Smothered Chicken Skillet with Parmesan Rice

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The combination of tender, juicy chicken thighs smothered in a creamy, flavorful sauce atop a bed of savory rice creates a dish that’s pure comfort in every bite. The rich, golden sauce is perfectly balanced with the earthiness of the thyme and the subtle smokiness from the paprika, elevating each component of the meal.

  1. Ingredients:
  • 4 bone-in chicken thighs (skin-on or skinless)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice
  • 2 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 2 tablespoons butter
  • Fresh parsley for garnish

Directions:

  1. Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, and smoked paprika. Brown the chicken thighs in the skillet for about 4-5 minutes per side until golden. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until softened and fragrant.
  3. Stir in the rice and cook for 1-2 minutes, allowing it to lightly toast and absorb the flavors.
  4. Pour in the chicken broth and bring to a simmer. Add the thyme, salt, and pepper to taste.
  5. Place the chicken thighs back into the skillet, skin-side up, on top of the rice. Cover and reduce the heat to low. Let the chicken cook for 25-30 minutes until the rice is tender and the chicken is cooked through.
  6. Stir in the heavy cream and Parmesan cheese, making a rich sauce. Let it simmer for 3-5 minutes until the sauce is smooth and creamy.
  7. Add the butter and stir until melted. Adjust seasoning with salt and pepper.
  8. Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 550 kcal | Servings: 4 servings

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