Smothered Chicken and Rice is the ultimate comfort food that combines tender, flavorful chicken with a creamy, rich sauce and perfectly cooked garlic rice. The chicken thighs are seared until golden and then simmered in a luscious, savory sauce made with Dijon mustard, thyme, and heavy cream. This dish offers a hearty and satisfying meal that is sure to please the whole family.
- Ingredients:
- For the Chicken:
- 4 bone-in, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
- For the Sauce:
- 1 tablespoon butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped (for garnish)
- For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter
- 1 garlic clove, minced
- Salt to taste
- Heat olive oil in a large skillet over medium heat. Season the chicken thighs with paprika, garlic powder, onion powder, dried thyme, salt, and pepper.
- Add the chicken thighs to the skillet and cook for 6-7 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F/75°C). Remove the chicken from the skillet and set aside.
- In the same skillet, melt butter and sauté the chopped onion until soft and translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds.
- Stir in the chicken broth, heavy cream, Dijon mustard, and dried thyme. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
- Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top. Cover and simmer for 15 minutes, allowing the sauce to thicken and the chicken to reheat.
- While the chicken simmers, cook the rice: In a medium saucepan, melt butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
- Add the rice to the saucepan and stir to coat it in the butter. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
- Serve the chicken thighs on a bed of garlic rice, smothered with the creamy sauce. Garnish with fresh parsley before serving.
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 480 kcal per serving
Servings: 4 servings#smotheredchicken #chickenandrice #comfortfood #chickenrecipe #garlicrice #creamychicken #homemadechicken #easyrecipes #soulfood #chickendinner #dinnerideas #familymeals #onepanmeal #creamyrecipes #weeknightdinner - For the Chicken: