Description
This smothered chicken and rice recipe is a comforting Southern-inspired dish that combines juicy chicken thighs with creamy, flavorful rice. Perfect for a cozy family dinner or a gathering with friends.
Ingredients
Scale
Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Rice:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2¼ cups chicken broth, low sodium
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Finishing Touches:
- ½ cup heavy cream
- ½ cup shredded sharp cheddar cheese (optional)
- Chopped parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sear the chicken: Season chicken thighs with salt, pepper, and paprika. Sear in a skillet until golden brown. Set aside.
- Cook the rice: Sauté onion, garlic, and rice. Add thyme, salt, pepper, and broth. Place chicken on top and bake for 35–40 minutes.
- Finish the dish: Stir in cream and cheese. Let rest before serving. Garnish with parsley.
Notes
- For extra richness, substitute half the broth with cream of chicken soup.
- You can also add mushrooms or peas to the rice before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg
