. Both will work fine. For the rice, brown rice can be a healthy swap, but cook it longer. If you want a lighter option, you can replace heavy cream with half-and-half or coconut milk. If you lack fresh peas, canned peas or even green beans can work. Don't worry if you don't have thyme; oregano or Italian seasoning can be great substitutes. Use any mild oil if you don’t have olive oil, like canola or vegetable oil. Adjust as needed to fit your taste and pantry! {{ingredient_image_2}} First, gather your chicken thighs. I always use boneless and skinless thighs for this dish. They stay juicy and tender. Next, season them well. Use salt, pepper, paprika, and thyme. The spices really boost the flavor. Coat each piece evenly. This step makes a big difference in taste. Now, heat olive oil in a large skillet. Set the heat to medium-high. When the oil shimmers, add the chicken thighs. Sear them for about 5 to 6 minutes on each side. You want them to turn a nice golden-brown color. This step locks in flavors and gives a great texture. Once done, remove the chicken and place it on a plate. In the same skillet, add chopped onion. Sauté for about 3 to 4 minutes. Stir it often until the onion turns soft and translucent. This step brings out the natural sweetness of the onion. After that, add minced garlic. Cook it for just 1 more minute. The garlic will become fragrant. This aroma makes your kitchen come alive! Toasting the rice is simple and fun. First, you add the long-grain white rice to the skillet with the onions and garlic. Stir it well. Let it toast for about two minutes. This step brings out the rice's flavor. You will notice a light, nutty aroma. It is an easy way to make your rice taste better. Next, it’s time for the chicken broth. Pour in two cups of low-sodium chicken broth slowly. As you pour, use a wooden spoon to scrape the bottom of the skillet. This helps lift all those tasty bits stuck to the pan. Bringing this mixture to a gentle simmer is key. The steam will start to rise, and you’ll know it’s almost time to add the chicken back in. After the broth is simmering, return the seared chicken thighs to the skillet. Cover it with a lid and reduce the heat to low. Let it cook for about 20 minutes. This allows the rice to soak up the broth and become tender. After 20 minutes, check if the rice is done. If it feels firm, add a splash of broth or water. Cover it again and cook until the rice is fluffy. This step ensures your dish will be creamy and full of flavor. Pro Tips Choose the Right Chicken: Opt for bone-in chicken thighs for extra flavor and moisture, but if you prefer boneless, ensure they are well-seasoned before cooking. Deglaze the Pan: Always scrape the bottom of the skillet while adding the broth to ensure all the flavorful bits are incorporated into the dish. Monitor Rice Consistency: Check the rice periodically after 20 minutes; add more liquid as needed to achieve a fluffy texture without overcooking. Enhance Creaminess: For an even richer sauce, consider adding a tablespoon of cream cheese along with the heavy cream for added depth. {{image_4}} To make the sauce creamy, pour in one cup of heavy cream. This adds rich flavor. Then, add one cup of frozen peas. Stir gently to mix them well. This step makes the dish colorful and tasty. Now, let the mixture simmer for about five minutes. Simmering helps the sauce thicken. Keep an eye on the pot and stir occasionally. If you want a thicker sauce, you can simmer a bit longer. Before serving, taste the sauce. Adjust the flavor with salt and pepper. This is your chance to make it perfect. Remember, a little change can bring out the best taste. Serve this sauce over the chicken and rice. Enjoy this creamy delight! To get fluffy rice, follow these steps: - Rinse the rice under cold water. This removes extra starch, which can make rice sticky. - Use the right ratio of liquid to rice. For long-grain white rice, a 2:1 ratio of broth to rice works great. - Let the rice rest after cooking. This lets it steam and become fluffier. - Avoid lifting the lid while it cooks. This keeps steam trapped inside. You can boost the flavor of your creamy smothered chicken and rice with these tips: - Add fresh herbs like thyme or rosemary for extra aroma. - Mix in a splash of lemon juice for brightness. - Experiment with spices like cumin or chili powder for a kick. - Stir in grated cheese before serving for extra creaminess. Serve your dish in a deep bowl for a cozy feel. Here are some ideas to make it even better: - Top with freshly chopped parsley for color and flavor. - Pair it with a crisp side salad for balance. - Serve with buttery garlic bread to soak up the sauce. - Add a splash of hot sauce for those who like heat. Enjoy your creamy smothered chicken and rice! Yes, you can use brown rice. However, it takes longer to cook. Brown rice usually needs about 40-45 minutes. You should also use a bit more broth. Add an extra half cup when cooking. This will help make sure the rice gets tender. Keep an eye on it as you cook. To store leftovers, let the dish cool first. Then, place it in an airtight container. You can keep it in the fridge for up to 3 days. If you want to keep it longer, you can freeze it. Put it in a freezer-safe container. It will last for about 2-3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight and reheat on the stove or in the microwave. Creamy Smothered Chicken & Rice pairs well with many sides. A crisp green salad is a great choice. You can also serve buttery garlic bread for a comforting touch. Steamed vegetables like broccoli or green beans add color and nutrition. For a fresh twist, try a fruit salad or roasted veggies. These sides will make your meal even more special. In this post, we explored the ingredients needed for the creamy smothered chicken and rice. We detailed how to prepare the chicken, toast the rice, and create a rich sauce. I shared tips for perfecting your dish, like cooking practices and tasty pairings. Remember, you can substitute rice types and store leftovers easily. Enjoy this dish as a comforting meal any time. Now, you're ready to impress with your cooking skills!$

Creamy Smothered Chicken & Rice

A delicious and comforting dish featuring tender chicken thighs smothered in a creamy sauce served over fluffy rice.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 500 kcal

Ingredients

4 pieces boneless, skinless chicken thighs
1 cup long-grain white rice
2 cups chicken broth (low-sodium recommended)
1 cup heavy cream
1 medium onion, diced
3 cloves garlic, minced
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon paprika
to taste salt and pepper
2 tablespoons olive oil
to taste fresh parsley, chopped (for garnish)

Instructions

In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs generously with salt, pepper, smoked paprika, and dried thyme until well coated.
Once the oil is shimmering, add the seasoned chicken thighs to the skillet. Sear them for about 5-6 minutes on each side, or until they develop a beautiful golden-brown color. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the diced onion. Sauté for about 3-4 minutes, stirring occasionally, until the onions become translucent and softened. Add the minced garlic to the skillet and cook for an additional minute, just until fragrant.
Stir in the long-grain white rice, allowing it to toast lightly with the onion and garlic mixture for about 2 minutes.
Gradually pour in the chicken broth, scraping the bottom of the skillet to deglaze. Bring the mixture to a gentle simmer.
Once simmering, return the seared chicken thighs to the skillet. Cover with a lid, reduce the heat to low, and let it cook for about 20 minutes.
After 20 minutes, remove the lid and check if the rice is cooked through. If it’s still a bit firm, add a splash more broth or water, cover again, and continue cooking until the rice is tender and fluffy.
Pour in the heavy cream and add the frozen peas into the skillet, stirring gently to combine. Let it simmer for another 5 minutes, allowing the sauce to thicken slightly.
Before serving, taste and adjust the seasoning with salt and pepper according to your preference.

Notes

Serve garnished with freshly chopped parsley for a vibrant touch. Pair with a side salad or garlic bread.

Keyword chicken, comfort food, creamy, rice