Creamy Smothered Chicken and Rice Skillet
A warm, creamy dish perfect for weeknight dinners, combining chicken thighs, rice, and a delicious cream broth.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in or boneless depending on preference.
- 2 cups white rice Use rice that absorbs liquid well.
- 1 cup chicken broth
- 1 cup heavy cream For a richer flavor.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions
Cooking
- In a large skillet, heat olive oil over medium heat. Season chicken thighs with salt and pepper, then sear them until golden brown on both sides, about 5-7 minutes per side. Remove chicken and set aside.
- In the same skillet, add diced onion and minced garlic. Sauté until onions are translucent.
- Add the chicken broth and bring to a simmer. Stir in heavy cream and return the chicken to the skillet.
- Add the rice and cover. Cook for about 20-25 minutes on low heat, or until the rice is cooked and has absorbed the liquid.
- Adjust seasoning if needed and garnish with parsley before serving. Enjoy your meal!
Notes
Once the rice is in, do not peek. If your sauce seems too thin, simmer uncovered for five minutes. For a bright touch, squeeze lemon at the end.