Description
This Smothered Chicken and Rice recipe features tender bone-in, skin-on chicken thighs cooked to golden perfection atop a creamy, flavorful bed of rice infused with garlic, onion, and herbs. Baked together in one skillet, this comforting Southern-inspired dish delivers rich, savory flavors and a satisfying texture, perfect for an easy weeknight dinner or cozy weekend meal.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
Rice and Aromatics
- 1 cup long-grain white rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
Liquids and Finishing Touches
- 2 1/4 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat and Season: Preheat your oven to 375°F (190°C). Season the chicken thighs evenly with salt, black pepper, garlic powder, onion powder, and paprika to ensure flavorful meat.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Place the chicken thighs skin-side down and sear for about 5 to 6 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the butter. Add diced onion and minced garlic, sautéing gently until soft and fragrant, about 3 to 4 minutes. This will build the flavor base for the rice.
- Toast the Rice: Stir in the uncooked rice and dried thyme into the skillet with the sautéed aromatics. Cook for about 1 minute, stirring frequently, to lightly toast the rice and enhance its nutty flavor.
- Add Liquids: Pour in the chicken broth and heavy cream, stirring well to combine all ingredients into a creamy mixture.
- Assemble and Bake: Nestle the seared chicken thighs back onto the rice mixture, skin-side up, spreading them evenly in the skillet. Cover the skillet with a lid or aluminum foil to trap moisture and bake in the preheated oven for 35 to 40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
- Rest and Garnish: Remove the skillet from the oven and let it rest uncovered for 5 minutes to allow flavors to settle. Sprinkle the top with chopped fresh parsley if desired before serving.
Notes
- For extra flavor and variety, try using a mix of chicken thighs and drumsticks.
- You can substitute heavy cream with half-and-half for a lighter, less rich version of the dish.
- This smothered chicken pairs beautifully with steamed green beans or a simple fresh salad for a balanced meal.
