Description
A comforting and flavorful one-pot meal, this Smothered Chicken and Rice dish features tender chicken thighs nestled in a bed of seasoned rice, cooked to perfection in a savory broth with vegetables and a creamy finish.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Rice:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2½ cups chicken broth, low sodium
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ cup heavy cream
- ½ cup shredded cheddar cheese (optional)
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sear the chicken: Season the chicken thighs with salt, pepper, garlic powder, and paprika. Sear in a skillet until golden, then set aside.
- Cook the vegetables: In the same skillet, cook onion, bell pepper, and garlic until softened.
- Add rice and broth: Stir in rice, thyme, and parsley, then pour in the chicken broth.
- Bake: Nestle the chicken on top of the rice, cover, and bake for 35–40 minutes.
- Finish and serve: Stir in cream and cheese, garnish with parsley, and serve warm.
Notes
- You can use boneless thighs or chicken breasts, adjusting cooking time.
- Additional vegetables like mushrooms or carrots can be added for more variety.
- Brown rice can be substituted with adjustments to liquid and bake time.
- 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: 3g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 140mg
