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Smothered Chicken and Rice

A close-up of a bowl of smothered chicken and rice, topped with fresh parsley.
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A creamy, comforting one-pan chicken and rice dish perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup uncooked long-grain white rice
  • 2.5 cups chicken broth
  • 1 teaspoon dried thyme
  • 0.5 teaspoon paprika
  • 0.25 cup heavy cream
  • 0.25 cup chopped fresh parsley

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in uncooked rice, chicken broth, dried thyme, and paprika. Bring to a boil.
  5. Return the browned chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
  6. Stir in heavy cream and chopped parsley. Cook for 1-2 minutes more until heated through.
  7. Serve immediately.

Notes

  • For a gluten-free option, ensure your chicken broth is gluten-free.
  • You can add other vegetables like peas or carrots along with the onion.
  • This dish is a great example of why meal planning can save you time during the week.

Nutrition

Find it online: https://cutcooktaste.com/smothered-chicken-and-rice/