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Creamy Smothered Chicken and Rice

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A comforting one-pot meal featuring tender chicken thighs in a creamy sauce served over fluffy rice, perfect for family dinners and gatherings.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup white wine
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 1/2 cup grated parmesan cheese
  • Fresh parsley, chopped
  • 2 cups long grain white rice
  • 4 cups water or chicken broth
  • 1 tablespoon butter
  • 1 teaspoon salt

Instructions

  1. Season the chicken thighs with salt, pepper, paprika, and garlic powder.
  2. Brown the chicken thighs in olive oil over medium-high heat for about 5-7 minutes until the skin is crispy.
  3. Sauté the diced onion and mushrooms for about 5 minutes until translucent, and add minced garlic for another minute.
  4. Create the sauce base by melting butter and stirring in flour to make a roux.
  5. Add white wine to deglaze the pan, then mix in chicken broth, heavy cream, thyme, and bay leaf; let simmer for about 5 minutes.
  6. Combine the browned chicken with the sauce and let it simmer gently.
  7. Cook the rice in a separate pot with water (or broth), butter, and salt until tender.
  8. Finish the dish by stirring in grated parmesan cheese until melted and creamy.
  9. Serve the chicken with the rice, drizzled with sauce, and garnish with parsley.

Notes

Pairs well with a green salad and white wine. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/creamy-smothered-chicken-rice-recipe/

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