Print

One-Pan Creamy Smothered Chicken and Rice Recipe

One-Pan Creamy Smothered Chicken and Rice Recipe
Print Recipe

★★★★★

4.7 from 62 reviews

This One-Pan Creamy Smothered Chicken and Rice recipe brings together tender, seasoned chicken thighs, fragrant rice, and a luxuriously creamy sauce—all cooked together in one skillet for minimum cleanup and maximum flavor. The dish gets a boost from aromatic onions, garlic, Italian seasoning, and a touch of paprika, creating comfort food that’s both simple and irresistibly delicious.

Ingredients

Scale

Main Ingredients

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup long-grain white rice
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • Olive oil, to taste (for cooking)

Optional Garnish

  • Fresh parsley, to taste

Instructions

  1. Season and Sear the Chicken: Pat the chicken thighs dry and season both sides with salt, pepper, paprika, and Italian seasoning. Heat a drizzle of olive oil in a large skillet over medium-high heat and add the chicken thighs. Sear for about 5-6 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
  2. Sauté the Aromatics: In the same skillet, add the diced onion. Cook for 3-4 minutes or until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant.
  3. Combine Rice and Liquids: Pour the long-grain white rice into the skillet with the onions and garlic. Stir to coat the rice in the residual oil and aromatics. Then, add the chicken broth and heavy cream, stirring well to combine and scrape any browned bits from the bottom of the skillet.
  4. Return Chicken and Simmer: Nestle the seared chicken thighs back into the skillet, spooning some of the creamy liquid over them. Bring the mixture to a gentle simmer.
  5. Cook Until Done: Cover the skillet and reduce the heat to low. Allow the dish to cook for about 25-30 minutes, or until the rice is tender and most of the liquid has been absorbed. Check the rice and chicken for doneness before removing from heat.
  6. Finish and Serve: Remove the lid, fluff the rice with a fork, and garnish with fresh parsley before serving. Serve the dish warm for the best flavor and texture.

Notes

  • For best flavor, use freshly ground black pepper and quality olive oil.
  • You can substitute chicken breasts for thighs, but adjust the cooking time as breasts may cook faster.
  • For an extra pop of color, add some frozen peas during the last 5 minutes of cooking.
  • If the rice isn’t fully cooked after 30 minutes, add a splash more broth and let it cook a bit longer, covered.
  • This recipe is easily doubled to feed a crowd—just use a larger skillet or Dutch oven.

Nutrition

Keywords: one-pan, chicken and rice, creamy skillet chicken, comfort food, easy dinner, main course, weeknight meal

Find it online: https://topreci.com/one-pan-creamy-smothered-chicken-and-rice-recipe/