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Smothered Chicken and Rice: Easy One-Pan Comfort Dinner Recipe

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This hearty, family-friendly smothered chicken and rice is a one-pan comfort food classic featuring juicy chicken thighs, fluffy rice, and a creamy, savory sauce. Perfect for busy weeknights or cozy Sundays, it’s endlessly adaptable and sure to become a staple in your kitchen.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • 1 cup long-grain white rice (jasmine or basmati preferred)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream (optional)
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • Fresh parsley, chopped (for serving, optional)
  • Lemon wedges (for serving, optional)

Instructions

  1. Pat chicken thighs dry with paper towels. Sprinkle both sides with salt, pepper, smoked paprika, and thyme. Rub the spices in gently and let sit at room temperature for about 10 minutes.
  2. Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and cook for 4-5 minutes per side until golden brown. Remove chicken to a plate.
  3. In the same pan, add chopped onion, carrot, and celery. Sauté for about 3 minutes, scraping up any browned bits. Add minced garlic and cook for another 1-2 minutes until fragrant.
  4. Stir in rice and toast for 1 minute. Pour in chicken broth, scraping the bottom of the pan to loosen any stuck bits.
  5. Nestle browned chicken thighs on top of the rice, skin-side up. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 25-30 minutes, until rice is tender and chicken is cooked through (internal temp should be 165°F).
  6. Remove pan from heat. Stir in heavy cream (if using). Gently fluff rice and spoon sauce over chicken.
  7. Let rest, uncovered, for 5 minutes. Garnish with fresh parsley and serve with lemon wedges if desired.

Notes

For a dairy-free version, omit the cream or use full-fat coconut milk. Brown rice can be substituted—add 1/2 cup more broth and increase cook time by 15-20 minutes. Add extra veggies like mushrooms, bell peppers, or peas for variety. Letting the chicken rest before serving helps the flavors meld. Leftovers keep well and can be frozen for up to 2 months.

Nutrition

Keywords: smothered chicken, chicken and rice, one-pan dinner, comfort food, easy chicken recipe, skillet chicken, family dinner, creamy chicken and rice, weeknight meal, gluten-free option

Find it online: https://tempotaste.com/smothered-chicken-and-rice-easy-one-pan-comfort-dinner-recipe/