Description
A cozy, one-pan smothered chicken and rice recipe that brings all the comfort of Sunday supper in under 45 minutes. Creamy, savory, and totally satisfying.
Ingredients
4 boneless chicken thighs
1 cup long-grain white rice
1 small yellow onion, chopped
3 garlic cloves, minced
2 tbsp olive oil or butter
2 cups chicken broth (low sodium)
1/2 tsp paprika
1/2 tsp dried thyme
Salt and pepper to taste
Optional: chopped celery, carrots, or parsley
Instructions
Season chicken thighs with salt, pepper, paprika, and thyme.
In a deep skillet, heat oil over medium heat. Sear chicken until golden brown on both sides. Remove and set aside.
In the same skillet, sauté chopped onion and garlic until soft and fragrant.
Stir in rice and toast for 1–2 minutes.
Add warm chicken broth and return chicken to the skillet.
Cover and simmer on low heat for 20–25 minutes, until rice is tender.
Let rest covered for 5 minutes, then fluff rice and serve.
Notes
Use warm broth to help the rice cook evenly.
You can add a splash of cream or coconut milk for extra richness.
Swap chicken thighs for bone-in if you want deeper flavor (increase cook time)
- Prep Time: 10min
- Cook Time: 30min
- Category: Dinner
- Method: One Pot
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 65mg